Skinny risotto
Instructions
Sauté with garlic and chopped onion, clams and mushrooms softened in hot water.
Combine preserves, dilute with 1/2 glass of water filtered and mushrooms are slightly narrow.
Add the rice and cook for 20 minutes, basting with the remaining mushroom and water with the hot broth.
Finally stir in the butter and Parmesan.
Ingredients and dosing for 4 persons
- 400 g of rice
- 100 g of frozen clams
- 40 g of dried mushrooms
- 1 tablespoon of tomato paste
- Broth
- Butter
- Olive oil
- Grana
- Garlic
- Onion