Black rice risotto – a detailed recipe for cooking. value of one serving: (total 4) Calories 450, total fat 13 g., saturated fats, proteins 21 g, carbohydrates 65 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Dish Photography: Andrew McCall Time: 1 hour. 10 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 tbsp. lightly salted chicken stock
- 1 tbsp. l olive oil
- 1 medium onion, cut into small pieces cubes
- 1.5 tbsp. black rice “Nero”
- 1/2 tbsp. dry white wine
- Coarse salt and freshly ground pepper
- 3/4 Art. grated parmesan cheese
- 1/4 Art. fresh basil leaves, finely chopped
Recipes with similar ingredients: onions, black nero rice, white wine, parmesan cheese, basil
Recipe preparation:
- Heat the broth in a saucepan and keep it on the stove with the lid on. hot.
- Meanwhile, heat the olive oil in a large saucepan until average temperature. Add onion and sauté until tender, about 4 minutes Add rice and fry for 1 min. Pour in the wine and boil until the liquid is absorbed, about 3 minutes
- Add 3/4 tbsp. hot stock and cook constantly stirring until the liquid is absorbed, 6 to 7 minutes. Repeat with the remaining broth, adding 3/4 tbsp. at once, cook until rice is soft but not boiled, approximately 50 minutes
- Stir 3/4 tsp. salt, pepper to taste and 1/2 tbsp. Parmesan Arrange the risotto in plates. Sprinkle with remaining parmesan and basil.
