During the fall, the leaves of deciduous trees change color and become yellowish green and brown, until they dry and fall helped by the wind blowing more strongly . Autumn is the harvest season and pickups, and a great time for mushrooms.
I wanted to call it to this recipe (risotto), and the taste, smell and texture evoke, as the work of Vivaldi, Autumn. The happy peasants celebrated with dances songs and collect the harvest, while the hunters leave for the forest ... Well, not exactly known this, but they look good? ;)
This recipe introduced me to contest "Tapas, Spikes and Montaditos" organized by " Salsa Elena in" , and sponsored by Month Passeig and Cakes Barcelona, \u200b\u200b hope you enjoy it!
INGREDIENTS
- 200 grs. Boletus (heavy clean)
- 70 grs. Foie micuit
- 1 onion
- 1 / 2 glass of white wine
-
- grated Parmesan 1 glass of rice trees or pump
- 3 cups vegetable broth
- Olive oil
- white truffle oil
-
- Butter Salt
PREPARATION
Chop the onion and Boletus, leaving one of the boletus little older to look good;) and adds a pinch of salt.
Then in a pan rather Grandon, put a little olive oil and soften the onion until golden. Once ready, add the mushrooms and cook for 2-3 minutes. Add the wine soft and leave to dissolve.
That's when we threw the rice, stirring well and begin to add broth. First a glass when it is dry, and one for finishing the third (and avoid breaking the rice cooking), a total of 20 minutes.
After 20 minutes, aside from the heat, we add the Parmesan and stir to melt in the heat. And add a few drops of white truffle oil, to scent even more our risotto.
To Emplate, serve the rice and sprinkle the foie.
know I'm not sure, but at what looks like a Vivaldi concerto?
A besazoooo!
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