Italian

Have you ever thought asparagus could be used to make risotto? To my surprise, "asparagus risotto" is a traditional first course in Italy. The green asparagus mixed with white rice, the color attracts me already. How about the flavor? I had the experience that I cooked this dish for continued three days.

I enjoy Filet Mignon a lot. It is very slim and so soft, which is the best part of a cow. People usually like this dish to be cooked in rare level, since the meat tastes hard if we cook it well done.

Many Italian chefs have described porcini as representing "the wild mushroom par excellence", and hailed porcini as the most rewarding of all fungi in the kitchen. This mushroom is low in fat, with digestible carbohydrate, and high in protein, vitamins and minerals. In Italy, it is used well in both pasta and risotto.

Porcini mushrooms (Boletus edulis 美味牛肝菌) were already appreciated as a delicacy by the ancient Romans. In this traditional fall time dish they play the star role imparting a delicious hearty aroma to the risotto.

My mother usually stir-fries sliced zucchini(西葫芦) with eggs, which is a typical Chinese cooking way. we love it. After trying this Italian recipe, we say we love it as well.