Mirepoix with a half stick of butter and some olive oil.
Add a little white wine and then "toast" the risotto, before adding water, on medium heat, stir in risotto to let it start absorbing the concentrated flavors. In this case I threw in some left over fresh spinach that wasn't enough for a salad.
Added stock in 3 pours and once the stock is absorbed, turn heat off and add chunks of feta.
Served in a pasta bowl with fresh pecorino shaved on top.
Enjoy!
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