Risotto de butifarra y cerezas🍒

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, Risotto de butifarra y cerezas🍒. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Risotto de butifarra y cerezas🍒 is one of the most favored of recent trending foods in the world. It's appreciated by millions daily. It is easy, it's fast, it tastes delicious. They're fine and they look fantastic. Risotto de butifarra y cerezas🍒 is something which I have loved my entire life.

Many things affect the quality of taste from Risotto de butifarra y cerezas🍒, 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 de butifarra y cerezas🍒 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 de butifarra y cerezas🍒 is 1 persona. 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 de butifarra y cerezas🍒 estimated approx 25min.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Risotto de butifarra y cerezas🍒 using 12 ingredients and 9 steps. Here is how you cook that.

Risotto diferente pero igual de fácil.

Ingredients and spices that need to be Get to make Risotto de butifarra y cerezas🍒:

1. 100 g arroz bomba
2. 400 g caldo de pollo
3. 1/2 butifarra
4. 10-12 cerezas maduras
5. 1/2 cebolla
6. 1 ajo
7. 40 g parmesano
8. Sal y pimienta
9. 2 c.s Mantequilla
10. Aceite de oliva
11. 1 yema de huevo
12. 70 g vino blanco

Steps to make to make Risotto de butifarra y cerezas🍒

1. Poner el caldo a calentar lentamente.
2. En una olla amplia (cuanto más amplia, más caldo se necesita, porque evapora el líquido más o menos rápido) ponemos un poco de aceite y doramos la butifarra en trocitos, el fuego bajo-medio/medio (depende de la prisa que tengamos).
3. Una vez dorada, añadimos la cebolla picada, y el ajo picado y las cerezas picadas. Le echamos sal para que poche más rápido. La 'osmosis' actuará, y sacará el líquido de los vegetales y de la fruta, así no se dorará.
4. Cuando la cebolla esté transparente, añadimos el arroz y lo nacraremos, para este paso subimos el fuego a fuego alto para que el grano se selle.
5. Cuando esté sellado, le echamos el vino blanco y a partir de aquí, empezamos a contar los minutos de cocción del arroz.
6. Cada vez que al arroz le quede poco líquido se le echa un cazo de caldo y se mueve sin parar. Los granos friccionan y sueltan almidón, que junto al caldo, hace que espese y se cree una crema.
7. Rectificamos de sal (contando que el parmesano también le aporta salazón) cuando el grano esté al dente.
8. Apagamos el fuego, añadimos 3 dados de mantequilla y el parmesano. Removemos hasta que todo esté integrado.
9. Cuando emplatamos, añadimos un fino hilo de aceite de oliva y pimienta, en el centro con una cuchara, hacemos un hueco en el arroz y ponemos la yema del huevo. Se puede poner más parmesano.

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So that's going to wrap it up with this exceptional food Recipe of Any-night-of-the-week Risotto de butifarra y cerezas🍒. Thank you very much for your time. I am sure that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!