Today I do not know why but I'm a little melancholy and I've come to head my grandmothers and their food, I love the rice ... I've always liked ... except rice pudding, rice other loved me very young. Has been one of my favorites ... and the rice of my grandmothers and my mother have always been delicious, prepared as prepared. But I only keep the way of preparing rice for my mother (who I guess is my maternal grandmother), which is always good, no matter if done with chicken, rib, seafood paella ... and are always good! ! the best ... that's my opinion ... of course ..
My grandmother cooks very well, but the father .... the father is remembered as a great cook and always compare me with her ... but if yours has merit .. cooking with few resources and few ingredients can not be compared with the resources and amount of ingredients I frame now .
My grandmother, cooking a potato soup ... still can remember their taste and smell ... that smell that came to my room on the morning of August ... when veraneábamos in the village (a small town of Cáceres) ... potato, bread, onion, garlic, paprika ... I remember most was wearing ... and not get anyone from the family to be able to remember it ... I feel sorry for not being able to spend more time with her chatting about recipes, but I guess at that time it occurred to me that this was a priority .. She also did not like we were in the kitchen, I do not know if fear of sharing your recipes, preferring to be alone in the kitchen, unaccustomed ..
As she had had a cookbook ... and that these recipes have been in the family legacy ...
Well, I do not get sad ... because of what it is to share a recipe if I want to make in my family legacy ... and friendship. A recipe for risotto and I do for a while and I've had the pleasure of sharing several times with a dear friend and close, which is close in proximity and also because it is always the need ( Thanks Núria ) ...
The recipe is delicious, by the intensity of dehydrated mushrooms keep as gold cloth and are about to end ... I bought some mushrooms in Castellterçol and when I run out I am placing an order with Manel ... and shrimp as well give it a touch of the sea ... and also add baby artichokes that are so soft and delicious ... well, that is absolutely delicious risotto and it takes very little time to prepare. The sea and the mountains are always a guaranteed success ...
Ingredients (4 people)
- arborio rice (1 cup per person)
- dried porcini mushrooms or other baby artichokes
- Frozen (mercadona)
- 4 shrimp per person
- 1 liter of vegetable broth (or home or a good vegetable stock packaging)
- mushroom broth to hydrate the
- 1 large onion 1 cup white wine
- olive oil salt freshly ground pepper
- parmesan
Development
Put the vegetable stock to boil in a large saucepan.
hydrate the mushrooms in a bowl with water.
Chop the onion very fine.
A pan put 4 tablespoons of oil, when hot add the onion. Sauté onion over medium heat to avoid burning. Stir well, until golden, when it starts to be transparent. Add the rice.
to remove the rice from burning.
then add the white wine and let evaporate.
Once evaporated, add broth to just cover the rice. At this point add the mushrooms and artichokes.
go We let the rice absorb the broth, and from time to time we remove the rice .. When you go running out broth, add two ladles of hot broth.
add the prawns in the last eight minutes of cooking rice.
The rice takes about 18 minutes to be cooked.
When almost cooked, and there is some remaining stock is when add the grated Parmesan.
I get to taste it when I see that the rice is sufficiently Cream. I like to put butter, because with the cheese and take the shiny and creamy enough and is not so heavy.
Headings heat and let stand. To enjoy a glass of wine!
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