thatOtherCookingBlog
Inspired by #arrival the movie. Octopus sous vide 3h 185F flashed pickled in pedro ximenez vinegar. Farro al nero di seppia with porcini and parmesan Farro actually takes a bit longer to cook than your regular arborio rice so be patient if you wanna try this. I also used chicken stock and lots of water to break it down. Stirring for about 45 mins. The porcini I bought dried and pulverized them in my spice blender. I used about a 50g of it. Adding them straight into the cooking pot. Salt parm...
Risotto au Safran #SaintValentin #LCI — CyrilRouquet.com
#saintvalentin Risotto au Safran, jus de coques

Cyril Rouquet-Prévost MasterChef
food photography, food styling, risotto

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