- karas - 3 guda
- turnip - 3 sassa
- Yanci - 1 yanki
- kwan fitila - 1 sashi
- man zaitun - 8 abubuwa. spoons
- ruwa - 450 milliliters
- kwari na kaza broet - 1 yanki
- shinkafa - 300 Grams
- ruwan inabi marar ruwan inabi - 100 milliliters
- Garni Bouquet - 1 yanki
- cream - 100 milliliters
- tsaba flax - 40 Grams
Yanke da karas, da bishiyoyi, da albasarta da gurasa. Gasa 4 dafa na man zaitun a babban kwanon frying a kan zafi mai zafi, ƙara albasa, gishiri, barkono da kuma toya don 1 ko 2 mintuna. Ƙara kayan lambu mai kayan lambu, haɗa da kyau, rufe da kuma toya don 4 zuwa 5 da minti har sai kayan lambu suna da taushi. Sa a cikin kwano Ku zuba gurasar man zaitun 4 a cikin kwanon rufi, ƙara albasa, gishiri, barkono da kuma soya don 1 zuwa 2 mintuna. Ƙara shinkafa, motsawa, fry har sai m. Zuba a cikin giya, da kuma motsawa har sai shin shinkafa ke tunawa. Yi broth kaza daga kwari da ruwa. Add a bouquet of garnishes da 1/4 na kaza broth zuwa shinkafa 1. Tallaka har sai duk abin da aka shafe cikin shinkafa. Yi wannan sau uku, har sai kun yi amfani da allin kaza mai kaza, koyaushe yana motsawa kullum. Abin takaici ne, amma yana da asirin risotto. Sa'an nan kuma zuba cikin cream kuma Mix da kyau. Cire bouquet na garnishes, ƙara kayan lambu, haɗa da kyau, rage yawan zafi zuwa mafi ƙarancin, kuma bar don mintina kaɗan. A halin yanzu, fry da tsaba flax a cikin kwanon frying ba tare da man a karkashin murfi ba. Lokaci lokaci girgiza. Lokacin da suka fara tsalle, suna shirye. Ƙara tsaba na flax a cikin risotto, haɗa da kyau. Anyi.
Ayyuka: 6