カボチャと甘栗と銀杏のリゾット

イタリアン精進レシピ by イル・ギオットーネ 笹島シェフのレシピより〜💜💛カボチャリゾット💛美味しいー😆✨

と、冷蔵庫に眠っていたライスペーパーを使って蒸し野菜生春巻きを。
眠っていた高野豆腐を甘辛く煮て、それも入れて。

What a great vegetarian dish,I love that you use Japanese ingredients in a risotto,ginkgo nut is so delicious,I must try this one!

To: rikk
Thank you for your comments✨
I'm so happy❤
This risotto is autum & winter version :) I like gingko nuts too. It's so delicious! and...chestnuts and pumpkin is more like❤ Women love it😆
Please try to make this😆

I will!I couldn't get a table at 笹島's place last time I was in Kyoto,at least I could try his recipe,thanks for posting this great idea！

To: rikk
I recommend this recipe book😊
All menu are easy and simple!
I have visited his restaurant "kurukku Yoyogi" in Tokyo. It was very Delicious!
I think that you can easily make a reservetion than the one in Kyoto.👍

Ok just checked this,code kurkku cafe,very good to know about this,I will definitely try next time,thank you so much!

To: rikk
😊😊✨

美味しそぅ♪ 秋の雰囲気ですなぁ♡
栗と銀杏を使っておうちで本格イタリアンなんてしゅてき~♡

To: marikoszk
ありがじゅう🐒✨
イタリアンはお手軽で作れるメニューが多いから、つい作っちゃう〜