Italian pleasure a la mode latine

The secret of the recipe is in the art of the non-stopping mixing movement of the risotto for 30 minutes. Sometimes, cooking is a sport ! Courage, you can do It. Ingredients : 2 or 3 white mashed sweet potatoes (deep frozen ; portion of 200g/ pers) 2 cloves garlic 1 onion 1 tablespoon of olive oil 40g of butter 400gr of round grain rice 1 bouillon cube of chicken 1 tablespoon of fresh cream 15g of parmesan Salt Pepper De-freeze the white mashed sweet potatoes in 3 minutes in the microwave. In a saucepan, stew the 2 cloves garlic and the onion until they melt (for about 2 minutes) with a tablespoon of olive oil. All of them have to be finely minced. Add salt and pepper. Cook for 5 minutes. Add 400gr of round grain rice and mix It while It is cooking. Pour a laddle of bouillon and mix until the bouillon is totally wrapped. Start again laddle after laddle until the rice is cooked (for about 30-25 min) 125 cl of bouillon is needed. Away from the heat, add 1 tablespoon of fresh cream and 15g of grated parmesan in the risotto. Add salt and pepper depending on your taste. It is melting, delicate, a greed To serve when It Is hot. « Back

Share the recipe on Facebook Print the recipe