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Fit Risotto by Fungui Secci by Dani Nunes
🇧🇷Brazil
•View in original language
(Português)
25 min(s)
4 servings
Daniela Nunes
@dani_se_gastronomia- 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
- 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)
- Boil the fungui in 1 cup of water to hydrate it for 5 minutes. Reserve the cooking water and chop the fungui.
- Chop the cauliflower, as if it were rice, including the stalks.
- In a pan, wither the onion in the butter and the garlic. add the cauliflower
- Season the cauliflower and add the mushrooms. Saute for 1 minute.
- Add the cream and little by little the fungui broth. It should be creamy.
- Adjust the salt and add the chopped parsley.
- Finish with the parmesan. Serve with grilled filet mignon.
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