- I-anyanisi - I-1 Piece
- Umhluzi weemifuno - 1 Liter
- I-Butter - 20 Grams
- Iwayini ebomvu i-dry - 250 milliliters
- IParmesan - 100 igrama
- Iigali - iziqwenga ezintathu
- Ioli ehlaza-20 milliliters
- Ilayisi - 400 igrama
- Beetroot - 250 Grams
- I-Gorgonzola ushizi - i-100 Grams
Okokuqala, siyakucoca ngokukhawuleza i-anyanisi negalikhi, kwaye uvumele umhluzi uphelelwe. Kwi-pan yokutya uthele ixabiso elincinci leoli, utyumle i-creamy. Fry kule mxube u-anyanisi kunye negarliki kude kube lula. Emva koko wongeza irayisi kwi-prying pan. Ukupheka, ukuvuselela rhoqo, kude kube lula ukukhanya kweerayisi. Siyityhalazela iwayini kwipani yokucoca kwaye uxube. Siphuphuma iwayini ngokuphantse ngokupheleleyo. Xa iwayini ikhuphuka ngokupheleleyo - siqala ukuzisa kwiincinci ezincinci kwi-mthini ngokuya kumgaqo: siphula umhluzi - silinda de ide ikhuphuke - siyityhala isabelo esitsha. Ilayisi kufuneka ihlanjwe ngomhluzi, kwaye ingabiliswa kuyo, ukuze ungeze iincinci ezincinane zomhluzi ngamnye. Okwangoku, iibhethe eziphekiweyo zihlanganiswe ne-blender. Yongeza i-puree kwi-risotto, xuba. Hlanganisa i-Parmesan encinci, xuba, ususe ekutshiseni kwaye uvumele ukuba ibhawule phantsi kwesiqhekeza malunga nemizuzu engama-5. Ngaphambi kokukhonza, ufafaze ngeparmesan negorgonzola. Bon appetit!
IiNkonzo: 6