foodandfotosbydavid blogspot.com

Davids Bistrot

Monday, 15 January 2018. We know that risottos need to creamy and smooth. Typically thats done with butter, but here Ive made a mushroom veloute which is both delicious and creamy. Combination of mushrooms, whatever looks good. Soak porcini and eliminate sand. Put garlic and mushrooms in a pan and saute with some EVOO. Keep sauteeing until some caramelization sets in. Deglaze with some what wine. Add some porcini water to pan. Season again and whizz up in a blender until you get a smooth veloute. Oh th.
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Davids Bistrot

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Monday, 15 January 2018. We know that risottos need to creamy and smooth. Typically thats done with butter, but here Ive made a mushroom veloute which is both delicious and creamy. Combination of mushrooms, whatever looks good. Soak porcini and eliminate sand. Put garlic and mushrooms in a pan and saute with some EVOO. Keep sauteeing until some caramelization sets in. Deglaze with some what wine. Add some porcini water to pan. Season again and whizz up in a blender until you get a smooth veloute. Oh th.

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This web page foodandfotosbydavid.blogspot.com states the following, "We know that risottos need to creamy and smooth." We saw that the webpage said " Typically thats done with butter, but here Ive made a mushroom veloute which is both delicious and creamy." It also said " Combination of mushrooms, whatever looks good. Soak porcini and eliminate sand. Put garlic and mushrooms in a pan and saute with some EVOO. Keep sauteeing until some caramelization sets in. Deglaze with some what wine. Add some porcini water to pan. Season again and whizz up in a blender until you get a smooth veloute."

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