Friday, March 27, 2015

On one of those vegetables risotto you can know what time of crisis in our home. Guess what? Of cou


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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