@resimin1: 🤣🤣

Resimin

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Region: PH

Sunday 04 October 2026 13:31:16 GMT

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Comments

fitia NT :

Je commente pour revenir lire ça quand j'aurai encore été payé 😌

2026-10-05 11:34:20

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🪐 :

Je commente pour ne pas l’oublier

2026-10-05 11:34:10

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ghabib90 :

J’étais sceptique au début mais là je peux plus nier

2026-10-05 11:33:55

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Rabbityy :

Je pensais que c’était un truc bidon mais en fait pas du tout

2026-10-05 11:33:59

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Maya Khan :

C’est officiellement devenu ma petite rentrée d’argent discrète

2026-10-05 11:33:56

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Straight from the 80ies, Strawberries risotto 🍓 Check the recipe below 🙂 . Like pineapple on pizza, not to everyone’s taste 😅. Here the secret is all in the balance, this isn’t a pudding and it’s sharper than you think! Save it for those days that you dare to try something quirky 🥂 Strawberries and Balsamic Vinegar Risotto Ingredients 400 g carnaroli rice 300 g fresh strawberries 1 L veg stock 10 ml Prosecco (or dry white wine) 1 small onion, chopped 30 g unsalted butter 60 g grated Grana Padano cheese 2 tbsp olive oil 4 tsp balsamic vinegar 1 Sprig fresh basil to garnish Salt and black pepper to taste Preparation STEP 1 Rinse and cut the strawberries in small cubes. Remember to save a few strawberries to slice as garnish. STEP 2 In a large casserole, gently sweat the chopped onion with a drizzle of extra virgin olive oil and a pinch of salt. Cook slowly for about 10 minutes until lightly golden and translucent. STEP 3 Now add the Carnaroli rice and toast on low heat with a pinch of salt for about 5 minutes, mixing every now and then. This step is important to obtain a uniform al dente rice. STEP 4 When the rice is very hot, pour the wine in. Let the alcohol evaporate for about 30 seconds, set the cooking time to about 16 minutes and add the simmering stock a ladle at a time, little by little. Stir the rice occasionally, and make sure the rice is always covered with stock. STEP 5 When just 3 minutes are left, add the chopped strawberries and finish to cook the risotto. When the time is up, taste the risotto and if you’re happy with the texture remove it from the heat; if you want the rice a little bit softer, cook for another minute. STEP 6 This step is called 'mantecatura' to make the risotto creamier with the right gesture and movements. Add the butter and the grated Grana Padano and stir well until the risotto is nice and creamy. Season to taste and add more hot stock (or water) only if the risotto dries up. STEP 7 Plate the risotto straight away, top with a few slices of fresh strawberries and garnish with fresh basil leaves. Finish with a little drizzle of balsamic vinegar.

Straight from the 80ies, Strawberries risotto 🍓 Check the recipe below 🙂 . Like pineapple on pizza, not to everyone’s taste 😅. Here the secret is all in the balance, this isn’t a pudding and it’s sharper than you think! Save it for those days that you dare to try something quirky 🥂 Strawberries and Balsamic Vinegar Risotto Ingredients 400 g carnaroli rice 300 g fresh strawberries 1 L veg stock 10 ml Prosecco (or dry white wine) 1 small onion, chopped 30 g unsalted butter 60 g grated Grana Padano cheese 2 tbsp olive oil 4 tsp balsamic vinegar 1 Sprig fresh basil to garnish Salt and black pepper to taste Preparation STEP 1 Rinse and cut the strawberries in small cubes. Remember to save a few strawberries to slice as garnish. STEP 2 In a large casserole, gently sweat the chopped onion with a drizzle of extra virgin olive oil and a pinch of salt. Cook slowly for about 10 minutes until lightly golden and translucent. STEP 3 Now add the Carnaroli rice and toast on low heat with a pinch of salt for about 5 minutes, mixing every now and then. This step is important to obtain a uniform al dente rice. STEP 4 When the rice is very hot, pour the wine in. Let the alcohol evaporate for about 30 seconds, set the cooking time to about 16 minutes and add the simmering stock a ladle at a time, little by little. Stir the rice occasionally, and make sure the rice is always covered with stock. STEP 5 When just 3 minutes are left, add the chopped strawberries and finish to cook the risotto. When the time is up, taste the risotto and if you’re happy with the texture remove it from the heat; if you want the rice a little bit softer, cook for another minute. STEP 6 This step is called 'mantecatura' to make the risotto creamier with the right gesture and movements. Add the butter and the grated Grana Padano and stir well until the risotto is nice and creamy. Season to taste and add more hot stock (or water) only if the risotto dries up. STEP 7 Plate the risotto straight away, top with a few slices of fresh strawberries and garnish with fresh basil leaves. Finish with a little drizzle of balsamic vinegar.

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