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@weathernewslive: 【週の中頃は寒気流入で荒天】北日本は平野部も雪のおそれ　太平洋側では木枯らし1号が発表される可能性#news #ウェザーニュース #週間天気

ウェザーニュースLiVE
ウェザーニュースLiVE
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Region: JP
Monday 26 October 2026 04:40:00 GMT
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_try_14
try :
Интересуюсь японской погодой видео 215
2026-10-26 06:59:05
0
5elyaz5
ᴱᴸᴵᴬˢ ᴿᶜ :
concuerdo
2026-10-26 14:45:02
0
ct.jjdanny12
⛩️Danny⛩️🍜 :
Hmmmm🗿
2026-10-26 06:09:29
0
raelynaddisyn3
霧鎖汀洲 :
不錯！
2026-10-26 06:43:06
0
user5056694420611
阿部 :
面白い！
2026-10-26 05:09:16
0
pesankhusus411
dii. :
pertama
2026-10-26 04:47:59
0
primero23._soymujeryeni
decepción y cansancio :
hola
2026-10-26 05:05:08
0
limber8671
limber :
no llega mas el verano a argentina jajaja 😭👌
2026-10-26 04:52:27
0
maximmihai375
maximmihai375 :
💘
2026-10-26 05:43:10
0
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Although this isn't a classic risotto, it is the one that my mother used to make for us when I was growing up. This is what most Sicilian housewives and mothers think of when you mention risotto. Usually it is made using the leftover sauce from Sunday, with minced meat and peas in it. This is what I make when I am cooking for myself- and want that same, rich comforting flavour that reminds me of home... Ingredients for 2 portions: 140g risotto rice (Arborio or Carnaroli) 1 Salsiccia 1/2 cup passata 750l beef stock 1/2 cup peas 1 small onion 1 clove garlic Basil Parmesan Break up the salsiccia (Italian sausage) and begin frying until the fat begins to render out and then add finely chopped onion and a whole clove of garlic. Fry for 4-5 minutes until aromatic, then add the passata and a Little water. Add a handful of basil, season with salt and pepper and add the peas. In the meantime you can be bringing your beef broth to the boil... and yes, I do use a stock cube or granules when I am only cooking for one. Now, add the rice into the sauce and stir it in well. When it has absorbed the sauce and thickened up, begin adding the beef broth a ladle at a time and remember to stir occasionally. Continue adding stock, little by little as the rice cooks. The cooking time is usually 20 minutes. Once the rice is cooked through, turn off the heat and add grated parmesan cheese to taste. Stir it in briskly to give a creamy finish and serve immediately. Finish with a little more freshly ground pepper and freshly grated cheese and enjoy piping hot👌🏻 #risotto #dinner #cooking #italian #rice
Although this isn't a classic risotto, it is the one that my mother used to make for us when I was growing up. This is what most Sicilian housewives and mothers think of when you mention risotto. Usually it is made using the leftover sauce from Sunday, with minced meat and peas in it. This is what I make when I am cooking for myself- and want that same, rich comforting flavour that reminds me of home... Ingredients for 2 portions: 140g risotto rice (Arborio or Carnaroli) 1 Salsiccia 1/2 cup passata 750l beef stock 1/2 cup peas 1 small onion 1 clove garlic Basil Parmesan Break up the salsiccia (Italian sausage) and begin frying until the fat begins to render out and then add finely chopped onion and a whole clove of garlic. Fry for 4-5 minutes until aromatic, then add the passata and a Little water. Add a handful of basil, season with salt and pepper and add the peas. In the meantime you can be bringing your beef broth to the boil... and yes, I do use a stock cube or granules when I am only cooking for one. Now, add the rice into the sauce and stir it in well. When it has absorbed the sauce and thickened up, begin adding the beef broth a ladle at a time and remember to stir occasionally. Continue adding stock, little by little as the rice cooks. The cooking time is usually 20 minutes. Once the rice is cooked through, turn off the heat and add grated parmesan cheese to taste. Stir it in briskly to give a creamy finish and serve immediately. Finish with a little more freshly ground pepper and freshly grated cheese and enjoy piping hot👌🏻 #risotto #dinner #cooking #italian #rice

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