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mushrooms and gorgonzola risotto from the soul exotic

Io amo i risotti ma non ne preparo spesso. Inutile inventare giustificazioni vaghe e improbabili; ho un'insana e -parzialmente- ingiustificata fobia: che risultino immangiabili.Tuttavia, ogni tanto, mi lascio trasportare dall'entusiasmo delle "curiosità" che saltano fuori nelle mie spedizioni al supermercato. Ho trovato una confezione di riso "misto" (grande catena commerciale che inzia per CO e finisce con AD ) che avrebbe esaudito sia la mia "voglia di sperimentare", che il lato più tradizionalista e terrorizzato ("cosa hai messo lì dentro, stavolta?") the sweet metà.Avevo fact tried on several occasions, rice Venus, finding absolutely delicious even plain. Obviously there was no way to tell the man that my cocciutissimo no, it tastes weird, is not bitter, not bad, does not know of bran. He does not eat what inspired him to the safety of simple dishes and comforting in their "normal form".
Well, this has been eating the risotto. And I just liked it.
exotic, in fact, has very little, indeed, bring the rice "wild" mushrooms with gorgonzola and it is strange to me ... but believe me, the flavors marry very well, as well as firmer texture of wild rice with the creaminess and smoothness mushrooms and gorgonzola.


For 2 persons:
-160 grams of rice (80% Thaibonnet grain rice, wild rice Zizania palustris 20%);
- broth prepared with half a nut;
- parsley, garlic, olive oil;
- a can of mushrooms in oil, well drained;
- Gorgonzola spicy, at least 50 gr.

to fillet (I used a lot less than half die. I prefer the rice to take the other flavors) and keep it warm, at your fingertips. In a wok or a frying pan saltapasta prepare a fund soffrittino with olive oil, parsley and garlic. Toast the rice for very little, then begin adding the broth, stirring constantly, waiting will absorb the old one.
Towards half-cooked (the box contains 15 minutes, I let it go for 25 and there was absolutely no penalty, but ... The Wild held up too well) add the mushrooms, drained as much as possible from the oil. I continue to stir in the broth until cooked. A two to three minutes from the end, add the diced gorgonzola and stir until the appearance of the risotto will be to "eat me now."

version of my aunt whip apart from other mushrooms and add the creamy sauce, stirring constantly, heat to sweet, a little before removing everything from the fire.

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Bucatini and shrimp in quantity!


Hungry for good, the taste of the sea, pasta "serious." Well, both.

- 400 grams of whole shrimp, to clean
- bucatini 200 grams of "good";
- ripe tomatoes, amount to taste;
- olive oil;
- parsley, fried Mixed;
- fresh washed arugula and dried;
- salt, paprika.


Clean all shrimp, squeezing the contents of the well head in the pan where you will miss the pasta. A gentle heat, add oil, chopped tomatoes into small pieces, the smells, it is salted lightly.
Blend with water from the pasta, add olive oil and paprika in abundance at the end of cooking.
My bucatini cooked in 8 minutes then I made them boil for 6, leaving the last two minutes to finish cooking in a pan with the shrimp and jumping their sughino. It

Serve with spaghetti tongs, is crowned with arugula and eat heartily.

Luckily I have not cooked more, or we would have indigestion.

Negetive Counseling Examples

Mile milk and curry, salmon with zucchini and philadelphia

post without pictures, for lack of camera, which is currently in Sardinia with the better half:)

Ingredients:

- half a mug per person, husked millet;

- 1 slab of salmon in philadelphia person;

- skimmed milk, twice the total volume of miles;

- zucchini to taste (Frozen or fresh) peeled and cut into cubes or wheels

- salt

- curry

- butter (optional)

When the better half is not there, the mice will play. In this case, I can let loose with all those foods that do not particularly like him, testing recipes certainly not enthusiasm. Millet is one of these foods "unfortunate." I, however, I love it. E'versatile, does not contain gluten, has a pleasant alkalizing effect that helps me a lot when the stress gastritis, is felt. No overhead but has a great power "filling".

You should wash the mile in cold water, drain well, bring to a boil the milk and dip in the pot, adding the zucchini. At this point the fire goes down, the cooking must continue in the sweetest way possible for at least 25 minutes, stirring frequently.

You add the curry powder, salt, and while you remove the pan from the fire, philadelphia salmon.

can be integrated into the recipe with butter, towards the end of cooking, I prefer to avoid.

experiment with other variations as soon as possible; millet lends itself to many, many experiments!