I went crazy when I saw Chuck Hughes preparing this recipe on an episode of his show. In fact, the day it happened I didn’t write it down and then I couldn’t find it in the GNT recipe file, so I made it half on intuition and half on what I remembered and it turned out VERY good, colleagues!!! Surprising!
It’s very simple to do. The quantity indicated here is for 2 generous portions, ok?
Heat 1 generous tablespoon of butter and add 1 cup of letter pasta.
Mix well, over medium heat, to coat all the pasta with the butter, then add a ladle of vegetable broth and stir continuously until almost dry. Repeat this process as many times as necessary until the pasta is cooked (strengthening the muque takes a while!!!). You probably won’t use all the broth (I used about 800ml).
At the end, turn off the heat and add 1/2 cup of grated Parmesan (freshly grated is much tastier).
On the day I served it with a stewed boneless rib that I already gave the recipe for –> here. Delight!!!!
I think this little risotto goes well with red meat, poultry, fish… very good! Isn’t this recipe cool? I loved it!
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