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Adjustable stand — hold cookbook or tablet at eye level while cooking
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
Italy's definitive home cookbook — 2,000 recipes, every region
Premium saffron — paella, biryani, risotto Milanese
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
Italy's definitive home cookbook — 2,000 recipes, every region
Premium saffron — paella, biryani, risotto Milanese
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a pasta pot put the broth to boil. Chop all your ingredients rustically, (medium dice) Once to water is boiling add the rice and let it boil until al dente and once ready strain it and reserve it. In a hot skillet start by frying the uncured bacon, once it releases fat add the garlic, shallots and red onions and sautee, add sausage, tomato, mushrooms to simmer. Add the rice and the wine, salt and pepper to taste, stir and let it finish cooking in very low heat.