July 2015

Potato Velouté

Ingredients for 4 people: Preparation of Parmigiano Reggiano stock: Preparation Pour the oil into a casserole, when hot, add the potatoes and the onions, leave to sizzle for around 1 minute then cover and allow to cook over low heat for around 10 minutes, stirring from time to time to stop them sticking. Add the […]

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Porcini Mushroom Risotto

Ingredients Preparation Clean the mushrooms thoroughly using a damp cloth then cut them into chunks. Sauté the onion in the butter in a pan. When they are golden, add the rice and toast it for a couple of minutes, then add the stock a little at a time as you continue cooking over medium heat.

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