Contents
Risotto without rice … do you think this is impossible? Yes, it is possible! The popular Italian dish is made not only from fine varieties of rice, such as arborio or carnaroli. Very interesting variations are obtained from some cereals and even legumes. We offer to conduct a unique culinary experiment. And the National trademark will help us in this.
Buckwheat-colored risotto
As you know, you can cook anything from buckwheat, including risotto. More precisely, buckwheat. Buckwheat groats TM “National” is a product of the highest quality. The product has been specially processed, calibrated and cleaned. As a result, the appearance of the product improves, its nutritional value increases, and the cooking time is significantly reduced.
Brown the chopped onion, carrot and 2 cloves of garlic in a frying pan with vegetable oil. Pour out 150 g of buckwheat, simmer for 3-4 minutes, pour in and evaporate 50 ml of dry white wine. Then gradually introduce 500 ml of hot vegetable broth: one ladle at a time until completely absorbed. Add salt and dry herbs to taste, stir in 40 g of grated cheese and cover with a lid. Slices of Adyghe cheese are browned in a grill pan. We spread the cheese on the buckwheat and serve it to the table immediately!
Perlovka in a new role
Perlotto-the so-called risotto of pearl barley. Dutch cereal “National” is simply created for this dish. Dutch groats are ground pearl barley, which perfectly retains its color and shape. But most importantly, it remains crumbly, grain to grain. And this cereal cooks faster and better absorbs the flavors and flavors of other ingredients.
Soak 300 g of pearl barley in cold water for an hour. Fry 1 chopped onion and yellow bell pepper in olive oil. Lay the grits, fry for another 5 minutes, then add and evaporate 150 ml of white wine. Next, pour in 700 ml of chicken broth. We do this in small portions, as they evaporate. At the end, pour out a handful of fresh green peas and salt to taste. Decorate the perlotto with arugula sprigs and quickly gather the whole family at the table.
Bulgur and Mushroom company
Bulgur “National” has all the advantages to become an excellent risotto. Bulgur is a cereal made from durum wheat. Wheat grains are soaked, steamed and dried (traditionally in the sun), then they are peeled from the shell and crushed. The result is a grain that is sifted and divided according to the particle size into small, medium and large bulgur. Bulgur TM “National” is a large size, it does not need to be washed and soaked before cooking. This variety of bulgur is the most popular, because it can be used to prepare both pilaf, salad, side dish, soup, and an independent dish.
Passeruem in olive oil chopped onion until transparent. Pour out 400 g of champignons in plates and fry until the excess liquid leaves. We lay 250 g of bulgur, fry for 5 minutes, pour 80 ml of white wine and immediately evaporate. In several steps, we introduce 500 ml of hot mushroom broth, stirring frequently with a wooden spatula. In the finished risotto, add 50 g of grated parmesan, mix gently. By the way, bulgur also harmonizes well with wild mushrooms — choose any and you will not make a mistake.
Quinoa and cheese trio
Another interesting variation of risotto is made from quinoa with three types of cheese. White quinoa “National” is grown in Peru. Quinoa tastes like unprocessed rice, and is well suited as a side dish and for making porridge. Quinoa contains amino acids and a large amount of protein.
Passeruem in olive oil 3 chopped heads of shallots. Pour out 300 g of quinoa and fry until all the seeds are soaked in oil. Pour in the filtered mushroom infusion and 100 ml of white wine, evaporate the alcohol. Pour a little 600 ml of chicken broth. When the risotto is almost ready, stir in 40 g of chopped parmesan, maasdam and gorgonzola. The highlight of the dish is exactly three different types of cheese. If you want, you can come up with your own combination.
The Sweet Life of Couscous
For seafood lovers, we have something special — couscous risotto with shrimp. Large couscous “National” is obtained in an unusual way. Ground durum wheat grains (i.e. semolina) are moistened, rolled into small balls and dried. Couscous TM “National” is a light yellow grain of a large fraction (which has no analogues on the Russian market). As a side dish, it can be served cold or hot, it is also added to salads or used instead of bread crumbs to get a crispy crust.
In a saucepan with vegetable oil, we make a passerovka of grated carrots, red onions and 3-4 cloves of garlic. Add 200 couscous, zest of half a lemon, 0.5 tsp cumin and coriander, salt and pepper. Pour in 200 ml of any hot broth, remove the saucepan from the heat, cover with a lid and leave for 5 minutes. At this time, we fry 20 peeled shrimps in olive oil with garlic. Soft avocado cut into cubes. Mix the shrimp and avocado with couscous, decorate with a sprig of basil-an unusual risotto is ready!
Lentil’s Hidden Talent
You will probably be surprised, but risotto can be made even from lentils. The valuable shell is completely preserved in the National lentil, so the grains do not boil and retain their perfect friability. In addition, it is in the shell that the essential vitamins, micro – and macroelements are located.
Soak 200 g of lentils in cold water. In a frying pan, heat 1 tbsp butter with 1 tbsp olive oil. Fry a pinch of cumin and garam masala, pour out the lentils, simmer for 5 minutes. Gradually begin to pour in 1 liter of chicken broth, evaporating over medium heat. In the last ladle of broth, we dilute a pinch of saffron. Add a shredded bunch of spinach, 100 ml of 33% cream, salt and pepper to taste, stand under the lid for a couple of minutes. Lentil risotto will impress even the most sophisticated gourmets.
Do you want to surprise your family and friends with something really unusual? Prepare risotto without rice for them. And to make your culinary experiments crowned with triumph, use cereals and legumes of the brand “National”. These are delicious and healthy products that always confirm the quality.