Fit Risotto by Fungui Secci by Dani Nunes

likes

By

@dani_se_gastronomia

View in original language

(Português)

25 min(s)

4 servings

Ingredients

• Cauliflower | 1 unit(s)
• Fungui Secci | 100 g
• Sour cream | 1 unit(s)
• Butter | 1 tablespoon
• Garlic |  to taste
• Onion |  to taste
• Green Smell |  to taste
• Salt and pepper |  to taste
• Parmesan | 100 g

Recipe

1. Cook the cauliflower in the microwave in a bag suitable for this purpose, for approximately 13 minutes. (it should not be too soft, but soft)
2. Boil the fungui in 1 cup of water to hydrate it for 5 minutes. Reserve the cooking water and chop the fungui.
3. Chop the cauliflower, as if it were rice, including the stalks.
4. In a pan, wither the onion in the butter and the garlic. add the cauliflower
5. Season the cauliflower and add the mushrooms. Saute for 1 minute.
6. Add the cream and little by little the fungui broth. It should be creamy.
7. Adjust the salt and add the chopped parsley.
8. Finish with the parmesan. Serve with grilled filet mignon.

Did you like this recipe?