牛肝菌義飯porcini risotto
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
時間
食材
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2杯cups
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隨意
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1塊pc
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4杯cups
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1/4個pc
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1杯cup
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1/2湯匙
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1/3杯cup
步驟
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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.
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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.
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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.
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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.
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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.
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炒片刻，至散發出沁人的香氣； Keep frying till you smell the fragrance of porcini.
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加入金象香米； Add in rice.
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炒數分鐘，鎖住米的外層； Fry several mins till the rice looks bit transparent.
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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.
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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.
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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.
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待水份開始減少加入牛油攪拌； Add butter when water is below rice level.
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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).
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充分拌勻； Mix well.
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上桌咯！ Buon appetito!
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除了酒，飯後再來杯咖啡也不錯啊！ Enjoy a cup of coffee after meal.
