Mancano oramai 9 giorni a Natale e sono in corsa contro il tempo , per preparare qulacosa di carino per questa festa, sono partita con il preparare Panettoni, Pandori e quando ne ho parlato con qualcuno mi hanno subito detto "Vale se lo fai ti stimo!!" ed io sono rimasta basita e la mia voglia di fare e brigare mi si é afflosciata..
Ripartita alla carica ho optato per dei semplici tasty biscuits and Saturday will see what will jump out of the kitchen cook's clumsy, do not worry if you see smoke pies are the order of the day ...
been anticipating this day of trouble in all directions, a recipe with which the public will attend the contest flour, yeast and fantasy, I decided to participate because the contest is an alternative and Ramona has a plus ...
RISOTTO shanks and GALLETTI
Serves 4
320 rice
4 holes of veal bones
300 g chanterelles
1 glass of white wine
1 clove garlic 1 shallot
1 small onion
dl meat broth half
two wire
olive oil salt and pepper flour, Parmesan cheese to taste
Wash and cleanse the cockerels and if necessary cut the larger mushrooms.
In a saucepan, saute the shallots and a clove of crushed garlic, as they become browned and somewhat 'wilted, add the salt and pepper Galleti raise the heat to allow the escape of the mushroom liquid and then cooking all their reabsorbing water. Add the bones to
cockerels holes, rolled in flour, cook a bit 'and once they have changed color with a wet goccino white wine, let evaporate and add a little' stock term for cooking.
Meanwhile the mushrooms are cooked in a saucepan cook the onion, finely chopped with a little oil, when it does is golden, add the rice tostão well and pour the remaining wine and let it evaporate over high heat.
When the wine has evaporated, brought to the cooking of meat broth. When the rice
adjusted the flavor with salt and pepper and stir the rice with a handful of parmesan cheese.
Place the pot over the rice and holes in the bones with their sauce.
Enjoy ...
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