蘑菇意大利饭Mushroom Risotto

  • Prep Time
    15 Mins
  • Cook Time
    30 Mins
  • Type
  • View
    238

Ingredients

材料

Ingredients

    Directions

    米饭充分吸收蘑菇和鸡汤的香味,散发着浓郁的香气。

    Step 1

    烧热深锅放油,先把洋葱碎炒至软身,然后放意大利米炒匀。Heat oil in a deep pot, fry chopped onion until soft, then add risotto rice and stir well.

    Step 2

    倒入白酒煮热后,倒入上汤及菇粉开中火煮热,不时搅拌以免烧焦。Pour in the white wine and bring to a boil, pour in the chicken stock and mushroom powder and bring to a boil over medium heat, stirring from time to time to avoid burning.

    Step 3

    大概煮15分钟至饭粒开始变软,放入蘑菇片一起炒5分钟,放盐调味上碟,最后撒上芝士碎可享用。Cook for about 15 minutes until the rice begins to soften. Add the mushroom slices and fry for 5 minutes. Season with salt and serve on plate, sprinkle some grated cheese and enjoy.

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