Saffron risotto: subtracting food(yi shi cang hong hua hui fan gei shi wu zuo jian fa )

Saffron risotto: subtracting food

Introduction:

"Saffron is a rare Chinese herbal medicine with the effect of promoting blood circulation and removing blood stasis. Due to the strict requirements of saffron growth conditions, saffron is rare and expensive in the world. Saffron is pungent, astringent, slightly bitter, and emits the smell of natural plants. It combines the rough smell of mountains and the natural aroma of plants, which is very special. As a result, saffron has long been used as a spice in Europe and Arabia thousands of years ago (it is said that it is now the most expensive spice in the world). Not only that, saffron is also a natural coloring agent. Just a little less saffron can give food a brilliant orange color. Spain's most famous "paella", its beautiful color is from saffron. Risotto, also known as risotto, is a classic Italian food. It's also an Italian dish I like very much. The practice of risotto is not difficult, it pays more attention to the high standards and strict requirements for the selection of food materials. The traditional Italian risotto, most of the use of Italian rice (such as arborio rice). This kind of rice is round and small in shape with high starch content. After being made into risotto, it tastes soft and sticky, some of which are similar to our glutinous rice, but more chewy. It's just that this kind of rice is a little expensive, and it's not easy to buy. So this time I use our Chinese Wuchang fragrant rice instead. As the saying goes, "the simpler, the more delicious.". So this time, only onion and saffron were added to the risotto. (the following amount is suitable for 3-4 people) "

Production steps:

Step 1: prepare all materials;

Step 2: clean the rice slightly with pure water, and then soak it for 20 minutes;

Step 3: drain the fragrant rice and set aside;

Step 4: shred the onion and rub the cheese;

Step 5: add extra virgin olive oil and 10g butter into the thick bottom cast iron pot, and heat over low heat until the butter melts;

Step 6: add shredded onion and stir fry over low heat until the onion is soft and fragrant, and the color is transparent;

Step 7: add the drained rice and stir fry evenly;

Step 8: add white wine and stir constantly;

Step 9: until the water is basically dry;

Step 10: add saffron;

Step 11: add a small amount of chicken soup several times (each time the amount can not exceed the rice in the pot), and constantly stir, each time until the previous chicken soup is completely absorbed by the rice, then add the next time, until all the chicken soup is added;

Step 12: in this process, you can see that the rice changes from white to yellow;

Step 13: finally, the rice turns golden yellow, and the state begins to become sticky, crystal clear and full. At this point, turn off the heat, add the grated cheese, stir until the cheese melts, then add the remaining 20g butter, cover and simmer for a few minutes;

Step 14: mix well and eat.

Materials required:

Northeast Wuchang rice: 300g

Saffron: 1 / 2 spoon (about 20)

Onion: 1

Extra virgin olive oil: 20g

Butter: 30g

Dry white wine: 180ml

Parmesan cheese: 30g

Chicken soup: a large bowl (about 800ml)

Note: 1. Traditional Italian risotto, rice does not need washing, but according to our Chinese concept, or wash it. Just wash gently, don't rub. In addition, try to use better quality round rice, but do not use long Thai fragrant rice; 2. Soaking rice in advance for a while can make rice better absorb water and taste better after cooking; 3. The whole process of risotto is a process of half frying and half cooking, so it should be heated with low heat, and chicken soup should be added in a small amount for many times and continuously stirred (as gentle as possible). This is not only to let the rice fully and evenly heated, better absorption of soup, but also to avoid rice paste bottom; 4. The amount of saffron does not need to be much, too much is not enough (usually adults take 4 ~ 5 root a day to soak in water). The purpose of mixing is to make saffron and rice more fully mixed, so that the color and aroma of saffron better penetrate into the rice. You can also soak saffron in hot water for a while in advance, and then add the soaked water into the rice; 5. Traditional Italian risotto, rice is cooked half life, most Chinese are not used to it. So the amount of chicken soup given in my formula is a range, you can adjust the amount according to your preference. If you like something harder, add less chicken soup. If you like soft and glutinous, add more chicken soup and cook for a while. 6. To make this stewed rice, you'd better choose a thick bottom, large diameter cast iron pot or non stick pot. In this way, the rice grains can be heated more evenly, ripened faster, and the taste of the finished product can not be too soft and rotten; 7. Parmesan cheese is a kind of hard cheese (parmesan cheese powder can also be used), which is also one of the specialties of Italy. This cheese already contains salt, so this risotto doesn't need any more salt. If you have a strong taste, you can add a little according to your own preference. 8. After the risotto is cooked, you should eat it while it is hot as soon as possible to taste the best taste and taste! You can also drizzle with a little extra virgin olive oil and black pepper.

Production difficulty: simple

Process: others

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Yi Shi Cang Hong Hua Hui Fan Gei Shi Wu Zuo Jian Fa