Rizotto in champagne.

  • Time 40 minutes
  • Servings 4 People
  • 1 Cut the onion and garlic in a small cube, burn in a hot pan or a pot (comfort) on olive oil for 2-3 minutes.
  • 2 Add the rice and don't fry him for more than two minutes, always laughing.
  • 3 Keep the white wine in rice and evaporate it until the smell of alcohol disappears. Then you'll need a boulon. Stick it in rice gradually: first at 3/4, then add a small amount as necessary within 15 minutes.
  • 4 In the middle of the rice production process, add cream oil and smear. Ambassador, you'll taste it, and you'll continue to squeeze the dishes, constantly laughing it.
  • 5 There's a scarf. I use Kashmiri, he's the best. For the simplicity of preparation, I suggest you buy hammer spices, you spend less time with them.
  • 6 Cut the champagne plates and burn to the golden crust (10-15 minutes). Adding mushrooms in rice is at the very end of preparation.
  • 7 Put a pot on a plate of risotto, put it on a small, cut-in pear and arthed parmesh. There's a way to steal a pet fox from the top.
Nutrition Facts
  • Calories 361
  • Total Fat 9,7 g
  • Protein 8,9 g
  • Total Carbohydrate 361 g
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