載入中...
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.
영상 로딩 대기 중...
AI 생성 레시피입니다. 저작권은 원작자에게 있습니다. 구독하여 응원해 주세요!
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.
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.
Pour 4 cups of chicken stock into a medium pot. Bring it to a boil over medium-high heat, then reduce to low to keep it hot throughout the cooking process.
Prepare the vegetables: thinly slice 10 ounces of shiitake mushrooms and finely chop 2 medium shallots.
In a Dutch oven or large heavy-bottomed pot, melt 2 tbsp of butter with 2 tbsp of olive oil over medium heat.
Add the chopped shallots to the pot. Sauté, stirring frequently, for about 2 minutes until they are tender and translucent but not browned.
Add the sliced mushrooms. Cook, stirring occasionally, for 5 to 7 minutes until the mushrooms have softened and developed a nice color.
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.
대화에 참여하고 XP를 획득하려면 로그인해 주세요!
댓글 로딩 중...