INGREDIENTS
- – Arroz carnaroli 200 grs.
- – Manteca c/n.
- -Olive oil c/n.
- -Brunoise onion ½ unit.
- -Minced garlic 1 clove.
- -Hen broth c/n.
- -White vermuth 50 cc.
- For the candy potato cream:
- -Potatoes 3 pcs.
- -Milk cream 200 grs.
- -Olive oil c/n.
- -Saffron 2 capsules.
- To finish:
- -Chilly cubed butter c/n.
- -Queso mascarpone 150 grs.
- -A handful of peeled and toasted almonds.
- -Alcauciles 2 pcs.
- -Oil for frying.
- – Harina c/n.
- -Garlic in slices 2 cloves.
- -Panceta ahumada bacon.
- -Olive oil c/n.
- -Salt and pepper c/n.
- -Contemporary parsley.
1.Cook dinner entire candy potatoes with pores and skin in water. Peel and step. Course of with sizzling rema and saffron. Season.
2.Minimize the onion into brunoise and sweat in butter and olive. Add the garlic and instantly deglaze with the vermuth. Add the rice and pearl. Then add the hen broth to cowl and stir always. Add broth as wanted and by no means cease stirring. After 10 minutes of cooking, add the mashed candy potatoes and prepare dinner till minute 17/18. Take away from warmth and butter with mascarpone cheese and butter. Season.
3.Alternatively, clear and reduce the artichokes into quarters, take away the middle. Dredge in flour and fry. Serve with golden bacon and garlic on prime of the risotto. End with toasted almonds and recent parsley.
EAT NOW!.
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