Girolle Mushrooms Risotto
with Foie Gras and Sauce Périgueux from Sage
Likewise, traipsing along Italy with a very very limited budget meant that meals would have to be spent inevitably at humble restaurants, where meals are made from simple ingredients and a lot of heart. Hence, the discovery of Risotto, which I warmed up to immediately. Thick, rich and filling, and made from some glorious stock, it was the perfect dish for keeping an insatiable glutton filled up for the day.
|Pancetta Risotto from Osteria Real Blue (Non Halal)|
The last step will be the mantecatura, which is the blending of Parmesan, butter or olive oil to the blend. The richer blend of classical Risotto which had a firmer consistency and allows a punged spoon to stand erect in the risotto has given way to the lighter all'onda. All'onda risotto gives ripples on the surface when scooped and has a softer and looser texture.
|Truffle Risotto from Osteria Real Blue. Both Risotti were all'onda|
|Mushroom Risotto from Diet Cafe|
|Wild Mushroom Risotto served with Shirako Beignet from Cilantro|
|Konbujime of Hamachi with Ebi and Soy Truffle|
Baked Fresh Figs Tartlet with Ricotta Ice Cream
A3-UG-06, Solaris Dutamas
Jalan Dutamas 1.
27, Jalan 3/101C
Cheras Business Centre
The Gardens Residences Level 6,
The Gardens, Mid Valley City,
Lingkaran Syed Putra,
59200 Kuala Lumpur, Malaysia
Cilantro Restaurant & Wine Bar
MiCasa All Suite Hotel,
368-B, Jalan Tun Razak,
50400 Kuala Lumpur, Malaysia.