四步搞定帕马森意大利烩饭 parmesan risotto

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众多经典意大利菜,比如玛格丽特比萨,其实都只需要精简食材。 意大利烩饭的米粒通过炖煮变得饱满粘稠,完美吸收了高汤和食材的鲜味,很难做得不好吃!这次分享用料省、做法易,主要用帕马森干酪调味的意式烩饭,芝香浓郁,醇厚而圆润的口感,让人感到温暖满足! 两人份材料

用料

四步搞定帕马森意大利烩饭 parmesan risotto的做法步骤

步骤 1

不粘锅烧热适量油,加入蒜末和洋葱末,中火翻炒两三分钟,至洋葱呈半透明。加入Arborio米,翻炒一两分钟。 Heat about 1 tsp oil in a pan, add minced garlic, finely chopped onion, saute over medium heat until onion is translucent, about 2-3 minutes. Add Arborio rice, saute for 1-2 minutes.

步骤 2

转中小火,分次倒入高汤并搅动,每次约1/4量杯,米粒吸收汤汁再加下一波,直到米粒变得饱满而粘稠(但不烂),大约需要20-30分钟 超级懒人法:直接倒入全部高汤,中小火炖20-30分钟,时不时搅动,直到汤汁被完全吸收,米粒饱满粘稠,或者煮到你自己喜欢的口感! Switch to medium-low heat. Add broth, 1/4 cup at a time, stirring constantly until broth is fully absorbed. Repeat until you've used all the stock and rice is tender. This take about 20-30 minutes. If you are feeling lazy: pour in all the stock, simmer 20-30 minutes, stirring occasionally, until rice is tender and stock is absorbed.

步骤 3

转小火,倒入现磨帕马森干酪拌匀 Switch to low heat, stir in freshly grated Parmesan cheese

步骤 4

加入黄油,盐和胡椒粉调味,拌匀关火,趁热吃! Add butter, season with salt and pepper. Remove from heat, serve immediately.

步骤 5

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菜谱创建时间:2021-04-03 22:31:10
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