Mayelana nendlela yokulungisa i- risotto esixoxe kaningi, futhi le recipe izofakazela ibhokisi lemali labathandi be-Italian cuisine. Kulesi sihloko, sizoxoxa ngokuthi singenza kanjani i-risotto nama-mushroom - amakhowe angabizi kakhulu emakethe yanamuhla.
Iresiphi ye-risotto ngamakhowe
Izithako:
- ama-champignon - 350 g;
- amakhowe amhlophe (omiswe) - 1 tbsp. isipuni;
- amafutha omnqumo - 2 tbsp. izinkezo;
- anyanisi - 1 pc.;
- i-garlic - ama-clove amabili;
- irayisi ye-risotto (i-arborio) - 350 g;
- Umhluzi wemifino - 1.2 amalitha;
- iwayini elimhlophe elimhlophe - 150 ml;
- i-parsley entsha;
- ibhotela - 1 tbsp. isipuni;
- usawoti, pepper - ukunambitha;
- i-grants Parmesan.
Ukulungiselela
Amakhowe amhlophe amisiwe agcwalise ngamanzi ashisayo futhi ashiye ukuvuvukala imizuzu engu-10-15. Sithumba amakhowe avuvukile kusuka kumswakama obuningi. I-garlic no-anyanisi bagaya. Ephakeni, vutha amafutha omnqumo bese udosa imifino ehlutshiwe kuso. Uma u-anyanisi ecacile, engeza amakhowe aqoshiwe namakhadi. Silungisa isidlo, sishukumisa, kuze kube yilapho ubuso befriji yokuthosa kuphuza umswakama obuningi.
Ukuze u-anyanisi othosiwe, siwela ilayisi elilele, bese sithelela iwayini bese silinde i-croup ukuze ithole uketshezi. Lapho nje irayisi iba eyomile futhi, ithulule nge-ladle yemhluzi yemifino bese uyixuba. Nalapha, linda kuze kube yilapho umthamo ukhiqiza bese uphinda inqubo kuze kube umhluzi usuqedile. Ngaphambi kokukhonza, gcwalisa i-risotto ngebhotela, ufafaze i-parsley eqoshiwe kanye noshizi we-Parmesan egacekile.
Uma ufuna ukulungiselela i-risotto ngamakhowe endaweni ephezulu, bese ulandela izikhombisi zeresiphi ngenhla, sisebenzisa imodi ethi "Frying" ngesikhathi sokupheka.
I-Risotto ene-mushroom kanye ne-ukhilimu
Izithako:
- amafutha omnqumo - 1 tbsp. isipuni;
- anyanisi - 1 pc.;
- i-garlic - i-clove engu-1;
- i-parsley entsha;
- isilimo esidliwayo esinamagatsha anamanzi - isithombo se-1/2
- usawoti, pepper - ukunambitha;
- amakhowe amasha - 150 g;
- ubisi - 250 ml;
- ukhilimu - 4 tbsp. izinkezo;
- ilayisi - 190 g;
- umhluzi wemifino - 1 l;
- ibhotela - 1 tbsp. isipuni;
- i-grants eParmesan - 80 g.
Ukulungiselela
I-garlic kanye anyanisi eqoshiwe futhi ethosiwe ngamafutha omnqumo. Okulandelayo, sibeka isilimo esidliwayo esidliwayo esinamagatsha anamanzi, engeza imifino, usawoti kanye nopelepele. Fry bonke ndawonye imizuzu embalwa bese wengeza amakhowe. Ngokushesha lapho umswakama obuningi ovela kumakhowe ephuka, ulale irayisi elele futhi ugcwalise ngosu ka ukhilimu nobisi. Irayisi yokupheka, evuselela kuze ubisi ubambeke, bese uqala ukwengeza umhluzi wemifino ezinxenyeni, wengeze ingxenye ngayinye esilandelayo kuphela emva kokudlula kwangaphambili. Isidlo esiphelile esasifakwe ushizi we-Parmesan osikiwe futhi sasebenza nebhotela.
I-Risotto ene-mushroom nemifino
Izithako:
- amafutha omnqumo - 1 tbsp. isipuni;
- ibhotela - 1 tbsp. isipuni;
- anyanisi - 1 pc.;
- ama-champignon - 150 g;
- i-garlic - i-clove engu-1;
- Irayisi le-Arborio - 150 g;
- iwayini elimhlophe elimhlophe - 150 g;
- Utamatisi obomile - izingcezu ezingu-4-5;
- umhluzi wemifino - 500ml;
- i-parsley entsha;
- igajwe "i-Parmesan" - 40 g;
- isipinashi - 100 g.
Ukulungiselela
I-cream kanye namafutha omnqumo ashiswa epanini lokuthosa. Fry anyanisi oqoshiwe cishe amaminithi angu-5, bese ufaka kuwo i-garlic nama-mushroom aqoshiwe. Ngemuva kwemizuzu engu-2-3 silala emakhowe kanye no-anyanisi irayisi, engeza iwayini bese sipheka ndawonye ndawonye imizuzu emithathu
Utamatisi uhlutshiwe futhi uthunyelwa kuzo zonke izithako esitofu. Gcwalisa wonke ama-125 ml umhluzi bese upheka, ugqugquzela kuze kube yilapho uketshezi lugcwele, bese uphinda inqubo kuze kube yilapho yonke umhluzi usuqedile. Ngemaminithi angu-1-2 ngaphambi kokuthi ukudla kulungele, engeza isipinashi oqoshiwe kanye ne-parsley kuso, siphakamisa ilayisi nge-parmesan ushizi osikiwe bese sikhonza etafuleni.
I-Risotto isetshenziswa etafuleni ngokushesha ngemva kokupheka, kushisa. Ngesikhathi esifanayo akufanelekile ukulungiselela isidlo esivelele sase-Italy ukuze sisebenzise esikhathini esizayo, emva kokupholisa irayisi kusuka ekhanda futhi ithenda ibe yi-mass and inedible mass.