牛肝菌義飯porcini risotto


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一起跟著做! 鼓勵作者

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
香米rice
2杯cups
牛肝菌porcini
隨意
雞精chicken cube
1塊pc
水water
4杯cups
洋蔥onion
1/4個pc
白葡萄酒white wine
1杯cup
牛油butter
1/2湯匙
巴馬臣芝士parmesan
1/3杯cup
  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    炒片刻,至散發出沁人的香氣; Keep frying till you smell the fragrance of porcini.
  • 7
    加入金象香米; Add in rice.
  • 8
    炒數分鐘,鎖住米的外層; Fry several mins till the rice looks bit transparent.
  • 9
    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.
  • 10
    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.
  • 11
    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.
  • 12
    待水份開始減少加入牛油攪拌; Add butter when water is below rice level.
  • 13
    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).
  • 14
    充分拌勻; Mix well.
  • 15
    上桌咯! Buon appetito!
  • 16
    除了酒,飯後再來杯咖啡也不錯啊! Enjoy a cup of coffee after meal.
2017/07/02 發表 372 瀏覽
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