(Risotto with zucchini cream, cashew nuts and mint)
I could definitely improve my plating skills, but it was tasty. Using italian hazelnuts would have been better but I bought those cashew nuts for another dish and I didn’t want to waste them.
by toradol_
3 Comments
Congratulations on your achievement!
With your first post on EuropeEats we’ve upgraded your status to an official chef. To reflect this, your boring old grey flair **Italian Guest** was replaced with the elusive golden flair **Italian Chef**.
Keep up your work by contributing quality content: it will certainly inspire others!
By the way, I want to tell you that I really like your name. It’s wise to question an auto-generated proposal rather than just accept it. I mean, everybody including me could come up with a random combination like Direct_Area_7424. You, however! Well done! 🏷
_I am just this sub’s unpaid house elf, and this action was performed automatically. If you like it I’m happy._
I haven’t heard of zucchini cream. How do you make it and what kind of recipes do you use it for?
Ooh, I want to make this once I have zucchinis from my garden!