I called so because it was a risotto sometimes ago my mom did and at the time we had got the recipe from a book that now I can not remember the title, but now I’m going to retrieve it to my parents’ house.
Hello everybody! How did you spend the weekend? We, as the rainy weather, sprawled on the couch! Today’s Receipe has been made on Easter Day! In fact it is a first impressive and elegant, also quicker to do. We cook at the time. I got this idea from the blog “un pizzico di noce moscata” Valeria Fina, a very young girl, whitch has many resources! Then I adapted a little ‘me and the only thing that I did not put are the pine nuts. Here is the recipe:
Hello! This is a receipe for dinner with our friends on Saturday night, I made this amazing risotto with an exceptional wine: Amarone, a bottle of wine given by our dear friends at Christmas! Here is the recipe, it will make a great impression, Risotto with Amarone Valpolicella!
P.S. My husband died while I put this wine in risotto!
Ham and cheese timbale of rice, culinary specialty baked of advanced rice
Ricetta: First Course
200 g of rice or advanced rice
250 g of mozzarella
150 of asiago cheese or fontina
1 h of ham
Bread crumbs as required
Take a baking dish, butter it and lay the rice (if you do not have some risotto advanced, boil some rice rather than leaving it to the tooth)
Cover with mozzarella and asiago cheese, then a layer of ham and sprinkle the cheese
Make another layer of rice, one cheese and one of ham.
Sprinkle with grated cheese and bread crumbs, a tad bit of oil on the surface and bake 20 minutes at 180 ° C.
Just that nice crust will form on the surface, churning.
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