Sayings On Pregnant Congratulations

-Renzo-

Rice pilaf with mushrooms and zucchini

Serves 4	For the sauce
250 g of rice (Parboiled)
olive	300 g chanterelles
1 yellow onion	1 shallot
4 cloves	50 g ghee
1 bay leaf	20 g of butter
30 g of butter	salt, pepper
2 zucchini (green part only)	1 dl gravy
4 dl chicken stock	1 dl fresh cream
	fresh chervil

Cut the zucchini into cubes and with a little olive oil Sautee for a few minutes and keep aside.

In a saucepan, toast the rice with a little oil, pour all the boiling stock, insert the center flecked with onion and bay leaves and cloves. Cover with a lid and bake for 16 minutes 210 °. Once cooked overthrow him in a plate and shelled with the help of a fork along with the butter.

For the sauce

Thoroughly clean and wash the chanterelles ( http://it.wikipedia.org/wiki/Cantharellus_cibarius ), then sautéed with clarified butter ( http:// www.giallozafferano.it / School-In-Kitchen / Il-clarified butter-) and drain the cooking water.

Mince the shallot in the butter soften, add mushrooms, sprinkle with white wine to evaporate, add the meat fondue, the cream and cook a few minutes and keep warm.

hours Sautee rice with zucchini timbale form and put in the pot. Pour the sauce around and garnish with chervil.