Special of the day 26th of July – Italian mushroom risotto and oven baked Portobello mushroom

TO special of the day Saturday 36th of July. So we have a very Oh, I dropped it. Okay, we have a very special is risoto with a mushroom and a stuffed mushroom with um uh spinach and pecorino romano which is a like is a higher it look like a smiley face. So the risoto uh first I toast the ratoto in I I prepare the chicken broth brado the polo um then I put in in um in a pan salt butter oil I like to cook the salt so it release is have a better property so I add the rice to for 2 minutes then I add the chicken stock and inside As you can see there is the mushroom and I cook the uh cook for 18 minutes always stirring same direction and adding as soon as the the the stock reduce uh I was adding extra stock no like a boil it but I need to absorb because this rice is arore rice is very creamy I didn’t want to spoil it because if I grate the uh the picorino it will spoil Yeah. So I put at the top and this is uh like a cooking in a pan with nothing. So just like a they preserve the real flavor and just tiny bit of salt. It’s really nice. Risoto kungi. Okay. Judgment. Judgment. Yeah. Get. Yeah. Perfect. Is he nice? Is he nice? I like mushrooms. What about No, this one you need to slice with a with a knife. Let me pause. So, this mushroom will cook in the oven for 20 minutes. Uh medium temperature, medium uh flame, and inside there is only salt, little bit of pepper, spinach, and pecorino at the top. So, it just absorb. Do you like it or no? Yeah, sure. Nice. Next time I will do the same mushroom as a pizza. So, tomato sauce and mozzarella. Okay. Bye, guys.