As in the previous edition of the paper magazine, which is on the way out, we propose different dishes that combine with sparkling drinks
* Photo: David Aguilar Sánchez
THE CIDER.- They are dry, elegant, ideal to enjoy at this time as they are a product that increasingly reaches higher levels of quality and complexity. In the International Hall of Gala Ciders we could discover the great variety of processors from both Asturies and other European countries, whose exhibitors showed that we have a more than interesting range to taste them with different gastronomic proposals, for example:
Risotto with shimeji mushrooms with brut cider: We clarify, just a little, with cold water 200 grams of arborio rice or carnaroli rice. Then we will put in a pot or skillet half chopped onion to fry in extra virgin olive oil. Once golden brown, add 50 grams of butter and rice. Stir a little to brown and add a glass of brut cider. We let the alcohol evaporate and the grains absorb the cider. Then we will slowly pour half a liter of vegetable stock until the rice is al dente. Later we will add a glass of previously sauteed shimeji mushrooms, half a glass of cream and 50 grams of Parmesan cheese. Stir, let cook a little more if we wish and correct salt. The point has to be creamy.
Seven more proposals are included in the magazine LA SIDRA number 192.
