Preparation of the Parmesan Risotto:
1. In a saucepan over medium heat pouring oil and leave
2. There braise the garlic and onion with a little salt, until translucent
3. Add the rice and cook for a few minutes to take a pearly color
4. Add the herb sprigs and add a little vegetable broth (it should be warm)
5. Go add a little more broth as the rice required
6. When rice is almost ready, add the mushrooms filleted and sliced ham
7. Also add the cream and cook another few minutes until the rice is cooked (al dente)
8. This will remove the sprigs of herbs, and incorporate the butter.
9. Mix until butter is melted and remove from the heat
10. Season to taste and add Parmesan cheese
11. Let stand a few minutes and serve our Parmesan Risotto

Procedure for preparing the Roman Pizza:
1. Carefully clean the mushrooms and cut them into slices not too coarse
2. Cut the ham into small cubes and olives into slices
3. Then stretch the dough with the help of a rolling pin
4. We’ll have the tomato sauce over the dough, trying to make it an even coat over entire surface
5. We will also a layer of mozzarella cheese, and top with mushrooms, ham and olives
6. Sprinkle with oregano, and carry an oven at 180 º for 10 minutes.
7. Soon, we will list our Roman pizza

Preparation of the scallops to the Italian:
1. In a skillet with a little oil, cook the garlic over low heat
2. In a saucepan, add the flour and salt and pepper
3. Flour and brown the scallops on both sides in the same pan where are the garlic
4. Once removed and book gilder
5. Add the wine and wait until the alcohol evaporates. Then add the broth
6. With the help of a wooden spoon stuck bits off the bottom pan d
7. Incorporate the basil leaves and boil for about 3 minutes
8. Place the scallops back into the pan and finish cooking in oven until thickened cooking background
9. Serve the scallops to the steaming hot Italian

Teriyaki Sauce Preparation:
* We mix all liquids in a pan and take to a simmer
* Add sugar stirring until completely dissolved
* We’ll reduce sauce until slightly thick texture

The proportion of the ingredients to make the Teriyaki sauce can vary according to the dish.

Oriental rice Preparation:

1. Heat a wok or very good iron skillet with oil and moisten
2. Add the green beans and sliced carrots and cook for 3 minutes
3. Add the leeks, zucchinis and cut red pepper, and cook for 5 minutes and season
4. Finally add the bean sprouts and akusay, always keeping the heat to high
5. Cook for about 3 minutes more and add a little soy sauce and broth
6. Finally incorporate the cooked rice
7. Sauté some more minutes and serve our oriental rice

Ingredients:
12 new onions
1 lettuce
5 artichokes tender
300 grams of peas
Oil
3 medium potatoes cut into chunks
Butter
1 pinch of sugar
Salt and pepper to taste

Procedure:
Peel and wash vegetables, put the onion and cut into fine julienne lettuce in boiling oil and butter for 3 minutes then put two cups of water and add peas, quartered artichokes and new potato.
Once this all in a pan, season, added a pinch of sugar and let cook for 40 minutes.
I served in bowls if you want podes put grated cheese on top.

A quick recipe, easy and inexpensive to enjoy both hot or cold:

Ingredients:
1 cup rice
1 small onion
2 cloves garlic
2 tablespoons oil
1 green pepper
2 tablespoons lemon juice
2 glasses of water
Laurel, salt and parsley to taste

Procedure:
Sink the onion and bell pepper and garlic and reahogalos in a pan with oil. Add the rice and let you reahogar few minutes while adding a little water.

When it begins to boil put the bay leaves and salt to taste. Cover with a lid and simmer about 25 minutes, remove it from the heat and let it warm for about 10 to 15 minutes, add the lemon juice, parsley and label.
Only subtraction you enjoy it with anyone.

Ingredients:
· 250 g minced beef
· 250 g minced pork
· 18 plates of cannelloni
· 1 / 2 onion
· 1 / 2 cup milk
· 1 clove garlic
· 1 tablespoon flour
· 2 tablespoons oil
· Tomato sauce
· Bechamel sauce
· Grated cheese
· Basil
· Oregano
· Butter
· Salt

Preparation:
First we boiled the plates of cannelloni in salty water. Once tender, the retired and put them on a dish towel. In a skillet heat the oil we. Meanwhile, finely chop the garlic and onion and sauté in the skillet. When making color add the beef and pork. Season with salt and let it go by, stirring to be better off.

When the meat is add the oregano, basil and flour and stir well. Then gradually add a splash of milk as if we bechamel. We left a few minutes and remove from heat. We put to preheat the oven to 200 º C.

Here we take a little meat on each plate of cannelloni and go rolling by putting them in a baking dish greased with butter. Then we take over tomato sauce without covering and then cover completely with bechamel sauce, which should not be too thick, and sprinkle with grated cheese.

Place in the oven to 200 º C and leave until it melts. Serve hot.

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