Begin by placing six bananas in the oven at 180oC for about 40 minutes until soft.
After about 20 minutes that the banana is in the oven, make the risotto.
Ingredients for 2 people
1 / 2 onion, finely chopped
2 tablespoons olive oil
50 ml milk
50ml white wine
2 coffee cups of Arborio rice
1 bottle of coconut milk
100g grated coconut
500ml vegetable stock, approximately (try using a low-fat)
50g butter
Salt to taste
Prepare the stock in a saucepan and put in another olive oil and onion to warm up. When the onion is transparent put the rice and fry a little. Add the milk and then evaporate the wine.
Then place a scoop of stock and stir until it is "al dente". Add 1 / 3 of the grated coconut in the beginning, 1 / 3 more or less in the middle and third at the end. Add the salt. After about 10 minutes, put the coconut milk. The best way to check the point is trying from time to time. When it is ready remove from heat. If the risotto is dry place last ladle of stock. Place the butter, close the pan and let rest for about 5 minutes with the lid.
At this point the banana should be ready. Put all peeled in the processor with 50g butter, salt and 50ml of cream. Hit and check point. It needs to be soft like mashed potatoes. If it is still hard put a little more cream and beat again.
Shrimp
Choose a large or medium shrimp. The amount depends on each person one.
Clean and remove the shell. Season with salt, lemon, chopped parsley, chopped chives and garlic. Use a hot grill and cook on both sides until thoroughly cooked.
Bon Appetit!!!
2 tablespoons olive oil
50 ml milk
50ml white wine
2 coffee cups of Arborio rice
1 bottle of coconut milk
100g grated coconut
500ml vegetable stock, approximately (try using a low-fat)
50g butter
Salt to taste
Prepare the stock in a saucepan and put in another olive oil and onion to warm up. When the onion is transparent put the rice and fry a little. Add the milk and then evaporate the wine.
Then place a scoop of stock and stir until it is "al dente". Add 1 / 3 of the grated coconut in the beginning, 1 / 3 more or less in the middle and third at the end. Add the salt. After about 10 minutes, put the coconut milk. The best way to check the point is trying from time to time. When it is ready remove from heat. If the risotto is dry place last ladle of stock. Place the butter, close the pan and let rest for about 5 minutes with the lid.
At this point the banana should be ready. Put all peeled in the processor with 50g butter, salt and 50ml of cream. Hit and check point. It needs to be soft like mashed potatoes. If it is still hard put a little more cream and beat again.
Shrimp
Choose a large or medium shrimp. The amount depends on each person one.
Clean and remove the shell. Season with salt, lemon, chopped parsley, chopped chives and garlic. Use a hot grill and cook on both sides until thoroughly cooked.
Bon Appetit!!!
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