Time of preparation: 40 minutes Difficulty: Easy
Ingredients (for two portions):
- Rice for risotto __ 200 grams (1 glass)
- String Beans____ 100 grams
- Apple vinegar/balsamic vinegar__4 tablespoons
- Cheese_________100 grams*
- White dry wine ___1 glass (can be replaced with broth)
- Onion___________1/2 or one small
- Salt, Black and Red Pepper
* Take your favorite easy-melting cheese, I would recommend the goat one.
1. Clean the beans and boil them in plenty of salty water for 20-30 minutes. Drain and save the water.
2. Cut onion in small pieces; put in the pot and fry 2-3 minutes on plenty of oil. Put rice and fry for 1-2 minutes constantly mixing, so that each rice grain absorbed some oil. Don’t wash the rice before cooking – risotto won’t be sticky as it should be!
3. Pour wine. From this moment you should repeat two simple steps: 1) mix risotto non-stop till the rice absorbs all liquid 2) when it happened and even bottom is dry, add a small portion of broth; and then go to the step one again. After risotto absorbs vine, start adding little by litter the cooking water from beans. The preparation time varies depending on rice, but in general it takes around 20-25 minutes to make risotto. The final risotto should remind porridge in consistency and rice should be very soft (risotto “al dente” as I read here and there is the most ridiculous thing taught by misled souls).
4. Fry the beans on oil for few minutes, add vinegar, salt, pepper and let vinegar evaporate.
5. When rice is almost ready, add the diced cheese, mix well. Remove from the heat; serve with string beans on top.