精心烹饪

报名|登录

精心烹饪

服务：两个作为主课程。

这款野生蘑菇烩饭通过干燥和新鲜蘑菇的结合使其深厚的风味。在食用前，一点毛毛雨的白松露油很美味。要获得非常浓烈的蘑菇味，请使用蘑菇酒代替鸡汤：慢火煮2盎司。将猪在5杯水中干燥5分钟；静置30分钟的热量和拉力，预订蘑菇。

原料

准备

热鸡汤和str保留ained porcini soaking liquid; lower the heat to a simmer. In a medium, heavy-gauge saucepan over medium-high heat, melt 2 Tbs. of the butter. Stir in the rice, toasting just until it starts to sizzle and pop, about 1 minute. It should not color. Stir the porcini and the fresh mushrooms into the rice. Stir in the wine.
几乎所有液体都消失了，大约2分钟后，仅加入足够的热汤来覆盖米饭。降低热量以保持剧烈的小火;偶尔搅拌。当肉汤几乎消失时，加入足够的覆盖米饭，以及少许盐。每3或4分钟检查一次意大利调味饭，偶尔会搅拌，以确保它不会粘在锅底上，并在液体几乎消失时添加足够的肉汤来覆盖米饭。
Continue this way until the rice is just al dente, about 20 minutes total cooking time. Bite into a grain; you should see a white pin-dot in the center. Take the risotto off the heat. Add the remaining 2 Tbs. butter; stir vigorously for a few seconds. Add the parsley, cheese, and more salt, if needed. The risotto should be moist and creamy, not runny. Stir in more broth to loosen the risotto, if you like. Serve immediately.

(7 ratings) 阅读评论

打印

保存 Add to List

打印

SoCo18|2017年7月8日

Love this recipe!! I've made it 5 or 6 times now and it's always fantastic. Gordon Ramsey makes risotto look so hard but this recipe makes it a lot less intimidating as long as you give it TLC and attention. I serve it with pork tenderloin, white wine, and a baguette. Always a hit with the friends and family.
艾里森法|10/02/2011

这太好了。加入一杯白葡萄酒和一些硬皮面包，我去世了，去了天堂。
MLBACH|05/24/2011

非常蘑菇，好！我用羊肚菌和portabellas做新鲜的蘑菇，羊肚菌不堪重负。最后，我添加了更多的奶酪，我认为这有助于更好地平衡口味。我会再做一次，但我不会打扰摩尔雷尔。
凯特琳|04/17/2010

绝对将浸泡液与/代替鸡汤，以使其更加强烈。爱这里的所有蘑菇 - 奇妙的泥土和接地。只需要蘑菇浸泡液就会给出的强度。会再做一次！