匠心烹調～濃郁鮮美「牛肝菌奶油燉飯」在家輕鬆煮出經典義式燉飯！│黄經典 老師 #燉飯 #義式料理 #廚娘好食光
【義式牛菌菇奶油香蔥燉飯】📖詳細食譜：https://www.ntdtv.com.tw/b5/20230623/video/366914.html
材料：
乾燥牛肝菌菇50g、白洋菇80g、蒜碎15g、雞高湯900g、奶油60g、帕瑪森乳酪70g、蝦夷蔥或青蔥35g、白米170g、白酒120g、洋蔥碎35g。
調味料：
鹽10g、白胡椒粉3g。
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#燉飯 #義式料理 #廚娘好食光
Then our first dish of the day It’s a very classic Western-style stewed rice. that’s right what kind of rice stew let’s make one This Italian-Style Porcini Mushroom Risotto Oh, it’s really a classic that’s right That’s because the words of the boletus This is relatively rare in the country so we are
Will use this imported dry yes of course it has fresh But with the convenience and storage provided by this dry it will be better to use That’s before using it We can use normal water Or the stock we’re going to cook Go ahead and soak it until it becomes foamy. That’s it.
Okay, let’s get started Okay, let’s get started First of all, let’s take down all the mushrooms. As for this water Don’t throw away the mushroom water in a hurry we can next stage When cooking stew Add it as part of the soup stock like this Okay then come again Let’s add the stock
Let’s add the stock The soup and liquor part Probably slightly makes the mushroom itself It just needs to be moist, no need to add too much. Well, the same goes for the white wine part. Let’s put a big spoon down first Let’s continue cooking Let’s continue cooking This step mainly means
This step mainly means Although we have soaked the porcini mushrooms But after all it is fresh then go again Do drying or desiccation like this So it will have some flavor that hasn’t been released yet So what do we do at this stage? Take this porcini
There is also stock and white wine for cooking. Bring out the flavor of this mushroom And then dissolve it into our soup stock at the same time. inside the liquor liquid This will enable us in the second stage What does it taste like when cooking stew? Easier to release
Then if you cook this Actually, probably cook it over low heat Actually, probably cook it over low heat About 3 to 5 minutes Let it simmer and soak for a while During the cooking process, it actually slightly Fragrant The real flavor comes out, isn’t it really fragrant?
That is to say, our location is really This location is fragrant Yes, yes, it smells good After bringing out the smell, In fact, the whole smell of this mushroom comes out Probably one of the functionalities at this stage of ours has been achieved Actually it works
You can let it soak a little or say Let it continue to cook over lower heat There is only one principle our this It can be cooked until the entire soup is almost dry. That is to say, all the flavor is dissolved into the mushroom. But don’t burn it good
Let’s not waste time at the same time Because making stewed rice takes a lot of time Then let’s start Then let’s start Cream itself has a relatively low melting point Don’t wait until the pot is hot. The cream is ready when it’s warm. Well, given the amount of rice we have today
The cream teacher first grabbed about 30g. The cream teacher first grabbed about 30g. Then our onions can be removed Then our onions can be removed OK, then minced garlic OK, then minced garlic When cooking with butter There is a very important point to say You can’t heat Medium to low temperature
Because butter has a very low melting point If you exceed about 80°C, you will find that It’s easy for this pot to get dark right we see The onions and garlic are probably fried too. its whole aroma comes out Then after coloring Let’s go on Add it to the mushroom part too
Add it to the mushroom part too Very similar Even if the mushrooms are fresh After you fry What about its aroma? will spread out more will spread out more Don’t look at this fire teacher turn on medium and small fire actually I’m sure the moderator will find out if he’s around
In fact, it will be colored soon real So don’t rush when you’re cooking I want to say that this teacher feels too slow to fry like this You turn on the fire The result of the fire is you will only get what black It will scorch, that’s right, that’s right
So let’s not eat that coffee or chocolate risotto coffee or chocolate risotto The aroma of this mushroom is also fried It really smells good, right? ok we can go ahead and put the rice in ok we can go ahead and put the rice in No need to enter water
No need to add soaking water So we just dial the rice down and that’s it Then do it again We are a little bit Combine this rice with some of the Combine this rice with some of the Spices and mushrooms mix it well Then we are ready to continue adding the stock good
Good The mushroom juice we soaked in high soup earlier can be used But that is to say Be careful when downloading If there is about 10% of the bottom, don’t avoid saying there is some fine sand avoid saying there is some fine sand Go down to the end
Well, let’s make stewed rice. Actually, there is a principle: Every time we are Add stock and you’ll probably cover it The plane that covers it looks like this That’s usually about three times or so That’s usually about 3 times or so It’s just like a small or medium fire.
Then cover it with stock and let it shrink. Then cover it with stock and let it shrink. About three times The rice should be more than nine minutes cooked In fact, the cooking is almost done. In fact, the cooking is almost done. Then the second time we
We take our porcini down at the same time The main character is here Right, right, right let its smell bring in Because our stew It’s cooked in an open pot So it means it is soup stock We will probably add the normal amount of water we have. nearly three times
In other words, usually we are cooking rice Almost a cup of rice and a cup of water Can be cooked in an electric pot So if we are here today You need to add three times of water and three cups of water like this Then when it comes to seasoning, we have to
That is to say, when you add the stock for the last time, must do seasoning because if you say Waiting until the rice is cooked before seasoning can be adjusted. already thick yes yes yes yes yes yes yes yes OK, so what we’re talking about now
I actually added almost the same amount of stock. At this stage, I will make the seasoning first Okay, let’s bring in the flavor. Okay, let’s bring in the flavor. With the amount of rice we have, I probably adjust about the same I probably adjust about the same About 3g of salt About 3.5g
Then we can try the taste after adjusting it. Then we can try the taste after adjusting it. good pepper too At this time, because there is liquid It’s easy for you to mix and mix. again that is to say How transparent is this rice core? Can be based on personal preference
You can make some adjustments according to personal preference generally speaking Probably 90% is about feeling It seems that the whole rice core is transparent But it’s a little chewy This is how many stewed rice are generally eaten. right What if you think What if you think I hope it is completely transparent
You just need a little cooking time Just add a little more and that’s it Just add a little more and that’s it our host you want do you want to try it? do you want to try it? let’s try this flavor let’s try this flavor
When I was on the Chef Xiang Q show Often the host would say Did the teacher try to eat satisfy yourself first satisfy yourself first This rice is about eight cents pair cooked pair cooked So actually cook it a bit more it’s already ok it’s already ok Already a bit chewy that’s right
That’s right Then you’ll find that says The whole mushroom has a strong flavor tell it like this are very tight later really After I finish it, I’ll give it a try to everyone. After I finish it, I’ll give it a try to everyone. Well, in principle, at the final stage
We’re going to make this cheese besides And this onion part is mixed in this Stir in the onion part ok then we are at this time start to prepare it to make a combination start to prepare it to make a combination Let’s put the green onion first Let’s put the green onion first
Our host likes the taste of onions more still I like all of them like it all like it all hear this we will can add almost all of it can add almost all of it In addition, when eating stewed rice, there is one important point, that is,
It doesn’t have to be cooked until it’s all dry Just to make it feel soupy like this Well, the taste is already OK Let’s add a little more stock to taste we’ll get it done we’ll get it done Okay, let’s make some cheese powder later. Sprinkle some green onions on top
Sprinkle some green onions on top Wow, the fragrance will become more and more fragrant layer by layer. more and more fragrant good then our lens Let’s take a look and taste it because it’s done because it’s done Great our porcini risotto After just adding this cheese It’s already very fragrant here.
The aroma is more abundant, right? right ok, in other words In fact, this is very variable Because today we mainly focus on mushrooms You can actually add any meat you like too Then we will use white meat for Like chicken or seafood Like chicken or seafood
Okay, let’s sprinkle a little more cheese powder Okay, let’s sprinkle a little more cheese powder like that Put a little bit of chopped green onion Put a little bit of chopped green onion Chopped green onion if say If there are shrimps, scallions, and chives like this
Using shrimp, scallions, and chives actually tastes great too OK Then our porcini mushroom Italian risotto is complete Wow I’ve been craving for the finished product since I just tried it. but We leave it to the audience to try it first Thank you classic teacher Thank you all classic teachers for bringing you classics
This mushroom stew