Description
I often cook the porridge of millet, sweet as milk, and salted pork rinds or just. Today I want to offer the option of porridge on the motives of the risotto.
Ingredients
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Millet
100 g
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Broth
400 ml
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Butter
2 Tbsp
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Shallots
1 piece
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Parmesan
2 Tbsp
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Dry white wine
30 ml
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Bacon
2 piece
Cooking
1. Finely chop the onion.
2. In skillet, heat half the oil, fry the onions until transparent.
3. Add to the pan millet, pour in the stock. When the broth comes to a boil pour in the wine.
4. Reduce heat and cook millet 12-14 minutes.
5. At the end add the remaining butter and cheese, mix well.
6. Bacon fry in a dry pan. Serve the kasha with a strip of bacon. Bon appetit!
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