How to make Italian cream risotto, please ask how to make cream risotto in Italian cuisine.

Ingredients: Servings: 2 servings.

1 2 cups of rice, 250 ml of Shi Yunsheng chicken soup, 250 ml of water, 2 tablespoons of small onion and minced white onion, appropriate amount of butter, 3 teaspoons lemon juice, 1 tablespoon of olive oil, appropriate amount of Parmesan cheese, appropriate amount of salt, appropriate amount of fresh herbs such as parsley, thyme and basil. [

Operation: 1. Choose a deep pot with a medium and low heat.

2. Pour in the olive oil and a little butter.

3. After the butter is melted, put down the onion and stir-fry until fragrant (I personally like to fry it a little burnt).

4. At this time, add the rice and stir-fry until the rice grains are completely wrapped in the oil layer until they are slightly transparent.

5. Add the chicken broth and water batch into the pot, don't add too much each time, stir-fry until the liquid is absorbed by the rice grains, and then add the next batch of liquid, the whole process is about 15 to 20 minutes.

6. Finally, fry until all the liquid is basically absorbed, and the rice grains have released starch to be viscous, and season with salt.

7. Remove from heat, add lemon juice and mix well.

8. Add the cottage cheese, fragrant grass powder, and drizzle with some extra virgin olive oil.

I'm sorry maybe my approach is different from the upstairs, but I hope to give you a reference.

The stew itself is considered a quick meal, so it doesn't use too fancy ingredients. Some use seafood, but there aren't that many varieties. I've seen a three-Michelin star stew that uses only winter vegetables.

Personally, I think too much will overshadow the sweetness of Arborio rice and the taste of Parmesan cheese. The essence of this dish is the taste of parmesan, too much of it will lose its original flavor.

First you have to boil the chicken bones in water. Personally, I usually cook it for 8 hours, but in fact, it is not necessary to wait that long, because most of the gas in China is used and foreign electricity is used, so it is easier.

It is very important that you use olive oil. Olive oil prevents butter or cream from burning.

Add the diced sweet ocean and garlic shallots to the hot olive oil and add salt. Why not use regular onions?Because the flavor is too strong, it will overshadow the sweetness. Salt allows the onion to come out of the water.

Then you add the arborio rice and stir-fry for about 1 minute. Arborio rice is rice that is recognized as the best risotto (risotto) rice. Don't let the rice turn brown. This gives the rice a slightly crispy texture.

After stir-frying, add a glass of white wine. Pinot gris (grape variety) is recommended. If not, you can substitute it with another white wine. But don't put in a bad white wine that you don't want to drink.

After the rice has absorbed the liquor, start slowly adding the chicken broth, add a small piece of butter, and add the ingredients you want to put in (seriously). Anything goes) until the rice tastes right. Remember to stir all the time, and don't have too much heat.

Now you can start adding parmesan cheese, slowly adding little by little, and tasting each time until you feel your appetite. Remember, parmesan has a bit of a strong flavor for Asians, so don't put half a hand at a time too much.

Now your stew will slowly thicken because of the cheese. Turn off the heat when it's sticky enough. Add a little fresh parmesan cheese and sprinkle it on top.

Add the chopped Dutch dishes in and stir. Remember not to cut Dutch dishes too many times, the taste will disappear. Stir well and place on a warm "plate" and shake the plate until the rice is evenly dispersed.

If the plate is cold, the stew is easy to cool, and eating something with cheese is as painful as the end of the world. Why is a plate not a bowl? Because the visual effect and aroma presented by the plate are better.

Paired with leftover white wine, it is a Chinese meal to enjoy. The whole process takes 20 to 30 minutes. Pots and pans are also used sparingly and are easy to clean.

Italian seafood risotto:

Ingredients: Seasoning].

Flower branch 1 tael.

1 tael of fresh dried scallops.

Shrimp 1 tael.

5 taels of sea melon seeds.

Cod 1 tael.

Green pepper 1 tael.

Red bell pepper 1 tael.

Onion 1 tael.

Rice 6 taels.

1 teaspoon of white powder.

2 teaspoons of water.

Safflower pollen to taste.

Salt Qing buried in moderation.

Stock 50cc

2 teaspoons of cream.

Liquor 80cc

Fresh chicken crystals to taste.

Water 100cc

Production process] 1.Wash and cut the flower branches, fresh scallops, fish, green peppers and red peppers, wash and chop the onions, blanch them in boiling water and drain them; Wash the shrimp and remove the intestinal puree; Soak the sea melon seeds in water to spit out the sand for about 2 hours; Seasoning A is mixed into white powder water for later use.

2.Put 1 teaspoon of cream into a pot and heat it, add the onion and stir-fry until fragrant, add the fragrant rice, stir-fry over medium heat for about 15 minutes, add the stock while stir-frying, then add the safflower powder and a little salt and stir-fry evenly, then simmer for 5 minutes to set aside.

3.Put another 1 teaspoon of cream into the pot and heat it, boil the seasoning D and other ingredients in method 1 together, slowly pour the white powder water into the pot to thicken it, and pour it on the mountain burning method 2 to eat.

Italian fried rice.

Ingredients: 300 grams of rice, 30 grams of chicken breast, 30 grams of fresh scallops, 1 egg, cucumber, broccoli, tomato, pepper, refined salt, starch, tomato paste, olive oil, black pepper.

1.Wash the fresh shellfish, wash the chicken breast, slice it and put it in a bowl with salt, pepper and starch to marinate and set aside.

2.Wash the cucumbers and remove the head and tail of the ants, and slice them; Broccoli tear off the old tendons and wash them; Remove the stems of the tomatoes, wash them and cut them into cubes; Crack the eggs into a bowl, beat into the egg juice and set aside.

3.Put the wok on the fire, pour in olive oil to heat, add fresh shellfish and chicken breast and stir-fry after that, then pour in the egg juice and stir-fry, add rice and tomato paste, refined salt, black pepper and stir-fry well, then add cucumber slices, broccoli and tomato pieces and stir-fry slightly.

1. Boil a pot of boiling water, add 1 small coarse tablespoon of salt, add pasta and cook for 8 10 minutes, stirring constantly to avoid touching the pot.

2. Wash and slice the mushrooms and sweet red peppers, blanch the cauliflower with boiling water, take it out, cut the onion into cubes and mince the garlic for later use.

3. Put the cream in the pot and heat until the cream melts, then add the diced onion and stir-fry until the onion becomes soft, add the mushrooms from method 2 and stir-fry it, then add the stock, cream sauce, fresh cream, salt and pepper to boil and turn to low heat.

4. Scoop up the pasta from method 1 and add it to the sauce pot of method 3 and cook for 1 2 minutes, then add sweet red pepper and cauliflower and stir-fry the stool, then you can get out of the pot and put it on the plate.

Italian 5 Pasta 200g Others are of course also available, depending on your preference. It is available in all major supermarkets.

1 2 small hams, I only choose the most commonly eaten small ham sausages, and the taste is also good.

1 onion is essential, and of course you need to put onions in pasta. Just buy a small one.

Tomatoes 1 2 pcs.

1 persimmon pepper.

Cucumber 1 4 pcs.

Ingredients: tomato paste, ginger, garlic, white wine, salt.

Wow, that's a lot of it, but it's very simple. It only takes more than ten minutes from preparation to fragrant Q pasta to be served. Unbelief? Rough Sakura will try it with Yan'er right away.

How to make:1Bring the water to a boil in a pot while washing the vegetables.

2.After the water boils, put the pasta in salted boiling water and cook for about 7 minutes until you bite into it. Meanwhile, cut all the main vegetables and ham into small cubes of one centimeter.

3.Once the pasta is cooked, remove it and put it in cold water. (If you prefer to eat it hot, just put it directly on the plate).

4.Turn the heat on and add oil (slightly less than usual stir-frying) in a wok of food

5.When the oil is 50% hot, add the ginger and onion and stir-fry over medium heat. Sauté the onion until it is transparent and slightly fragrant.

6.Put in the adjusted tomato sauce (one teaspoon of tomato sauce is appropriate, add water to debug), 7Then put the chopped tomatoes, cucumbers, bell peppers, ham separately. Add salt and stir-fry two or three times.

8.Drizzle with a trace amount of liquor.

9.Before removing from the pan, add half a clove of garlic.

10.Remove from heat. Mix the fragrant Q ingredients and pasta well and serve on a plate.

ps: Italy 5 noodle supermarket buy 500 grams, it is recommended to buy spiral or butterfly type.

1. Peel the onion and garlic and finely chop them, wash the mushrooms and shiitake mushrooms and cut them into 3 mm thick slices.

2. Heat the pot and pour in olive oil (1 2 tablespoons), when the oil temperature is 5 hot, add onion and minced garlic (1 2 of the total amount), stir-fry over medium-low heat until fragrant, add mushroom slices, add salt (1 teaspoon), white pepper (1 2 teaspoons), stir well and set aside.

3. Take another thick-bottomed pot, pour in olive oil (tablespoon), when the oil temperature is 5 hot, add the remaining onion and minced garlic, stir-fry over medium heat until fragrant, turn to low heat and put fragrant rice, stir-fry evenly, and pour in white wine.

4. After the white wine is fully absorbed by the rice, pour in the water (or chicken broth) in several times, and pour in just the amount of rice each time. Every time you add water or chicken broth, you should keep stir-frying the rice with a spoon until the rice grains are fully absorbed, then add it again and cook until the rice grains are soft and there is no hard heart, and the time is about 30 minutes.

5. After the rice is cooked, pour the fried mushrooms back into the rice, add the remaining salt, white pepper, stir-fry well, add Parmesan cheese, stir with a spoon until the cheese dissolves, then pour in the whipping cream, mix well and put in the butter, and the butter can be eaten after stirring and dissolving.