美味牛肝菌意饭

Summary

份额
Servings
准备时间5 分钟
CourseRice First Course
CuisineItalian

描述

Porcini mushrooms (Boletus edulis 美味牛肝菌) 其美味早在古罗马就广为认同。 美味牛肝菌蘑菇饭通常在秋季的时令, 大家吃得较多。 其特有的芳香使得这道意饭不同寻常。

配料

300意大利米
100美味牛肝菌 (干货)
60黄油
1白葡萄酒 (烹饪用)
50Parmigiano Reggiano cheese (一种特有的意大利奶酪, 国内买不到, 可以用碾磨好的其他干的cheese代替)
4 葱 (使用葱白部分)
  
  黑胡椒 (可选)
6鸡汤 (可用鸡精替代)

方法

1. Reconstitute the dried mushrooms in about 1 cup of warm water for at least 30 minutes.
2. Melt the butter in a heavy pot and add the thinly sliced scallions. Fry for 1-2 minutes.
3. Add the rice stirring to coat with the butter for few minutes until the edges of the grains are translucent.
4. Add the wine and let evaporate stirring occasionally.
5. Add the filtered water from the mushrooms and the broth little by little during cooking.
6. After about 10 minutes add the mushrooms to the pot. Keep adding the broth as necessary.
7. when the cooking is done, remove the pot from the heat, stir in a little butter and half the Parmigiano Reggiano and let rest covered for about 5 minutes.
8. Serve topped with the rest of the Parmigiano Reggiano and the freshly ground black pepper. A sprinkle of finely chopped chives or parsley leaves can be used as a garnish.

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