Risotto, Risotto

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Harris, Valentina
5,54 MB
Risotto, Risotto.pdf


Prized for its texture, flavour and versatility, risotto has been part of the Italian diet since the Arabs introduced rice into Sicily in the eighth century. It is without question as much a part of the Italian food scene as pizza and pasta, and in this book, Valentina Harris presents over 80 fabulous risotto dishes for the home cook. Easy after-work supper or sophisticated dinner party dish, risotto can be dressed up or down to suit your needs. It is simple to prepare, quick to cook and easy to make.

If you've ever felt that maybe you don't have the time (or worse, that you don't have the skill!) to make such an elegantly simple side dish, I'd like to clear things up for you right now. Cook onion and a pinch of salt, stirring frequently, until onion is translucent and starting to soften, 6-8 minutes. Add ½ cup water and cook, stirring often, until water evaporates and onion is... Remove the risotto from the heat and add the parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter.

248 ratings 4.8 out of 5 star rating. Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy ... Risotto has a reputation for being fussy and time-consuming, which I think is outrageously unfair.