Risotto, "manchego"

Hello everybody, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Risotto, "manchego". It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Risotto, "manchego" is one of the most popular of recent trending meals on earth. It's simple, it's quick, it tastes delicious. It's enjoyed by millions daily. Risotto, "manchego" is something which I have loved my entire life. They are fine and they look fantastic.

Many things affect the quality of taste from Risotto, "manchego", starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Risotto, "manchego" delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Risotto, "manchego" is 4/5 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Risotto, "manchego" estimated approx 40 minutos.

To get started with this recipe, we have to prepare a few ingredients. You can have Risotto, "manchego" using 10 ingredients and 7 steps. Here is how you cook that.

Soy un gran amante del queso y un día me dije!! Y porque no hacer nuestro risotto, con nuestros quesos(Sin desmerecer para nada el delicioso queso italiano). Pues aquí tenéis una receta igual de fácil que cualquier risotto pero con queso de aquí. Con sabor manchego.

Ingredients and spices that need to be Prepare to make Risotto, "manchego":

1. 450 g arroz redondo
2. 500 g longaniza fresca sin tripa
3. 150 g queso manchego curado
4. 100 g mantequilla
5. 250 ml vino blanco
6. 1/2 cebolla grande
7. 3 dientes ajo
8. Pimienta negra molida, 2 cucharadas de café
9. 1/2 pastilla concentrado de carne
10. 1 lt agua caliente(aprox)

Instructions to make to make Risotto, "manchego"

1. Picamos la cebolla y los ajos, muy fino,; lo ponemos en una cazuela o paellera junto con la mantequilla.
   Fuego medio y dejamos pochar. Tapado, para que no pierda agua y no se nos queme la mantequilla.
2. Desmenuzamos la longaniza y cuando la cebolla esté pochada, la añadimos junto con la pimienta, remover mucho durante 2mim
   Añadimos el vino y dejamos evaporar otros 2 minutos.
3. Sin que la carne esté demasiado hecha, añadimos el arroz, removemos y rehogamos 2 minutos,
4. Añadimos 1/2 litro de agua caliente, el concentrado de carne y removemos, le damos punto de sal probando el agua.
5. Siempre a fuego medio bajo, removemos todo cada poco tiempo sin dejar que se pose, e iremos añadiendo agua caliente cada vez que le haga falta sin que llegue a secarse.
6. Cuando el arroz esté, añadiremos el queso poco a poco removiéndolo mucho para que se integre bien. Tapamos 2 min sin fuego y listo para servir.
7. Un plato contundente, tanto en contenido como en sabor, espero que os guste tanto como a mi.

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So that's going to wrap it up for this special food Steps to Make Any-night-of-the-week Risotto, "manchego". Thank you very much for reading. I'm confident you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!