*Cooking with…Federica!!

Hello girls, do you remember about be?? It’s Federica, you met me for the first (and last) time here http://doitnaturalnow.com/2012/11/07/reflexiones-desde-paris-cambios/

I couldn’t make it writing my “Reflections from Paris” because of work and because I’ve always tried to make the most of my experience here, hanging out with friends and never being home! Buuuut yesterday I had a friend over for dinner and this is the ITALIAN RISOTTO I prepared!!

Ingredients for 2:

  • Rice 150 gr
  • 1 onion
  • Olive oil
  • 2 pork sausages
  • 1 glass of wine
  • 6 cups of vegetable stock
  • Saffron
  • Butter
  • Parmesan
  • Salt and pepper

First of all you need to cut the onion very finely . Heat oil in a frying pan and put the onion in it. Cook until onion has softened. Then peel and chop the sausage, fry using a wooden spoon to break the meat into small pieces, for 2-3 minutes or until brown all over. Add the rice and the glass of wine. When the wine is completely absorbed by the rice, start adding the stock, a ladleful at a time, stirring, allowing the liquid to be absorbed before adding more. Cook for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.  Then  dissolve the saffron in a ladle of stock and put it in the pan. Add a knob of butter and season with salt and pepper. Top with shaved parmesan and serve immediately.

Easy, right?! 😀

Hola chicas! Os acordais de mí? Soy Federica, leisteís de mí por primera (y última) vez aquí : http://doitnaturalnow.com/2012/11/07/reflexiones-desde-paris-cambios/

No pude seguir con mis “Reflecciones desde París” por culpa del trabajo, y porqué he intentado disfrutar a tope de mi experiencia aquí saliendo con amigos y quedando por ahí con la gente todos los días! Peeeero, anoche tuve una cena en casa con una amiga y ése es el RISOTTO ITALIANO que le preparé!

Empezamos con los ingredientes para dos personas:

  • 150 gr. de arroz para Risotto
  • 1 cebolla
  • Aceite de oliva
  • 2 salsichas de cerdo
  • 1 vaso de vino blanco
  • 6 tazaz de caldo vegetal
  • Azafrán
  • Mantequilla
  • Parmesano rallado fresco
  • Sal y pimienta al gusto

Lo que hay que hacer es picar la cebolla muy finamente. Calientar el aceite en una sartén y echar la cebolla. Cocinar hasta que la cebolla se ablande. A continuación, pelar y picar las salchichas, ponerla a freír y utilizar una cuchara de madera para romper la carne en trozos pequeños, hasta que se doren por todos lados. Añadir el arroz y el vaso de vino. Cuando el arroz haya absorbido completamente rl vino, empezar a añadir el caldo, un cucharón a la vez, permitiendo que el líquido sea absorbido antes de añadir más.

Cocinar 20 minutos o hasta que el arroz esté tierno y el risotto cremoso. Disolver el azafrán en un cucharón de caldo y ponerlo en la sartén. Añadir un poco de mantequilla y salpimentar.

Echarle el parmesano rallado y servir inmediatamente.

Facil, no?! 😀

One thought on “*Cooking with…Federica!!

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