PER ITALIANO
If you saw yesterday's recipe you'll probably remember bicolored pilaf that I served it with.
Today I'd like to share that pilaf recipe with you.
Ingredients:
20g butter
20g extra virgin olive oil
2 cups of risoni
3 cups of water
Salt
Preparation:
- Melt butter and oil in a large pan.
- Add 1/2 cup of risoni. Cook until browned, stir often.
- Add the remaning risoni and mix.
- Add water and salt. When it starts boiling, cover the lid, reduce heat to low. Cook until the water is absorbed.
- Turn off the heat, mix with a wooden spoon. Close the lid. Let it rest for 5 - 10 minutes before you serve.
Enjoy...
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