Risoto de espargos verdes, cogumelos e açafrão com burrata - Cookidoo® – the official Thermomix® rec
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Cooking tools:
- Food processor
- Kitchen scale
- Measuring spoon
- Grater
- Chef's knife
- Cutting board
- Spatula
- Ladle
- Serving bowl
Ingredients
- 80 g queijo parmesão
- 300 g cogumelos Portobello frescos
- 30 g azeite
- 60 g cebola
- 2 dentes de alho
- 1 c. chá de cominhos em pó
- 120 g alho-francês
- 70 g aipo
- 20 g gengibre
- 100 g espinafres
- 4 pés de salsa
- 1 c. chá de pimenta branca
- 1 c. chá de sal
- 1400 g água
- 250 g espargos verdes
- 100 g cebola
- 80 g vinho branco
- 320 g arroz arbóreo
- 1 c. chá de filamentos de açafrão
- ½ c. chá de sal
- 1 queijo burrata
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