[italian Saffron Risotto]: Subtract Food

[italian Saffron Risotto]: Subtract Food

1. Prepare all materials;

2. Rinse the rice with pure water, then soak for 20 minutes;

3. Drain the fragrant rice and set aside;

4. Shred the onion, shred the cheese and set aside;

5. Add extra virgin olive oil and 10g butter to a heavy-bottomed cast iron pot, heat it over a low heat until the butter melts;

6. Add shredded onion, stir-fry on low heat until the onion becomes soft and fragrant, and the color is transparent;

7. Add the drained rice and stir-fry evenly;

8. Add white wine and stir constantly;

9. Until the moisture is almost dried;

10. Add saffron;

11. Add chicken broth several times in small amounts (the amount each time can be less than the rice in the pot), and keep stirring, each time you have to wait until the chicken broth added in the previous time is completely absorbed by the rice, and then add the next time until the addition is complete Whole chicken broth;

12. During this process, you can see that the rice turns from white to yellow;

13. Finally, the rice turned golden yellow, the state began to become viscous, and the grains were crystal clear and full. At this point, turn off the heat, add the shredded cheese, stir well until the cheese melts, then add the remaining 20g of butter, cover and simmer for a few minutes;

14. You can eat it after mixing well.

Tips:

1. In traditional Italian risotto, the rice does not need to be washed, but according to our Chinese concept, it is better to wash it. Just wash gently, don't rub. In addition, try to use better quality round-grain rice, but do not use long-grain Thai fragrant rice;

2. Soak the rice in advance for a while, so that the rice grains can better absorb moisture and taste better after cooking;

3. The whole process of risotto is a half-fried and half-boiled process, so it must be heated on a low heat, and the chicken soup should be added in small amounts and kept stirring (as gently as possible). This is not only to allow the rice to be heated fully and evenly, to better absorb the soup, but also to prevent the rice from being muddy;

4. The amount of saffron does not need to be too much, and it is not enough (usually an adult can take 4 to 5 saffron a day to soak in water). The purpose of stirring is also to make the saffron and the rice more fully mix, so that the color and fragrance of the saffron can better penetrate into the rice. You can also soak the saffron in hot water for a while in advance, and then add the soaking water to the rice;

5. In traditional Italian style risotto, the rice is cooked half-life, and most Chinese people are not used to it. So the amount of chicken soup given in my formula is a range, and you can adjust the amount according to your preferences. If you like harder ones, add less chicken broth. If you like something softer, add more chicken soup and cook for a while;

6. To make this risotto, it is best to choose a thick-bottomed cast iron pan or a non-stick pan with a larger bottom diameter. This will allow the rice grains to be heated more evenly and mature faster, avoiding the taste of the finished product from being too soft;

7. Parmesan cheese is a hard cheese (parmesan cheese powder can also be used), and it is also one of the specialties of Italy. This cheese already contains salt, so this risotto does not need to add more salt. Students who have serious tastes can also add a little according to their own preferences;

8. After the risotto is made, eat it while it is hot as soon as possible to taste the best taste and texture! You can also drizzle with a little extra virgin olive oil and black pepper.