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Friday, November 2, 2012

Fish risotto with stewed chicory

When one mention rice in Italy, Giovanni is not thinking of fried rice or sushi.  He is thinking of RISOTTO.  Risotto rice cooked not in rice cooker but in a pan.  The rice is cooked briefly in onion and olive oil and then white wine is added followed by stock. End result will be a kind of soupy cream rice with sprinkled or stirred-in grated Parmigiano cheese.   

This was exactly what I had to for lunch - Risotto rice (without cheese) with codfish filet and stewed chicory.



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