Recipes: Main Dish

Mushroom Risotto with Ossobuco

Mushrrom_risotto_with_ossobuco_1 Risotto是義大利式的米飯,非常濃稠且香,和我們吃的白米飯或是炒飯完全不一樣。做法不難,但是費時,需要不停的攪拌,不然就會沾鍋。Williams-Sonoma所出的一系列食譜中,就有一本Risotto專書,裡面分為經典的、蔬菜的、海鮮的、肉類的、甜點的、和特殊的六大類,完全不輸給我們對米飯的各式做法喔。至於Ossobuco,我在3/08/05寫過一篇做法,在此不再重複。

Mushroom Risotto

六人份材料:

8 cups﹝約四罐﹞ canned low-salt chicken broth
1/2 oz dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 oz white mushrooms, finely chopped**

2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

做法:

1. 將雞湯倒入一個鍋中加熱,煮沸之前加入porcini mushrooms,直到菇軟化,約五分鐘,轉小火,只要保持雞湯溫熱即可。 

2. 將奶油放入另一個大鍋以中火溶化,倒入洋蔥丁,加一點鹽和胡椒粉,攪拌至軟化,約八分鐘。加入大蒜末及綜合香菇片,略為攪拌。將porcini mushrooms從鍋中撈出,切丁,加入大鍋中攪拌,直到所有的菇類都軟化,香菇汁都蒸發,約五分鐘。 

3. 將義大利米倒入,乾炒幾分鐘,加入白酒,攪拌至酒精蒸發,約二分鐘。倒入一杯熱雞湯,以中火慢慢煮,不停的攪拌,當米飯略乾稠時,再倒入一杯熱雞湯,重複此動作,直到米飯煮熟,約半小時。倒入豆子,攪拌,加入Parmesan cheese,嚐味道再適量加入鹽和胡椒粉。

**我喜歡用由幾種不同菇類shiitake, oyster, Portobello, and white,切片,共四杯的量

食譜取自Food Network's Everyday Italian

http://www.foodnetwork.com/food/show_ei/0,1976,FOOD_9958_PST,00.html

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