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course ...

... just a relaxing weekend and maybe a nice sunny Sunday to pull up my morale ... at least he lifted a lot ^ __ ^ And I'm on

Back to bully the moral desire to cook, and experiment with new combinations Sautee trying to produce something edible. When I am taken by the rapture cooks can spread throughout the kitchen pots, pans, Caccavelli, cutlery, spatulas, and so on and so forth ... I finally find the kitchen that looks like a real battlefield, but if the result was satisfactory, even I do not mind rolling up my sleeves, wash everything and tidy well.

Yesterday I was taken by this rapture ... I redid the gingerbread (my now panforte.dipendenti are now), I tried for the first time to make crispy and finally I also made two fine dishes full of frappe ... that we are now at the end of Carnival so you have to get busy ;-))

This risotto? No, I did yesterday ... this is the result of the risotto cooks rampage last weekend mica ... I would be able to take pictures with my cell so! Already this is not something that is great, imagine the phone ... but be prepared ... tremble ... I finished buffer of old recipes and then the next time ... go mobile ^_____^

I made this risotto for the collection of Air His soft mascarpone .... I liked ' idea to think about a vegetarian who had recipe salt as an ingredient in the mascarpone .

And since I am a lover of rice (and maybe there are also realized the number of rice dishes that populate my blog ...) the choice fell on a risotto ... saffron risotto with leeks and mascarpone. And I also wanted to experiment an idea that had given me another friend for a risotto ... the flamed with brandy!

Yellow rice with leeks and mascarpone
Ingredients (for 2 people)
150g risotto rice
2 medium leeks

vegetable broth 1 teaspoon saffron
3 tablespoons
mascarpone brandy pepper


procedure

First clean the leeks, remove the outer and lower rounds. Saute the leeks over low heat with some oil and a pinch of salt for 3-4 minutes. Meanwhile toast the rice in another pan. When it is translucent transfer it to the pan with the leeks. Sprinkle with a little bit of brandy to flame it. I recommend you pay attention to the flame!

When the flame will turn the heat off, add the vegetable stock and continue cooking, adding hot stock until the previous one has been absorbed. Shortly before the end add the saffron. When cooked add the mascarpone cheese, a sprinkle of pepper, stir well and let thicken for a few minutes covered.