Men put on an apron and....surprise their wives.
They put in practice the learned techniques and apply their immagination to create delicious dishes.
A "real" broth is prepared, with "real" ingredients...( not with a "cube").
RISOTTO AI FUNGHI
RISOTTO WITH MUSHROMS
Ingredients
for 2:
180
gr ( 6 oz) Arborio rice
120
gr ( 4 oz) Porcini mushrooms (or other mushrooms as available)
80
g butter
1
onion, finely chopped
0,6
lt ( 2 ½ cups) vegetable broth
4
tbs grated parmigiano
2
tbs parsley, chopped
1/2
glass white wine
salt
& pepper
Melt
40 g butter in a heavy-bottomed pan. Add the chopped mushrooms and cook a few
minutes until soft, then remove them
from the pan and put aside.
Add
onion and cook until transparent. Add
rice and stir until well coated. Add wine and let evaporate. Season with salt
and pepper Add little by little the hot broth until rice is "al
dente". Return the mushrooms to the pan. Add half of the minced parsley.
Leave
the risotto watery and very soft, take
it off from the heat, add cheese, stir well and let rice rest for 1 minute
before serving. Decorate with parsley
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