The risotto is made with organic rice from the Po in Italy, called the "Carnaroli". The rice is associated with dry ceps from Bordeaux to make a great dish.
Ingredients: Organic rice carnaroli (origin Italy), ceps from Bordeaux 7.5g
Cooking advices :Slightly pear the rice in a Pilaf-style pan with olive oil on a background of onions. Then wet 7 times the rice with chicken or vegetables broth prepared before hand with mushrooms. The first mooring is done with white wine until reduction, repeat 6 times the operation in total 18 minutes. You may add butter and parmesan.... enjoy!
Les jardins d'eini
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