Bowling Ball That Works With The Gamebreaker

- cu fenicul Risotto - Risotto with Fennel



per 2 persone


100-120 g di riso
1-2 finocchi (solo i cuori)
1 cuccchiaino cipolla tritata
100 g salsiccia di maiale
50 g burro
olio extravergine di oliva q.b.
Parmigiano Reggiano grattugiato q.b.
brodo di carne o vegetale q.b.


Mettete in una pentola per risotto metà a filo di olio e burro con Cipolla e fatela the appassire.
Aggiungete the salsiccia sbriciolata to forchetta e poi con il finocchio the listarele. Versed
Riso e il come il per a risotto Classical brodo. One Manteca
volta pronto il al dente risotto con il burro e il formaggio.




in Romanian

per 2 persone



1-2 100-120 g rice fennel (just the central core, and leaves no external) Lingra
1 chopped onion 100g
fresh pork sausage (only raw meat) 50 g butter

olive oil grated parmesan

meat or vegetable spa


Special Place in a saucepan risotto for half of the butter and some olive oil and steamed until onion becomes transparent and soft. * Add the sausage meat
that crushed the back of a fork or wooden spoon and then cut the fennel strips.
Add rice and stir until rice becomes slightly transparent and then add the hot broth, slowly as it is for any risotto (classic recipe).
When rice is cooked "al dente" Take the pan from the heat and add remaining butter and cheese / grated cheese. Aestecati and allow to rest a few minutes then serve.

english



1-2 100-120 g rice 1 teaspoon fennel

Chopped onion 100 g pork sausage
50 g butter
extra virgin olive oil
grated Parmigiano Reggiano cheese
vegetable or meat broth

Braise the onion in oil and a little butter ( half ).
Add the sausage crumbled with the fork and then add the fennel chopped. Allow the fennel to flavour, then pour in the rice and the stock/broth. Simmer until cooked, stirring.
Turn off the heat when the rice is still “al dente” and mix in butter and grated cheese to make it creamy.