- carrots - 3 pieces
- turnip - 3 pieces
- shallots - 1 piece
- bulb - 1 piece
- olive oil - 8 items. spoons
- water - 450 milliliters
- cube of chicken broth - 1 piece
- rice - 300 Grams
- dry white wine - 100 milliliters
- Garni Bouquet - 1 piece
- cream - 100 milliliters
- flax seeds - 40 Grams
Cut the carrots, turnips, onions and shallots. Heat 4 tablespoons of olive oil in a large frying pan over medium heat, add onion, salt, pepper and fry for 1 or 2 minutes. Add chopped vegetables, mix well, cover and fry for 4 to 5 minutes until the vegetables are soft. Put in a bowl Pour 4 tablespoons of olive oil into the same pan, add onion, salt, pepper and fry for 1 to 2 minutes. Add rice, stir, fry until transparent. Pour in the wine, and stir until all is absorbed by the rice. Make a chicken broth from a cube and water. Add a bouquet of garnishes and 1/4 of chicken broth to rice 1. Stir constantly until all this is absorbed into the rice. Do this 3 more times, until you use the whole chicken broth is used up, always stirring constantly. It's a bit boring, but it's a risotto secret. Then pour the cream and mix well. Remove the bouquet of garnishes, add vegetables, mix well, reduce heat to a minimum, and leave for a few minutes. Meanwhile, fry the flax seeds in a frying pan without oil under the lid. Periodically shake out. When they start jumping, they are ready. Add the flax seeds in the risotto, mix well. Done.
Servings: 6