Fisher Price 9151 Baby Gate

RISOTTO GIALLO CON CAVOLFIORE,FUNGHI E PANCETTA AFFUMICATA

Ingredients for 4 / 5 people

gr. 400 carnaroli rice (or risotto)

gr. 300 divided into florets of cauliflower

a small onion

gr. 30 grams of dried mushrooms

. 100 of diced bacon

1 / 2 cup dry white wine

a teaspoon of saffron

extra virgin olive

little butter salt and pepper grated parmesan cheese

Divide the cauliflower florets, scald them in boiling water for 5 minutes of the resumption of the boil. Soak the dried mushrooms in warm water and chop coarsely.

In a pan fry the chopped onions with a knob of butter and a tablespoon of olive oil. Add the diced bacon and mushrooms. Cook for a few minutes and add the rice. Toast, add the white wine, you blend and add the saffron and, little by little, the hot broth. Season with salt and pepper and cook for about ten minutes. About halfway through cooking, add the cauliflower florets, stir well and cook the rice (about 20 minutes).

Remove from heat, add a knob of butter, a good sprinkling of parmesan cheese, stir well, Serve and serve.