Seafood Risotto (Italian Risotto)

Risotto (risotto), also known as "risotto" or "risotto", is a classic Italian cuisine in which the rice is cooked in a creamy rich texture with a soup stock. The Italian word "Riso" means rice, and "Risotto" It means risotto. Italian rice originated in the 15th century and was first spread from Asia to the Middle East and the Arab region, and then extended to take root in northern Italy. Rich in northern Italy, it is short and small, and the rice is more water-absorbing than round, so it is most suitable for cooking risotto. So risotto is also a must-order dish in the northern regions such as Milan. If it is in the south, it is mostly pasta. Can I make an authentic risotto at home? Of course, just follow the recipe below! !

Risotto (risotto), also known as "risotto" or "risotto", is a classic Italian cuisine in which the rice is cooked in a creamy rich texture with a soup stock. The Italian word "Riso" means rice, and "Risotto" It means risotto. Italian rice originated in the 15th century and was first spread from Asia to the Middle East and the Arab region, and then extended to take root in northern Italy. Rich in northern Italy, it is short and small, and the rice is more water-absorbing than round, so it is most suitable for cooking risotto. So risotto is also a must-order dish in the northern regions such as Milan. If it is in the south, it is mostly pasta. Can I make an authentic risotto at home? Of course, just follow the recipe below! !

Material

Fresh abalone 2-4 only
Pasta sauce 50g
Rice (preferably Risotto special rice) 200g
Grass Shrimp or Kiwi Shrimp 2-4 only
Snail (or green mouth) 2-4 only
Shiitake mushrooms (or boletus) 2 flowers
chicken a small piece
Lobster broth (or canned lobster soup) 1 large bowl
Whipped cream or milk 100g
Garlic, shallot The right amount
Salt, oil a little
Wine (yellow or white wine) a little

Preparation: Shrimp and abalone cut into small pieces, shiitake mushroom slices, chicken cut into small pieces, garlic and shallots

Seafood Risotto (Italian Risotto) Step 1

The broth is heated in water (the temperature needs to be maintained when stewing), if it is canned lobster, add 1: 2 and heat it with water

Seafood Risotto (Italian Risotto) Step 2

Heat the pan, add a spoonful of oil, stir-fry scallions, minced garlic (half cut before), then add shrimp, abalone, chicken nuggets, a spoonful of wine, a small spoonful of salt, stir fry and serve.

Seafood Risotto (Italian Risotto) Step 3

Heat the pan again, add a spoonful of oil, saute the remaining half of shallot and minced garlic. Pour the rice directly into the pan, stir-fry and stir-fry again (during this period, it has been a fire, causing the surface of the rice to heat up slightly and crack slightly, and you can suck up the soup in a while)

Seafood Risotto (Italian Risotto) Step 4

After frying for about 3 minutes, the rice crust began to become transparent. Add broth at this time, the soup must be warm! When a spoonful of soup goes down, the rice will quickly absorb the soup, and it will be exhausted in a little while. So you need to stir to avoid sticking to the bottom of the pot. When almost dry, add a second spoon. . . Repeat the above steps (adding soup, stirring), you will find that the rice grains gradually become full …

Seafood Risotto (Italian Risotto) Step 5

After about 5 minutes (need a little patience ~), you can put mushrooms! 6. Next add the pasta sauce and milk ~ When you add water, you will find that the soup becomes a very creamy milk orange, but if you use a spoon to dig a few rice to eat, you will find that it is still very raw in the middle! Continue to stew patiently (don't forget to stir!)

Seafood Risotto (Italian Risotto) Step 6

Although it has been cooked for so long, the soup should still be light! Next, add some salt (about 3 teaspoons if it is prepared with tasteless lobster broth), then add the previously fried seafood and chicken and cook together

Seafood Risotto (Italian Risotto) Step 7

It should have been cooked for about 20 minutes from the beginning to now. At this time, take a little rice to taste, it should be cooked, and has absorbed the full seafood flavor! At this time, the pot can finally be released. 锵锵 锵! Is it very fulfilling? The rice is full of seafood essence, strong Italian flavor, and delicious ~~~

Seafood Risotto (Italian Risotto) Step 8

Leave a Reply

Your email address will not be published. Required fields are marked *