Source: modern kitchen
Ingredients for 4
300 g arborio rice 200 grams of sausage
a shallot
an apple delight
a saffron thyme
a quart of beef stock (I put the vegetable)
a lemon Treaty
30 g grated Parmesan cheese 30 g butter salt and pepper
Mince the shallot, stufatelo in a saucepan with 20 g of butter and a spoon of water and the Tostat riso.Portatelo to 2 / 3 of the cooking, adding a little broth time and, in half the saffron. Brown the sausage
stripped for 5 minutes with the remaining butter. Add the apple slices, the thyme leaves, salt, pepper, and cook for 10 minutes
Coated mold loaf of 22x10 cm with baking paper, mix the Parmesan risotto and pour half into the mold. United 2 / 3 of the sausage and apple mixture and finish with the risotto.
Let rest for 5 minutes, puddings and garnish with the lemon zest and mix left.
300 g arborio rice 200 grams of sausage
a shallot
an apple delight
a saffron thyme
a quart of beef stock (I put the vegetable)
a lemon Treaty
30 g grated Parmesan cheese 30 g butter salt and pepper
Mince the shallot, stufatelo in a saucepan with 20 g of butter and a spoon of water and the Tostat riso.Portatelo to 2 / 3 of the cooking, adding a little broth time and, in half the saffron. Brown the sausage
stripped for 5 minutes with the remaining butter. Add the apple slices, the thyme leaves, salt, pepper, and cook for 10 minutes
Coated mold loaf of 22x10 cm with baking paper, mix the Parmesan risotto and pour half into the mold. United 2 / 3 of the sausage and apple mixture and finish with the risotto.
Let rest for 5 minutes, puddings and garnish with the lemon zest and mix left.
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