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Hello,
My name is Olivier,
and I welcome you in my kitchen here in St. Augustin,
where I'm going to cook pasta, the risotto way.
So these are Penne pasta,
a little bit of Paris mushrooms,
some small pieces of gorgonzola cheese,
du thyme,
rosemary,
and from the garden, the flowers of chives!
A small piece of cucumber,
and then to add taste to the risotto,
a little chicken broth,
some lemon zest,
and a little Espelette pimiento.
Don't forget the salt!
This recipe will be served with Sweet Bordeaux.
We'll just start by warming the chicken broth.
Our pasta is cooking slowly,
always leave a little moisture in the bottom of your pan,
otherwise the pasta will harden,
and not be soft.
And in fact, we will repeat the operation and gradually add the broth;
that will take about 10-12 minutes.
When you eat pasta, you must be a little greedy,
so chose a good base
for the sauce to fill up the plate.
Here we have a risotto pasta with gorgonzola cheese and mushrooms,
to enjoy, of course with a glass of Sweet!
Enjoy,
and have a good tasting!