You are|Are|Again} looking for idea recipes risotto ai finferli e salvia that are interesting? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious risotto ai finferli e salvia should had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of risotto ai finferli e salvia, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want to prepare risotto ai finferli e salvia delicious wherever you are, because as long as you know the trick, this dish is can be treat special.

Ingredients and seasonings required in make

1. Prepare 350 g risotto rice
2. Use Punnet chanterelle mushrooms
3. Prepare Chopped shallot
4. Prepare leaves Few sage
5. Use 1-1.2 litres hot stock
6. Take Olive oil
7. Use to taste Salt
8. Take Knob butter
9. Use Glug of white wine
10. Take Tablespoon Parmesan

Commento poldo indietro Bando alle chiacchiere…ecco a voi la ricetta del risotto con i finferli freschi. Bagnate con il brodo di tanto in tanto mescolando il riso continuamente. Ricette Risotto alla zucca e crescenza. Risotto con mele, speck e bitto.

Instructions to make Risotto ai finferli e salvia:

1. Wash the mushrooms well and chop them, set a side. Make the stock and meanwhile heat some oil in a pan and cook onions for about 2 mins. Add the rice and cook for another 2 mins or so
2. Add the wine and let it evaporate. Now add the mushrooms and about 3/4 of the stock, enough to cover the rice. Season and stir frequently for about 10-12 mins, adding more stock as necessary
3. Now add the chop sage and continue simmering and stirring, adding more stock if needed. Continue for remaining cooking time. Right at the end, add a knob of butter and a tablespoon of Parmesan. Stir for another min until creamy. Serve with a little more Parmesan if desired
4. Done and ready to serve!

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