ID: ac07d75a...
A rich, creamy, and comforting classic Italian dish made with arborio rice, savory mushrooms, and freshly grated parmesan. This elegant meal features a velvety texture achieved through a traditional slow-stirring process that releases the rice's natural starches.
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Simmer chicken stock in a pot to keep it hot. → Sauté shallots and mushrooms in butter and oil until tender. → Toast arborio rice in the pot, then deglaze with white wine. → Slowly add hot stock one ladle at a time, stirring constantly until absorbed. → Finish with parmesan and chives, and serve immediately.
Simmer chicken stock in a pot to keep it hot. → Sauté shallots and mushrooms in butter and oil until tender. → Toast arborio rice in the pot, then deglaze with white wine. → Slowly add hot stock one ladle at a time, stirring constantly until absorbed. → Finish with parmesan and chives, and serve immediately.
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Always keep the stock hot; adding cold stock will shock the rice and prevent it from releasing the starches needed for creaminess.
Constant stirring is key to agitating the rice and creating the signature velvety sauce.
Arborio or Carnaroli rice are essential due to their high starch content; regular long-grain rice will not work for risotto.
Risotto should be served immediately as it will thicken and lose its ideal texture as it cools.
If you don't want to use wine, replace it with an extra cup of stock and a splash of lemon juice for brightness.
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