Mottled Skin Adderrall

TUSCANY IN THE TUSCAN TABLE II

I want to delight of two pasta dishes the recipe was given to me by my former partner of toscano doc lever
The first is a risotto with trout and the second is a risotto with sausage but now let's begin.

RISOTTO WITH THE TROUT:

Ingredients for 4:

1-300-gr rice
2-trout-gr 500
3-2 cloves garlic

parsley 4-5-white wine butter
6-gr-50
7-
olive oil salt and pepper 8-

Preparation: Clean good trout raised fins and entrails and rinse well.
In a large pot sauté in 6 tablespoons of olive oil, minced garlic and parsley fine.
Before the colored oil, add the trout, salt and pepper and pour a glass of white wine.
Cook floor for about ten minutes, then carefully de-boned the fish and then go the pulp to pass anything.
Put the puree thus obtained in the pot, boil and add rice. Bring cooking with boiling water or broth nut. Finally add the butter
ealtro chopped parsley, serve with a creamy pepper.

Risotto with Sausage:

4 servings:

1 - 300 gr rice
2-3 pork sausages
3 - onion

4-bay
5 - a quart of broth
grated Parmesan cheese 6-7-

olive oil salt and pepper 8-

Preparazzione : finely chop the onion and fry with a couple of bay leaves, 4 tablespoons of oil.
When the onion starts to wilt add the sausages, skinned and shredded, cook for 5 minutes.
Add the rice, cook for a few minutes and then pull up with the hot broth.
Season with salt when cooked add a few tablespoons of Parmesan, and serve with extra cheese and sprinkled with pepper.