This text is in Simplified Chinese. Here is a translation of the text:
“You only need a few basic ingredients for Italian seasoned rice. Recipe source: Martha Stewart Living, February 2000. Ingredients: 6 to 8 cups of homemade chicken broth or low-sodium canned chicken broth, skimmed of fat. 3 tablespoons of olive oil. 1/2 cup of chopped scallions (about 2). 1 cup of Arborio or Carnaroli rice. 1/2 cup of dry white wine. 4 to 6 tablespoons of unsalted butter. 1/2 cup of grated Parmesan cheese, plus shavings or curls for garnish. 1/4 cup of chopped fresh flat-leaf parsley. Salt and freshly ground black pepper. Directions: 1. Heat the broth in a medium saucepan over low heat and keep it at a low simmer. Heat the olive oil in a heavy-bottomed pot over medium heat. Add the scallions and cook, stirring, until translucent. Add the rice and cook, stirring, until the rice begins to make a clicking sound like glass beads, 3 to 4 minutes. 2. Add the wine to the rice mixture. Cook, stirring, until the wine is absorbed by the rice. 3. Using a ladle, add 3/4 cup of the hot broth to the rice. Stir constantly with a wooden spoon at a moderate speed. Note: Stirring the rice too vigorously will make your risotto slightly gluey; stirring too little will make it soupy. During stirring, the rice should be thinly covered with liquid. 4. When the rice mixture is thick enough to leave a clear trail behind the spoon, add another 3/4 cup of broth. 5. Continue adding 3/4 cup at a time and stirring constantly until the rice is mostly translucent but still opaque in the center. The rice should be firm but not crunchy. As the rice nears completion, watch it carefully and add a small amount of liquid to ensure it doesnt overcook. The final mixture should be thick enough to suspend the rice grains in the liquid, with the consistency of heavy cream. It will thicken slightly upon removal from heat. 6. Remove from heat. Add the butter, Parmesan cheese, and parsley; season with salt and pepper. Divide the mixture among four shallow bowls, mounding the risotto in the center,
26.04.2023 @ 22:16
This text is in Simplified Chinese. Here is a translation of the text:
“You only need a few basic ingredients for Italian seasoned rice. Recipe source: Martha Stewart Living, February 2000. Ingredients: 6 to 8 cups of homemade chicken broth or low-sodium canned chicken broth, skimmed of fat. 3 tablespoons of olive oil. 1/2 cup of chopped scallions (about 2). 1 cup of Arborio or Carnaroli rice. 1/2 cup of dry white wine. 4 to 6 tablespoons of unsalted butter. 1/2 cup of grated Parmesan cheese, plus shavings or curls for garnish. 1/4 cup of chopped fresh flat-leaf parsley. Salt and freshly ground black pepper. Directions: 1. Heat the broth in a medium saucepan over low heat and keep it at a low simmer. Heat the olive oil in a heavy-bottomed pot over medium heat. Add the scallions and cook, stirring, until translucent. Add the rice and cook, stirring, until the rice begins to make a clicking sound like glass beads, 3 to 4 minutes. 2. Add the wine to the rice mixture. Cook, stirring, until the wine is absorbed by the rice. 3. Using a ladle, add 3/4 cup of the hot broth to the rice. Stir constantly with a wooden spoon at a moderate speed. Note: Stirring the rice too vigorously will make your risotto slightly gluey; stirring too little will make it soupy. During stirring, the rice should be thinly covered with liquid. 4. When the rice mixture is thick enough to leave a clear trail behind the spoon, add another 3/4 cup of broth. 5. Continue adding 3/4 cup at a time and stirring constantly until the rice is mostly translucent but still opaque in the center. The rice should be firm but not crunchy. As the rice nears completion, watch it carefully and add a small amount of liquid to ensure it doesnt overcook. The final mixture should be thick enough to suspend the rice grains in the liquid, with the consistency of heavy cream. It will thicken slightly upon removal from heat. 6. Remove from heat. Add the butter, Parmesan cheese, and parsley; season with salt and pepper. Divide the mixture among four shallow bowls, mounding the risotto in the center,