On one of those vegetables risotto you can know what time of crisis in our home. Guess what? Of course, at the end of June asparagus, where you have seen it;-) Still, the risotto was pofotkana and it was so delicious that I find it a shame that I do not share with you. It's nothing special otherwise, such as risotto risotto, a combination of two types of peas and asparagus is delicious so sweet that you eat and eat, but he would not monkshood.
Ingredients: olive oil 2 shallots 2 stalks celery (optional) 1 dl dry white wine cup rice (Arborio, Carnarolli) 3 and a half cups of hot vegetable soup base 2 handfuls of peas 100 g peas in the pod (sugar peas) 50 g butter 50 g Parmesan cheese salt (if needed) Preparation: Preparing risotto is absolutely classic - a good old classic that is the risotto law of all laws: olive oil, fry the chopped john lobb glass I shallots, she added finely chopped stalk celery, john lobb and stirred the quick stir fry yet rice. All together I am flooded with wine and waited until the alcohol spovrel. Then I slowly watered rice with vegetable broth. Somewhere in the middle of cooking - after 10 minutes - I added sliced asparagus, all mixed well together and add broth. 5 minutes before end of cooking I added peas - granular and green and all together and stirred the rice is cooked to perfection - not become dry, must remain a nice creamy. In the end I still umešala butter and parmesan cheese.
Anonymous 13. July 2014 16:25:00
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