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Ris à la norvégienne
A crunchy yet al dente rice dish served with a creamy and crunchy sauce, typical of Danish cuisine.
⏱️ 20 min prep + 30 min cottura · 4 porzioni · facile
Ingredients
- 200g of risotto rice
- 500ml of chicken broth
- 200g of grated cheese
- 100g of butter
- 1 onion, chopped
- 200g of shrimp, cut into pieces
- 1 teaspoon of sugar
- 1 teaspoon of lemon juice
- salt and pepper to taste
- 200ml of milk cream
Method
- In a pot, cook the rice in chicken broth according to package instructions. Drain and set aside.
- In a pan, melt the butter and sauté the chopped onion until golden.
- Add the shrimp and cook for 2-3 minutes.
- Add the rice, sugar, and lemon juice. Stir well.
- Add the milk cream and season with salt and pepper. Stir until a creamy sauce is formed.
- Occasionally add the grated cheese to achieve a crunchy texture. Serve immediately.
The story
Ris à la norvégienne is a traditional Danish dish named after the thickness of the sauce, which resembles Norwegian wood. This dish was popular in the 1950s and 1960s.
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