Lion Hat Purchase Luna Lovegood

Risotto Rosemary


Finally a morning break!
The last two weeks have been hectic, chaotic, hot and demanding: the work in farm me completely absorbed, so that I could not remember how it was even made my bed! 13h wound up running up and down the kitchen as un'indemoniata to prepare appetizers and first-cakes! What great satisfaction!!
I am not alone in the kitchen, of course! In fact I'm the lad on duty, because I'm just doing the sound and ranks as a good pulley run, climb and descend stairs, doors and out boxes of meat-vegetable-cheese-pan cakes and pies!
But I have my space stage, between a service and the other preparing kg and kg of jam, this was more of the week ... the next you do not know yet! as long as there are to be collected if they do ... and cook and go and run and pass with the mill, and leave to thicken and then invaded, then sterilize the jars, then dry them, then prepare labels and label Popi! oh yes!

Since it is on the menu this week, I leave you the recipe for Risotto with Rosemary
(no pictures because for obvious reasons, or are behind in making risotto or do the photos, but when there are guests at the table in a hurry to eat without taking into account that the timing of cottura del riso sono quelli e non lo possiamo preparare due ore prima...manca a me il tempo per scattare le foto!)

Ingredienti (per 4 persone)

250g riso carnaroli
1,5 l brodo vegetale
due cucchiai di olio evo
1/2 bicchiere di vino bianco
una manciata di rosmarino tritato finemente a coltello
1 lime, il succo.
burro-parmigiano qb

-Preparare il brodo vegetale con sedano-carota-cipolla-prezzemolo;portare a bollore, tenere in caldo;
-Tostare il riso con l'olio e poi sfumare con il vino bianco quando la parte alcolica è completamente evaporata iniziare ad aggiungere il brodo vegetale e mescolare con cura; aggiungere un mestolo alla volta di brodo and cook in 15-16 minutes;
-5 minutes from the end of cooking add the rosemary-
When the rice is al dente, turn off the heat and proceed with creaming the butter and Parmesan cheese to taste; Council to put a little so as not to cover the taste of rosemary
-A also creaming time, add the lime juice;
Serve and serve!

A pleasure to get rigalimoni, zest of lime to put on the plate as the final decoration!
Hugs, kisses & cookies