Porcini Risotto 牛肝菌意大利飯
Classic Italian risotto with porcini mushrooms, tender, creamy yet al dente. You can easily make at home and impress your guests.
When I lived in Italy, I always bought those instant risotto pack to cook. Well, back then I was not so into cooking, so anything quick, simple and yummy would suit me. Of course, my Italian friends hate those instant food, especially instant Italian food….ma mamia!!!!
Few years later, I am very confident of my homemade risotto! Mr P always say my risotto is so much better than many restaurants. To cook risotto is not difficult at all, but need tons of patience. Once you get to know them, it go all the way. Only simple porcini can make your risotto like serve in fancy restuarants or better!
So, try to cook it and you will know!
這個經典百吃不厭的意大利飯risotto，在意大利餐廳經常會吃到，可用自己喜歡的磨菇。我便用了味道濃郁的牛肝菌，將整個飯口感提升。
煮risotto的秘訣是耐性，慢慢不停將米及雞湯拌勻。高貴的磨菇意大利飯在家也輕鬆做到！
Soak the porcini mushrooms in hot water for 30 minutes, then drain it and chop it into small pieces. keep the soaking water for later.
先用熱水浸牛肝菌30分鐘，將牛肝菌切小塊，留浸牛肝菌的水備用。
Heat the butter or olive oil in hot pan, then cook the garlic and porcini mushrooms for about 8 minutes. Season with some salt and pepper and add some parsley to mix well. Set aside.
熱鑊後下油，先炒蒜蓉及磨菇約8分鐘至軟身，下鹽及胡椒粉調味，盛起備用。
Add bit more oil, cook the onions for few minutes until soften. Then add the rice to cook for a minute, pour the white wine and cook until the wine evaporates.
Then add one ladle of chicken or vegetable stock and the soaking porini water and cook on medium low heat. Keep on simmer and stir often, cook until all the liquid absorded, then add a ladle of stock.
再下少許油，然後下洋蔥炒至軟身，再下米炒一分鐘。然後下白酒（如不用白油，可下雞湯代替）當酒蒸發後，加一湯勺雞湯，用中小火煮，不停攪拌。每當水份差不多全被吸收，又加一湯勺雞湯再煮，不斷重覆此步驟。
After about 16-18 minutes, the rice should be tender and creamy. Then add the porcini mushrooms for a minute. Then remove from heat, add butter and parmesan cheese to mix well. Put the lid on for 2 minutes, sprinkle with parsley and serve.
煮約16至18分鐘，如飯太硬，可多加點水，煮至軟身。加入磨菇，再煮一分鐘，關火。加牛油及20克Parmesan芝士拌勻，蓋上鍋蓋靜置兩分鐘，然後灑上巴西里即成！
- 150 gram aborio rice
- 30 gram porcini mushrooms
- 1/2 onion, finely chopped
- 1 teaspoon garlic, minced
- 150 ml white wine
- 800 ml chicken or vegetable stock
- 25 gram butter
- Parmesan cheese
- Parsley, chopped
- 材料：
- 白米 -150克
- 牛肝菌 -30克
- 洋蔥 -1/2個
- 蒜蓉 -1茶匙
- 白酒 -150毫升
- 雞湯 -800毫升
- Parmesan芝士 -適量
- 巴西里 -適量
- Soak the porcini mushrooms in hot water for 30 minutes, then drain it and chop it into small pieces. keep the soaking water for later.
- Heat the butter or olive oil in hot pan, then cook the garlic and porcini mushrooms for about 8 minutes. Season with some salt and pepper and add some parsley to mix well. Set aside.
- Add bit more oil, cook the onions for few minutes until soften. Then add the rice to cook for a minute, pour the white wine and cook until the wine evaporates.
- Then add one ladle of chicken or vegetable stock and cook on medium low heat. Keep on simmer and stir often, cook until all the liquid absorded, then add a ladle of stock.
- After about 16 -18 minutes, the rice should be tender and creamy.
- Then add the porcini mushrooms for a minute. Then remove from heat, add butter and parmesan cheese to mix well.
- Put the lid on for 2 minutes, sprinkle with parsley and serve.
- It the rice is not cook, add some more water.
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