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A comprehensive guide to mastering creamy saffron risotto and its best leftover transformation: crispy, cheese-stuffed Arancini. This method emphasizes patience and technique to achieve a luxurious texture.
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Prepare the aromatic base and keep the cooking stock hot at all times. → Toast the rice, deglaze with wine and saffron, then gradually add stock while stirring continuously until creamy. → Finish the risotto with butter and cheese for emulsification. → Chill the leftovers, stuff with mozzarella cubes, and shape into sealed balls. → Bread the balls with flour, egg, and panko, then deep fry at 350°F until golden.
Prepare the aromatic base and keep the cooking stock hot at all times. → Toast the rice, deglaze with wine and saffron, then gradually add stock while stirring continuously until creamy. → Finish the risotto with butter and cheese for emulsification. → Chill the leftovers, stuff with mozzarella cubes, and shape into sealed balls. → Bread the balls with flour, egg, and panko, then deep fry at 350°F until golden.
A comprehensive guide to mastering creamy saffron risotto and its best leftover transformation: crispy, cheese-stuffed Arancini. This method emphasizes patience and technique to achieve a luxurious texture.
【Risotto】Finely dice the shallots and mince the garlic cloves.
【Risotto】Bring the chicken stock to a boil in a saucepan, then turn off the heat and keep it hot on the side.
【Risotto】In a large saucepan, heat olive oil over medium heat. Sauté the shallots and garlic with a pinch of salt for 3-4 minutes until softened.
【Risotto】Add the Arborio rice to the pan and toast for about 30 seconds while stirring constantly.
【Risotto】Pour in the white wine and add the crushed saffron. Simmer until the wine is 90% evaporated.
Always use hot stock to prevent the temperature of the rice from dropping during the cooking process.
Constant stirring is essential to release the starch from the rice, which creates the signature creamy texture.
For the arancini, ensure the mozzarella is completely enclosed by the rice so it doesn't leak during frying.
Don't over-reduce the risotto before finishing; it should be 'soupy' enough to move but thick like custard.
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