Broken Capillary Toddler

Summer in the pot with the carrots and saffron risotto and the chicken curry

The rain does not grant respite from I do not know how many more days! To be honest I do not remember what was the last day of only the last two weeks, probably because back in early May. June is almost at the gates, and despite the sun has disappeared from circulation, the desire is felt in the summer!

And I decided to look in the kitchen, adding a touch of color to prepare dishes, using a little 'spice, like curry and saffron. They are good, do well and as well as enhance the flavor of the dishes, give the warm tones of the sun!

Here are two recipe involving the use of these two spices.

saffron risotto with carrots and

-4 servings-

Ingredients:

• 400 g arborio rice
• extra virgin olive
• 1.5 l vegetable stock
• onion
• half a glass of white wine
• 5 carrots
• a saffron
• Parmesan

Procedure:

• Peel and chop onions and carrots and brown them in oil in a saucepan.
• Add rice, mix the chopped carrot and onion and toast it for a few minutes.
• Blend with the white wine and let it evaporate and add the hot broth a bit 'at a time, stirring constantly.
• cooked, add the saffron and stir off the heat with a handful of Parmesan cheese.

Chicken curry

-simple recipe and quick-

Ingredients:

• a slice of chicken per person
• flour (I always calculating two tablespoons per person)
• curry (a pleasure)
• vegetable broth
• milk (about 2-3 tablespoons per person)

Procedure:

• cut the chicken into pieces and cook in the pan without using grease, oil or butter;
• add the flour and stir with tocchettini curry chicken over medium heat, being careful not to burn the whole;
• add the broth and milk and stir to mix all ingredients;
• cover with a lid and cook over medium heat for more few minutes;
• if necessary add a little salt and 'curry;
• if you prefer, at the end of cooking, you can combine pineapple, cut into small pieces or slivers of almonds.

Enjoy your meal and the next recipe! :)