this is a mild dish creamy in texture but with a nice bite since the rice needs to be cooked "al dente"-the white truffle has a dominance but if You'd rather have more "taste of the sea" in it simply buy larger prawns or gamberone
easy on the thyme and the prosecco or white wine should be on the dry side-so this dish can easily be served to children and has the mashed potato effect where you always long for another bite-it can easily be reheated
you can trim the taste in any direction by simply increasing the volume of the ingredient like more peas=sweeter,more cayenne =increasing sharpness of the dish-
if desired in the last 2 min of the cooking process a hint of Parmesan can be added
its an easy to cook dish-the only trick is "rossolare" = after sweating the onions in olive oil add the rice and stir thoroughly so the rice corns are coated with the olive oil-than deglaze with the prosecco and let the alcohol evaporate for a couple minutes before adding the stock
thank you so much for your vote-that is very kind-if you have any questions regarding my past or future food posts i gladly answer any of them in detail
(am also a professional index futures trader for 25 years so you can pick my brain there as well)
again many thanks for spending the time to read my post
Looks Yummy, how does it taste like ?
this is a mild dish creamy in texture but with a nice bite since the rice needs to be cooked "al dente"-the white truffle has a dominance but if You'd rather have more "taste of the sea" in it simply buy larger prawns or gamberone
easy on the thyme and the prosecco or white wine should be on the dry side-so this dish can easily be served to children and has the mashed potato effect where you always long for another bite-it can easily be reheated
you can trim the taste in any direction by simply increasing the volume of the ingredient like more peas=sweeter,more cayenne =increasing sharpness of the dish-
if desired in the last 2 min of the cooking process a hint of Parmesan can be added
its an easy to cook dish-the only trick is "rossolare" = after sweating the onions in olive oil add the rice and stir thoroughly so the rice corns are coated with the olive oil-than deglaze with the prosecco and let the alcohol evaporate for a couple minutes before adding the stock
hope this helped
That's great, thank you for the details... loved it :) UpVoted !
thank you so much for your vote-that is very kind-if you have any questions regarding my past or future food posts i gladly answer any of them in detail
(am also a professional index futures trader for 25 years so you can pick my brain there as well)
again many thanks for spending the time to read my post
@allthereisislove
may be this could interest you-wish you a fine rest of the day:
https://steemit.com/cryptocurrency/@allthereisislove/these-tools-help-any-steemian
thank you for your very valuable time
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STOPgreat