Risotto 義大利燉飯                2-3人份

 -須25-30 分鐘準備—持續攪拌 -takes 25-30 minutes to prepare—stir continuosly 

I T 油或牛  油  / I T oil or butter

1粒 白洋蔥丁 ,/  1  white onion,

(或3粒紅蔥頭      or 3 shallots, small diced )   

2 塊 雞精/ 2 cubes McCormick’s Chicken stock

2 公升 滾水/   2 ltrs boiling water

1  杯 Arborio米/1 cup Arborio rice

2 T白酒 (自草菇選)/   2 T dry white wine (optional)

蘑菇,酒杯蘑菇,蠔姑 shiitake等 (自選) /Mushrooms, any

 flavourful variety, oyster,shiitake (optional) chanterelle,

磨碎parmesan cheese(自選)/Grated parmesan cheese (optional)

洋芫荽末或細香蔥末 (自選)/Chopped parsley or chives (optional)   

鹽 & 胡椒  / Salt and pepper

雞精塊+滾水成高湯





雞精塊





炒洋蔥 炒米






持續攪拌 持續加高湯




煮到9分熟時 這時加入你要的口味 如海鮮燉飯+干貝+蝦
或磨菇燉飯 翻紅花燉飯等等 最後加入起士 起鍋

這時飯仍要是濕潤而彈牙的

Method: (how to make it)

1.    Over high heat, sweat onion in fat, add garlic, add Arborio rice

熱鍋入油炒香洋蔥,加入大蒜,加入Arborio米

2.    Deglaze with  1oz wine, cook until wine is evaporated

加入酒, 烹煮直到酒蒸發

3.    Add hot chicken stock, keeping a good amount of fluid in pan

雞精加入熱水裡溶化 適量加入高湯在米鍋裡

4.    Continue to stir, cook until grain is tender with a little bite

持續攪拌,持續加湯烹煮,直到變軟但仍彈牙

5.     Add other finishing ingredients if desired, cheese, herbs, lemon juice, parsley, etc...

若喜歡,加入其他成品,如起司,香草,檸檬汁,洋芫荽,…等等

6.    Serve and eat hot

端出,稱熱享用