@rodis.sn: Une belle peau ne se construit pas en un jour, elle se construit avec les bons gestes. ✨ Découvrez la gamme Derma Tone, une routine pensée pour hydrater, protéger, corriger et révéler l’éclat naturel de votre peau. 💗 Hydratation intense 💗 Teint plus uniforme 💗 Réduction visible des taches 💗 Protection SPF 45 Parce que chaque peau mérite des soins adaptés à ses besoins. Avez-vous déjà testé la gamme Derma Tone ? Dites-nous votre produit préféré en commentaire. 👇 #DermaTone #RodisBeauty #RoutineBeauté #SkincareRoutine #PeauÉclatante

Rodis Sénégal
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Friday 12 June 2026 20:47:19 GMT
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Mushroom Risotto  Ingredients: Dried porcini, shiitake, champignon, olive oil, garlic, white wine, parsley, thyme, salt, black pepper, carnaroli or arborio rice, butter, onion, hot broth, parmigiano reggiano, optional truffle oil for finishing. Mushroom Prep: Soak dried porcini in warm water for 15 to 20 minutes.  Strain, chop, and keep the porcini liquid. In a sauté pan, add olive oil, garlic, shiitake, champignon, and the chopped porcini. Cook on medium high heat until the mushrooms reduce properly and start concentrating flavor. Add a splash of white wine and let it fully evaporate. Finish with parsley, thyme, salt, and black pepper. Remove the garlic and set the mushrooms aside. Risotto: In a deeper pan, melt butter and add onions. Cook slowly without color. Add the rice and toast for 1 to 2 minutes. Add white wine and let it fully evaporate. Start adding hot broth little by little while stirring. Halfway through, add the mushroom mixture and some of the reserved porcini liquid. Continue cooking about 14 minutes total, until the rice is al dente and creamy. Taste as you go. Off the heat, add parmigiano reggiano and cold butter. Mix aggressively for the mantecatura. Rest 1 minute before serving. Finish: Top with fresh parsley, black pepper, extra parmesan, and optional truffle oil or a sautéed mushroom garnish. Notes: Keep the broth hot the whole time, cold broth ruins the texture. Use vegetable or chicken broth, whatever you have, just keep it warm on the back burner. Stir often, not constantly.  Carnaroli holds its bite, arborio works too.  Cold butter and real parmesan off the heat makes the mantecatura creamy. The rest minute matters, it lets the rice settle. Serve hot, in a warm bowl.
Mushroom Risotto Ingredients: Dried porcini, shiitake, champignon, olive oil, garlic, white wine, parsley, thyme, salt, black pepper, carnaroli or arborio rice, butter, onion, hot broth, parmigiano reggiano, optional truffle oil for finishing. Mushroom Prep: Soak dried porcini in warm water for 15 to 20 minutes. Strain, chop, and keep the porcini liquid. In a sauté pan, add olive oil, garlic, shiitake, champignon, and the chopped porcini. Cook on medium high heat until the mushrooms reduce properly and start concentrating flavor. Add a splash of white wine and let it fully evaporate. Finish with parsley, thyme, salt, and black pepper. Remove the garlic and set the mushrooms aside. Risotto: In a deeper pan, melt butter and add onions. Cook slowly without color. Add the rice and toast for 1 to 2 minutes. Add white wine and let it fully evaporate. Start adding hot broth little by little while stirring. Halfway through, add the mushroom mixture and some of the reserved porcini liquid. Continue cooking about 14 minutes total, until the rice is al dente and creamy. Taste as you go. Off the heat, add parmigiano reggiano and cold butter. Mix aggressively for the mantecatura. Rest 1 minute before serving. Finish: Top with fresh parsley, black pepper, extra parmesan, and optional truffle oil or a sautéed mushroom garnish. Notes: Keep the broth hot the whole time, cold broth ruins the texture. Use vegetable or chicken broth, whatever you have, just keep it warm on the back burner. Stir often, not constantly. Carnaroli holds its bite, arborio works too. Cold butter and real parmesan off the heat makes the mantecatura creamy. The rest minute matters, it lets the rice settle. Serve hot, in a warm bowl.

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