INGREDIENT 成分 |
QUANTITY 数量 |
INGREDIENT 成分 |
QUANTITY 数量 |
Carnaroli Rice意大利米 |
200g |
Pepper胡椒 |
6g |
Pumpkin南瓜 |
400g |
Salt盐 |
10g |
Potatoes土豆 |
80g |
|
|
Celery芹菜 |
70g |
|
|
Carrot胡萝卜 |
80g |
|
|
Onion洋葱 |
90g |
|
|
Butter黄油 |
40g |
|
|
Parmesan Cheese帕玛森干酪 |
40g |
|
|
Olive Oil橄榄油 |
30ml |
|
|
Procedure :
过程:
Step 1步骤1:
Put cold water in a large pot with a pinch of salt and prepare vegetable stock with onion, celery, carrot and potato
将冷水和一小撮盐放入锅中,准备蔬菜高汤,包括圆葱、芹菜、胡萝卜和土豆
Step 2步骤2:
Heat the olive oil in another large pot and cook the onion until golden. Add the diced pumpkin and cook until it gets tender.
在另一个大锅里加热橄榄油,把洋葱炒制金黄色。加入南瓜丁,煮制变软。
Step 3步骤3:
Add the rice and mix well for 3 minutes, then pour a little stock and bring to a gentle simmer. Add a little more stock, and continue to simmer gently until the stock is absorbed. Add more stock a little at a time, until the rice is “al dente” (15 minutes ca.).
加入米饭,搅拌3分钟,然后倒入少许高汤,小火慢炖。
加入少许高汤,继续用文火煮制吸收。每次加入一点高汤,直到米饭“有嚼劲”(约15分钟)。
Step 4步骤4:
Stir the butter and the parmesan cheese into the risotto, and season with salt and pepper.
将黄油和帕马臣干酪拌入意大利调味饭中,用盐和胡椒调味。
Step 5步骤5:
Let the risotto rest for 2 minutes and serve hot.
让意大利调味饭静置2分钟,趁热食用。