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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.
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.
Bring 4-6 cups of chicken stock to a boil over high heat, then reduce to a simmer and keep it warm nearby.
Place a tall pot over medium heat and add olive oil. Sauté the diced shallots until they become translucent.
Add the sliced mushrooms and a knob of butter to the pot. Cook until the mushrooms are soft and tender.
Stir in the minced garlic, chopped thyme, salt, and pepper for an extra boost of flavor.
Add 1 cup of Arborio rice and stir constantly for 1-2 minutes to toast the grains and coat them in the mushroom mixture.
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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