INGREDIENTS
- – Recent gargoyles 500/600 g
- – Scorching 1.5 litre
- – Dried pine mushrooms 100 g
- – Arroz carnaroli 400 g
- – Butter 200 g
- – Grated parmesan cheese 200 g
- -Chives one poco
- – Onion 2 items
- – Garlic 2 cloves
- – Olive oil, salt and pepper
- – Peeled pecan nuts 300 g
We love rice, we love gargolas, and the mix of those two issues collectively much more! Take pleasure in this beautiful mushroom risotto recipe
PROCEDURE:
1. Hydrate the pine mushrooms and blend with the identical liquid.
2. Blanch the onion with garlic, add the carnaroli, pearlize the rice and deglaze with white wine.
3. Slowly add the broth and the pine mushroom puree with half of the oyster mushrooms.
4. Within the pan, brown the oyster mushrooms with olive oil and put aside.
5. Assemble the rissotto with butter and cheese.
6. Plate the golden gargolas and chives on prime.
