Creamy risotto with fried mushrooms, spinach and plenty of Parmesan.
We love risotto and like to serve it al dente, so the rice still has just a little bite — it tastes wonderful and gives a far better result than when the rice is cooked too long and turns soft and mushy with no texture.
We served this côte de boeuf with the risotto, and it was simply superb.
Delikat!
Hejsa
Tusind tak for din besked 🙂
Dbh Dianna