ID: 9b100fa3...
A simple and creamy Parmesan Risotto that highlights the importance of starch and stirring. This recipe turns basic ingredients like short-grain rice and chicken stock into a luxurious, velvety dish that is much easier to master than it looks.
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Sauté shallots and garlic on low heat until soft. → Add rice and toast for 1 minute before deglazing with wine. → Add stock and stir frequently to release starch until rice is tender. → Finish by stirring in butter and Parmesan cheese off the heat.
Sauté shallots and garlic on low heat until soft. → Add rice and toast for 1 minute before deglazing with wine. → Add stock and stir frequently to release starch until rice is tender. → Finish by stirring in butter and Parmesan cheese off the heat.
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Mince the onions or shallots to the same size as the rice kernels so they blend invisibly into the final dish.
Always use short-grain rice (like Arborio or Carnaroli) because it has more starch than long-grain varieties, which creates the signature creaminess.
Don't rinse the rice beforehand, as you want to keep all the surface starch for the sauce.
Vigorous stirring or tossing at the very end is the secret to achieving the 'wave' texture and a perfectly emulsified sauce.
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