Risotto with Cucumber
Risotto • Author's
Description
Risotto with Cucumber
Ingredients
- Arborio rice 10 oz
- Cucumbers 5 oz
- Shallot 5 oz
- Celery stalk 0 oz
- Garlic 1 clove
- Carrot 0 oz
- Parmesan Cheese 5 oz
- Butter 0 oz
- Olive Oil 0 fl oz
- Red Grape Juice 15 fl oz
- Passata Tomato Sauce 0 oz
- Chicken Broth ½ l
- 33% Cream 10 fl oz
- Parsley 0 oz
- Thyme 4 stalks
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut two-thirds of the thawed cucumber into sticks about 5 mm thick. Dice the remaining third into small cubes.
Step 2
Chop 40 grams of shallots and a clove of garlic, and slice the carrot and celery into rounds. Sauté with half of the thyme in butter, add tomato paste, stir, and cook for a little longer. Pour in 60 ml of wine and reduce it by half. Add julienned cucumber, remove from heat, and let it steep for an hour.
Step 3
Finely chop the remaining onion, garlic, and thyme, and sauté in olive oil. Add the rice and sauté it briefly as well, then add the diced calamari. Pour in 320 ml of wine and let it evaporate. Gradually add hot chicken broth in portions, allowing each to evaporate before adding the next. Once it has evaporated, stir in grated Parmesan cheese. Add cream, season with salt and pepper, and remove from heat.
Step 4
Plate the risotto and the warmed cucumbers, and garnish with parsley.
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