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@sarahlayyina: YEYYY adekk #TrioUI

sarahH
sarahH
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Friday 28 August 2026 04:50:39 GMT
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mozamutiaraaa
Moza Mutiara :
YESSSSSGGHHHHH ❤️❤️❤️
2026-08-28 05:41:40
141
mayyaa.matcha
mayyaa :
when yh ui
2026-08-28 05:27:01
0
eishheh
Abcd :
KAK MOJAA SELALU DITENGAH YAA💞💞..
2026-08-28 07:06:27
8
syaaaaa1011
kirr :
ke2 ka
2026-08-28 04:54:32
0
usedila__
dila :
ketigaaaa
2026-08-28 04:56:41
0
02srh_
🍨 :
pertama
2026-08-28 04:56:31
0
kfxlskxixixi
hakunamatata :
cewe cewe kerenn
2026-08-28 05:16:30
0
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Cacio e pepe, but risotto. Creamy, cheesy, and heavy on the pepper. #bortipastabar INGREDIENTS (serves 2) * 1 cup (200 g) Carnaroli or Arborio rice * 1 tablespoon whole black peppercorns or needed * ½ cup (50 g) finely grated Parmigiano-Reggiano * ¾ cup (75 g) finely grated Pecorino Romano, divided * 2 tablespoons butter, divided * ⅓ cup (80 ml) dry white wine * About 3 cups (700 ml) hot vegetable broth or needed * Salt, only if needed Prepare the Pecorino Cream 1. Coarsely crush the black peppercorns. 2. Toast the pepper in a dry pan over medium heat for about 1 minute, until fragrant. 3. Reserve some pepper for finishing. Add about ½ cup of hot water to the pan and simmer briefly to infuse it. 4. Place the Parmigiano and ½ cup of the Pecorino in a bowl. 5. Gradually add a little warm pepper water while stirring vigorously, until the cheese becomes a smooth, thick cream. The water should be warm—not boiling—to prevent the cheese from clumping. Prepare the Risotto 1. Melt 1 tablespoon butter in a wide pan over medium heat. 2. Add the rice and toast for 1 minute, stirring until the grains are hot and lightly translucent around the edges. 3. Pour in the white wine and stir until completely absorbed. 4. Add the hot vegetable broth one ladle at a time. Stir frequently and allow each addition to absorb before adding more. 5. Continue cooking for approximately 14–16 minutes, until the rice is al dente and creamy. ( depends on the type of rice) 6. Remove the pan from the heat. Stir in the Pecorino cream, the remaining tablespoon of butter, and the remaining Pecorino. 7. Add a splash of hot broth if needed—the risotto should spread gently across the plate when served. 8. Finish with the reserved toasted black pepper and extra grated Pecorino. Serve immediately.
Cacio e pepe, but risotto. Creamy, cheesy, and heavy on the pepper. #bortipastabar INGREDIENTS (serves 2) * 1 cup (200 g) Carnaroli or Arborio rice * 1 tablespoon whole black peppercorns or needed * ½ cup (50 g) finely grated Parmigiano-Reggiano * ¾ cup (75 g) finely grated Pecorino Romano, divided * 2 tablespoons butter, divided * ⅓ cup (80 ml) dry white wine * About 3 cups (700 ml) hot vegetable broth or needed * Salt, only if needed Prepare the Pecorino Cream 1. Coarsely crush the black peppercorns. 2. Toast the pepper in a dry pan over medium heat for about 1 minute, until fragrant. 3. Reserve some pepper for finishing. Add about ½ cup of hot water to the pan and simmer briefly to infuse it. 4. Place the Parmigiano and ½ cup of the Pecorino in a bowl. 5. Gradually add a little warm pepper water while stirring vigorously, until the cheese becomes a smooth, thick cream. The water should be warm—not boiling—to prevent the cheese from clumping. Prepare the Risotto 1. Melt 1 tablespoon butter in a wide pan over medium heat. 2. Add the rice and toast for 1 minute, stirring until the grains are hot and lightly translucent around the edges. 3. Pour in the white wine and stir until completely absorbed. 4. Add the hot vegetable broth one ladle at a time. Stir frequently and allow each addition to absorb before adding more. 5. Continue cooking for approximately 14–16 minutes, until the rice is al dente and creamy. ( depends on the type of rice) 6. Remove the pan from the heat. Stir in the Pecorino cream, the remaining tablespoon of butter, and the remaining Pecorino. 7. Add a splash of hot broth if needed—the risotto should spread gently across the plate when served. 8. Finish with the reserved toasted black pepper and extra grated Pecorino. Serve immediately.
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#foryou #4u
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#ပန်းပိတောက်တို့ကြွေရာမြေ #ယွန်းဝတီ #စန္ဒရားအောင်ဝင်း #မြန်မာtiktok😁

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