Ingredient for 1 person
20 gr butter
20 gr onion or shallots
80 gr of rice for risotto
40 ml of white wine
500 ml beef broth
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10 gr lard
50 gr pancetta
100 gr pleurotus
100 gr pleurotus
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20 gr of butter
40 gr of pecorino with black pepper me
procedure
to make the risotto I put the lid on the risotto , so as not to evaporate the broth too quickly for 17 mn long
apart a bit lard in a pan , I brown the pancetta and oyster mushrooms for 7 minutes and add them to the risotto at the end of cooking
to make the risotto I put the lid on the risotto , so as not to evaporate the broth too quickly for 17 mn long
apart a bit lard in a pan , I brown the pancetta and oyster mushrooms for 7 minutes and add them to the risotto at the end of cooking
after 17 mn of cooking 3-4 minutes more
to make the risotto creamy i finish the risotto
with 20 gr of butter and 40 gr of pecorino with black pepper
to make the risotto creamy i finish the risotto
with 20 gr of butter and 40 gr of pecorino with black pepper
the risotto must be slightly liquid, we call this:
risotto all'onda
Ps
this is a large portion ,
if you want the risotto as a first course
, divide the ingredients by two
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