This week lots of cooking happened. I learned how to bake bagels – one of my and my daughters favorite breads – so no excuses for not putting that into practice on weekends. But not only did we bake bagels, we also whisked together a bacon and spinach egg strata, muffins, homemade sausages and ginger syrup for a lovely punch. No need to say brunch was a treat!
I should get myself more into baking bread as the quality and variety here in Rio are rather limited.
I finally found and bought this great stoneware traditional brazilian Moqueca pot:
Very rustic, suitable for the gas stove or oven and great to do any kind of one-pot wonders and serve it right from there. Love it!
Recipe for shiitake and beetroot risotto with prawns for 4
I love beetroot and the color it gives to risotto!
- 20g of dried shiitake mushrooms soaked in water reserving liquid or 150g of fresh shiitake
- 200g of diced beetroot
- 1 finely diced onion
- 2 pressed cloves of garlic
- 500 g of Arborio rice
- 1,5 litres of vegetable stock
- 200ml white wine
- 1 Tbs each fresh thyme and oregano
- 50g butter
- a good handful grated parmesan
- 1 dash of balsamic vinegar
- olive oil, salt and pepper
- 600 g of shelled and deveined prawns
Bring the stock to a boil. In a large pot fry the onions and garlic in some olive oil, add the beetroots and fry for a couple of minutes to allow them to slightly soften. Add the rice and the white wine and stir until the wine is evaporated. Add the thyme, oregano, shiitake and the soaking liquid and stir until evaporated. Now add about 100ml of the boiling stock while continue stirring until stock is absorbed. Repeat for the next 15-20 minutes until the rice is soft with all the liquid nearly absorbed. Remove from heat, add the butter and parmesan and stir well. Season with balsamic vinegar, salt and pepper. Fry the prawns in some olive oil for a couple of minutes on each side. Season with salt and pepper and serve on a bed of risotto garnished with some fresh herbs.
makanandcomida 
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