牛肝菌義飯porcini risotto

gin-gin
62 食譜 107 粉絲

描述

說牛肝菌這珍饈是全世界美食家的大眾情人,一點兒都不假,也是我對它情有獨鍾的原因。
A traditional classic normally made with arborio can be replaced by the rice we use daily. By following the authentic Italian way, you can also make it nicely.

份量

3 人份

時間

60 分鐘

食材

步驟

  • 準備好哪個超市都不缺的金象香米,不用洗;
Prepare the very common Thai rice we daily consume, without washing.

    準備好哪個超市都不缺的金象香米,不用洗; Prepare the very common Thai rice we daily consume, without washing.

  • 要選擇優質的幹片,其味道才濃郁。用一杯水泡軟,切小件備用;
Soak porcini for a while, cut into fine pieces, keep its water.

    要選擇優質的幹片,其味道才濃郁。用一杯水泡軟,切小件備用; Soak porcini for a while, cut into fine pieces, keep its water.

  • 雞精加水(三杯水和一杯泡過菌的水)煮透,一直以小火溫熱;
Add 1 stock cube into the water (3 cups of water and 1 cup for soaking porcini) and boil, on low heat, continuously.

    雞精加水(三杯水和一杯泡過菌的水)煮透,一直以小火溫熱; Add 1 stock cube into the water (3 cups of water and 1 cup for soaking porcini) and boil, on low heat, continuously.

  • 不粘鍋下橄欖油,中火爆香切碎的洋蔥粒;
Pour some olive oil into the non-stick pan, sautee finely chopped onion.

    不粘鍋下橄欖油,中火爆香切碎的洋蔥粒; Pour some olive oil into the non-stick pan, sautee finely chopped onion.

  • 洋蔥粒呈金黃色後加入切好的牛肝菌;
Add porcini pieces when onion is soft and brown.

    洋蔥粒呈金黃色後加入切好的牛肝菌; Add porcini pieces when onion is soft and brown.

  • 炒片刻,至散發出沁人的香氣;
Keep frying till you smell the fragrance of porcini.

    炒片刻,至散發出沁人的香氣; Keep frying till you smell the fragrance of porcini.

  • 加入金象香米;
Add in rice.

    加入金象香米; Add in rice.

  • 炒數分鐘,鎖住米的外層;
Fry several mins till the rice looks bit transparent.

    炒數分鐘,鎖住米的外層; Fry several mins till the rice looks bit transparent.

  • 加入一杯優質白葡萄酒,繼續炒片刻;
Pour a cup of good quality white wine, stir a bit.

    加入一杯優質白葡萄酒,繼續炒片刻; Pour a cup of good quality white wine, stir a bit.

  • 加入1/3雞湯,攪拌,開蓋煮至沒有水份;加入剩下1/2雞湯,繼續之前的動作;
Add 1/3 the stock, stir, boil without lid; add the remaining half stock, repeat the previous action.

    加入1/3雞湯,攪拌,開蓋煮至沒有水份;加入剩下1/2雞湯,繼續之前的動作; Add 1/3 the stock, stir, boil without lid; add the remaining half stock, repeat the previous action.

  • 第三次雞湯加進去之後就要開始留意進度;
After all stock is added, keep standing in front of the pan, all stock will be absorbed very soon.

    第三次雞湯加進去之後就要開始留意進度; After all stock is added, keep standing in front of the pan, all stock will be absorbed very soon.

  • 待水份開始減少加入牛油攪拌;
Add butter when water is below rice level.

    待水份開始減少加入牛油攪拌; Add butter when water is below rice level.

  • 水份再減少時加入巴馬臣芝士(多寡隨意);
Add grated parmasan cheese (as much as you like).

    水份再減少時加入巴馬臣芝士(多寡隨意); Add grated parmasan cheese (as much as you like).

  • 充分拌勻;
Mix well.

    充分拌勻; Mix well.

  • 上桌咯!
Buon appetito!

    上桌咯! Buon appetito!

  • 除了酒,飯後再來杯咖啡也不錯啊!
Enjoy a cup of coffee after meal.

    除了酒,飯後再來杯咖啡也不錯啊! Enjoy a cup of coffee after meal.

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gin-gin 62 食譜 107 粉絲

*《英式下午茶糕點製作班》導師* 編寫食譜的初衷是給我墨爾本阿姨參考的,後來發現傭人因此非常興奮,於是繼續,也可讓她的朋友們享受這份幸福感。The very 1st reason for writing such is to share recipes with my aunt in Melbourne, but later on I found my helper loves it too!

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