Whole Movies Samantha 38g

RISOTTO GORGONZOLA AND MUFFIN TREVISANA


Ingredients for 4:

Half onion, oil, pepper, broth, Marsala wine, 2 handfuls of rice each, 300 g Gorgonzola cheese, a head of chicory, milk taste



Preparation: Prepare the stock

. Finely chop the chicory. Finely chop the onion and cook it with a little oil in a pan for risotto, add the rice and toast (grains should become a little 'transparent), add granular nut, deglaze with the Marsala. Add
from time to time the stock to dry without too much rice (cook for 20 minutes), after about 5 minutes, incorporating the Treviso. Two or three minutes from the end of cooking add the gorgonzola and pepper (if you prefer a more delicate flavor with a little dilute Zola 'milk before incorporating it to the risotto).



Serve:

Pour the rice on plates and garnish with a few leaves of chicory

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chocolate chip pie



Makes about 16 muffins:

380 gr flour 250 ml milk

2 whole eggs and egg yolk

180 g butter 200 grams of sugar a pinch of salt

a packet of yeast

chocolate chips to taste 3 / 4 drops of vanilla essence
bicarbonate, a tip of a teaspoon


Preparation:

Preheat oven to 180 degrees. Soften butter at room temperature and put into a bowl, beat vigorously with the help of an electric mixer with the sugar and vanilla essence.
Add salt and beat for another few minutes, until the mixture is creamy. Pour the eggs into a container with milk and beat with a fork.
Add the milk mixture and eggs, little at a time and always beating cream butter and sugar and continue until the consistency will be very smooth, swollen and homogeneous. Mix in a bowl and sift the flour, baking powder and baking soda and add them gradually and sieving the mixture, until everything will be creamy and without lumps, add the chocolate chips (they are also very good with the nuts and drops chocolate).
Put the mixture in spoonfuls into muffin molds containing the paper cups (or, if you do not have the cups, buttered and floured mold itself) until it is filled almost to the edge, put them in the oven for about 20-25 minutes. A once cooked muffins, which should be golden, let cool completely, then dust them with powdered sugar.



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