Cook rice in advance, to paraphrase my friend Elodie, reserve it for later
I chose a wild rice, because it offers more flavor and a little crunchy
regarding the serious part: a onions a bunch of green asparagus, mushrooms paris two tablespoons of honey, cream (soy or not)
in a skillet to make a brown butter, put the onions, then add the mushrooms (some) , to blackmail the pan by adding to the two tablespoons of honey
decorate with celery salt, pepper, basil, garlic
during that time, immerse in boiling asparagus, just let Bleaching and plunge immediately into cold water
and in a blender, put the second part of mushrooms, cream, some nuts, raisins (yes I swear) and gables. it will give you a mushroom cream added at the end
We return to the pan first, then it starts to brown, we add a little red wine (and again, I swear it's good) asparagus cut cleanly (there are 2 or 3 full custody for decoration as well as 2 or 3 fields)
and c is the most beautiful meeting of the evening:
Emphasis gradually rice by mixing together time and humming "Come Prima" if it works much less well
We add a little cream in risotto, is obviously lower the heat, do not harass a risotto
mixed gently, one can serve
banded or not with a little tired of hand cream and it gives it
Deco in color, I took the tomato confit, asparagus a whole and sliced mushrooms, and there
'over that Aj!
0 comments:
Post a Comment