- Rice (arborio) - 200 Grams
- Almonds - 50 Grams
- Leeks (stalk) - 1 piece
- Butter - 50 Grams
- Cream - 100 Milliliters
- White Wine - 100 Milliliters
- Parmesan - 50 Grams
- Salt - - To taste
- Black pepper - - To taste
In the photo - a simple arsenal of the ingredients we need. Almonds should be burned in a dry frying pan, then pour for 10 minutes with boiled water and clean. In the meantime, fry in butter and chopped thin leeks. When the leek becomes soft, add the washed rice and salt to the pan. Stir and fry for 3-4 minutes on medium heat. Then pour rice with white wine, evaporate it over medium heat. Next, pour the chicken broth, when it evaporates almost completely - we introduce cream and stew until a viscous homogeneous consistency. In total, rice should be prepared for 20-25 minutes. When the risotto gets the right consistency, and the liquid evaporates almost completely, add the cleaned and lightly ground almonds to the dish. We extinguish 2-3 more minutes. Finally, add the grated or finely chopped Parmesan to the risotto. Stir - and remove from heat. We serve immediately. Bon Appetit! :)
Servings: 3-4