Risotto with shrimps and white wine

Chicken broth 5 glasses White dry wine ¾ cups Butter 6 tablespoons Garlic paste 2 teaspoons Red pepper flakes ¼ teaspoon Onion 200 g Shrimp 230 g Arborio rice 1.5 cups Chopped parsley 2.5 tablespoons PREPARATION INSTRUCTIONS 1. In a saucepan, mix the broth and 0.25 cups of wine and bring to a boil. Maintain a light boil. 2. Melt 2 tablespoons of butter in a frying pan over medium heat. Add half of garlic and red pepper, then shrimp. Cook for 2 minutes until the shrimp begins to change color. Add the remaining wine and cook for 2 more minutes. Drain the shrimps, keeping the juices. 3. Melt the remaining butter in a deep frying pan over medium heat. Add finely chopped onions and the remaining

Pears in red wine

Remove the peel from the pears, without touching the cuttings. In the lower part, cut a small circle - for the stability of the pear on the bottom of the pan. Boil the wine along with sugar, cloves, vanilla and cinnamon. Put the pears on the bottom, close the lid and hold for 45 minutes, maintaining a gentle boil. From time to time, you need to check the level of the wine and make sure that it covers the pears completely. Put the prepared pears into a dish with a jumper. Remove the cinnamon, cloves and vanilla from the wine in the saucepan. Cool it down. Sprinkle a small amount of powdered sugar. Cover the pears with foil or plastic wrap and put in the refrigerator. Served sour cream separat


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