saffron risotto, zucchini and blueberries
's official, I caught a cold! But he was not starting in the spring??
Saturday, February 12, 2011
# I-catcher Console - Web Monito
Yet I would not do to win, there is now a bright sun in the center of Milan will be celebrated the Chinese New Year and I will arm with a camera and handkerchiefs paper and will not hesitate to flood of bright colors. Continuing the theme of colors, I will do a side trip to the market near my house, I hope not to get enthusiastic and never return home laden like a mule. The fridge is empty but it is, yesterday I put together the last things left, zucchini and blueberries and I made a delicious risotto colored spring (not even had a bet culinary Paint your life). It is still spring! For me it is coming and do not try to convince me otherwise! There.
2 zucchini 1 onion 1
saffron
pecorino di Pienza cheese Finely slice the onion and fry in olive oil. Add the zucchini, previously washed and cut into cubes, and a pinch of salt.
Add rice and toast for one minute over high heat.
Start cooking the rice, gradually adding a ladle of hot water and repeat this until the cooking will not be completed. Finally, dissolve the saffron, mixing well to the rice, turn off the heat, stir in the Pecorino di Pienza cheese and add blueberries galore.
What can I say, it is a pleasure to feel the warm blueberry that explodes in the mouth, filling it with its sweet but a bit sour. Definitely an experience to try, maybe putting a little bit of zucchini, which was not out as the rest (the guinea pigs should always be listened to, otherwise what we are doing if we do all of our heads?).
With this recipe I participate in the contest of Ramona's blog flour, yeast and fantasy, "
Frurra in pot "
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