I really wanted to try the risotto recipe (do not even know if I write it) I had eaten in restaurants and I had loved, and this was the first time that made him .. I did not know if I would like at home, for consistency, but the truth is that we tested (especially fungi) encouraged us to take home. Fungi could not find, and as decidói do a day to discover one another tampocopude Sethite a some decent, so I did what I had in the fridge, put bacon and champiñones.No quantities because the truth is that I did a little eye.
Ingredients: Arborio rice
- Butter Oil
- Cortade Bacon Mushroom tacos
- vegetable broth or use one of carne.Yo vegetables and chicken that had been done to make noodle soup and I
- had leftover Parmesan cheese white wine
- Garlic Onion Parsley
PROCESSING
In a nonstick skillet could a piece of butter and a little oil, and there began to fry the onions ajo.Una finely chopped and once it started to brown I added the bacon and mushrooms cut into quarters or halves depending on tamaño.Rehogué a while and then the whole arroz.Rehogué added and added a glass of warm white wine ... and begin to revolver.Cuando qui wine is evapororó I began to pour the soup (too hot), stirring inch and adding a cuacharada cesar.Fui broth and stirred until it is consumed, then another and another and another and so on, until the rice is cooked (it took me like 25 minutes or so). Once this coin, remove from heat and catches the crumbs aprmesano .. that gives you a funny! Let it stand a little ... and all at the table!
Before doing so I read a few recipes and got clear what it was that two things importantes.Una is to add the liquid (broth and wine) or calientes.La another stir constantly and keep adding the broth
inch The William empachó.Yo poor eating and saw what I did not know where you could fit so much rice.
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