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Fit Risotto by Fungui Secci by Dani Nunes

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Fit Risotto by Fungui Secci by Dani Nunes

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

25 min(s)

Porções

4 servings

  • Ingredients
  • Recipe
  • Cauliflower1 unit(s)
  • Fungui Secci100 g
  • Sour cream1 unit(s)
  • Butter1 tablespoon
  • Garlic to taste
  • Onion to taste
  • Green Smell to taste
  • Salt and pepper to taste
  • Parmesan100 g
  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.

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