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A comprehensive guide to making a classic, creamy mushroom risotto. This dish relies on the high starch content of Arborio rice and the technique of gradually adding warm stock to create a rich, velvety texture.
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Heat chicken stock and keep it at a simmer. → Sauté alliums and mushrooms with butter and herbs. → Toast the Arborio rice and deglaze with white wine. → Gradually add warm stock while stirring constantly until rice is al dente. → Stir in Parmesan cheese and garnish with fresh herbs.
Heat chicken stock and keep it at a simmer. → Sauté alliums and mushrooms with butter and herbs. → Toast the Arborio rice and deglaze with white wine. → Gradually add warm stock while stirring constantly until rice is al dente. → Stir in Parmesan cheese and garnish with fresh herbs.
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Arborio rice is essential for its high starch content, which creates the classic creamy texture.
Never add cold stock to the rice; it must be warm to ensure the rice cooks evenly and releases starch.
Use a tall pot as the rice will double in size during the cooking process.
Stirring is crucial as it helps the rice release its starch into the liquid.
Patience is a virtue—adding stock too quickly will result in unevenly cooked rice or a soupy mess.
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