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Master the art of Italian risotto with Gennaro Contaldo. This guide starts with the essential 'Risotto Bianco' base and demonstrates how to transform it into three distinct, flavorful variations: earthy Mushroom, sweet Pumpkin with chili, and vibrant Asparagus with peas and mint.
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【Bianco】Sauté onion/celery in butter, toast rice, add wine, then add stock gradually while stirring. → 【Mushroom】Incorporate fresh/soaked dried mushrooms and thyme into the Bianco process; use mushroom water. → 【Pumpkin】Add diced pumpkin, rosemary, and chili to the rice; cook until pumpkin is tender and creamy. → 【Asparagus】Add peas, sliced asparagus stalks, and courgette to the rice; finish with tips and fresh mint.
【Bianco】Sauté onion/celery in butter, toast rice, add wine, then add stock gradually while stirring. → 【Mushroom】Incorporate fresh/soaked dried mushrooms and thyme into the Bianco process; use mushroom water. → 【Pumpkin】Add diced pumpkin, rosemary, and chili to the rice; cook until pumpkin is tender and creamy. → 【Asparagus】Add peas, sliced asparagus stalks, and courgette to the rice; finish with tips and fresh mint.
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Risotto Bianco is the essential base; mastering it allows you to create endless variations.
Always use hot stock to maintain the cooking temperature of the rice.
Stirring is crucial as it releases the starch from the rice, creating the signature creamy texture.
The 'mantecatura' (finishing with butter and cheese off the heat) and resting for 3 minutes are vital for the perfect consistency.
For the mushroom version, straining the soaking water ensures no grit enters the dish.
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