Today my husband and I are completing 2 years of marriage. A date that reminds us of that magical day when we celebrate our union. My wedding party was no mega event. She was attended by the closest friends and our family. It was a more intimate party, but no less beautiful and unforgettable for it.

The religious wedding was at the Catholic church followed by dinner at a restaurant here in Curitiba. We opted for a place that was already beautiful and did not need much decoration. Also, we would like the meals to be served French. That is, the waiter takes the plate to the table and changes during the entree / main / dessert sequence. This made the event more exquisite, but I make it clear to you that despite this, we do not spend horrors on the party. On the contrary, it was an honest value and very well calculated, which resulted in a super well done service in all sectors, both dinner and flowers, ceremonial and photography (produced by the beautiful Meliess).

Going back to the menu, in each item of meals that would be served there were two options that could be chosen on time by each guest. For example, in the main course you could choose between Milanese risotto tenderloin or fish with artichoke risotto. Everything perfect.

To remember this dinner of this special day, I decided to look for the risotto recipes that come with these dishes and share with you. The recipes are from TudoGostoso. Check it out below:

Milanese Risotto [br ">

(For two people)

Source: Shutterstock

INGREDIENTS

• 200 g of arboreal or carnaroli rice (risotto-friendly)
• 1 liter chicken broth 50 ml good quality dry white wine (do not use bad quality wine as you risk spoiling your recipe)
• 1 small onion in very small cubes
• 40 g butter
• 2 tablespoons freshly grated Parmesan cheese
• 1 pinch of turmeric powder

METHOD OF PREPARATION

• Saute onion in 30 g of butter, but do not brown;
• Add the rice and stir until it is transparent;
• Add the wine and stir until it evaporates, it is very fast;
• Put some chicken broth and stir;
• As the broth dries, add more broth, slowly, constantly stirring, until the rice is creamy and cooked, but should be al dente;
• You may not use the full 1 liter of broth, but it is important to slowly add, almost dry and add more;
• When cooked but al dente, add saffron and stir well;
• Turn off the heat, stir in the remaining butter and cheese, stir well until melted;
• Serve next, with freshly grated cheese on top.

Artichoke Risotto

Source: Shutterstock

INGREDIENTS

• 1 pack of carnaroli rice
• 1 can of sour cream
• 2 tbsp mild white wine
• 1 chopped onion
• 2 tbsp butter
• 1 can of canned artichoke (400 g)
• Salt to taste
• A dash of turmeric
• 100 g grated Parmesan cheese

METHOD OF PREPARATION

• Fry the chopped onion in 1 tablespoon butter, sauté and meanwhile in another pan make rice as per package instructions;
• Turn off the onion heat and set aside;
• When the rice is creamy, add the onion and stir well over low heat;
• Gradually add white wine and stir;
• Put the salt gradually and try it;
• Add another spoonful of butter and stir very slowly;
• Put the Parmesan cheese;
• Put the chopped artichokes;
• Finally add the cream and always stirring slowly;
• Turn off the heat and serve immediately.

* Vegetable broth - the original recipe does not mention the broth, but I think it is important to gradually add to better cook the rice and make the risotto very creamy and moist.