We put the record straight ... not that I do not know what this with a cooking blog has nothing to do ... is only a few days ago she came and the desire to try it is really great!
so bad that I am a veteran of the first of seven long weeks in the company of terrible (and only sporadically adorable) little creatures eager to suck all the energy in my body (also known as elementary school children to summer camp). What about ... at present have no voice, I have a large sore throat, and a desperate need for sleep and silence. To cook and then do not talk - at least not any longer than absolutely necessary (see above:)) - much less to photograph ... I hope to resume as soon as my vital power, meanwhile, a testimony to this momentaccio the RisoMinestra fatigue ...
Ingredients: a cup of rice
Vialone Nano
2 zucchini 1 small carrot news bio bio
1 tbsp tomato puree
extra virgin olive oil salt pepper
parmesan parsley
Cut the vegetables into slices and place them into pot with the rice, oil, salt, pepper and the past and add water to cover thoroughly all, put the lid and cook. Turn occasionally. When cooked (and achieved a softness that horrifies Risotto a) storing in a bowl, cover with Parmesan cheese and parsley flakes and strictly eat with a spoon (I know I suck and I'm against all forms of etiquette, but is much more satisfactory eaten so!).
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