Yellow risotto Sunan asalin wannan risotto shine "risotto alla milanese". Wannan tasa an riga an shirya shi a arewacin Italiya, ko a Lombardy. Wannan abincin da ya fi sauƙi a dafa abinci zai iya kasancewa abincin dare na yau da kullum a ranar yau da kullum yau da kullum, kuma abin mamaki ga baƙi. Za mu shirya wani classic version, amma zaka iya kuma ƙirƙira shi tare da Bugu da kari na namomin kaza. Duk da sauki, dandana wannan risotto yana da wadata, kuma daidaitattun kira: "Ka gwada Ni!". Bon sha'awa!
Sinadaran:- Round-hatsi shinkafa 180 g
- Broth na kayan lambu 600 ml
- Saffron ƙasa 0.5 tsp.
- Butter 30 g
- Salt 1 tsuntsu
- Cakulan Parmes 20 g
- Albasa fari 1 pc.
- Pepper black ground 1 tsunkule
- Mataki na 1 Don shirya risotto zaka buƙatar shinkafa Arborio ko Carnaroli, albasa mai laushi, saffron, man shanu, broth kayan lambu, gishiri, barkono da cakulan Parmesan.
- Mataki na 2 narke rabin man shanu akan ƙananan wuta.
- Mataki na 3 Yanke albasarta kuma ya bushe a man shanu.
- Mataki na 4 Ƙara shinkafa kuma toya shi har ya bayyana (kimanin minti 5).
- Mataki na 5 Ƙara dan kadan broth don rufe shinkafa, da kuma sauƙaƙe, yana motsawa lokaci-lokaci, a kan zafi kadan.
- Mataki na 6 Lokacin da shinkafa ya yi kusan shirye, ƙara saffron, kafin cire shi a cikin ƙaramin zafi.
- Mataki na 7 Lokacin da shinkafa ya shirya, ƙara man shanu da ya rage da cakulan Parmesan.
- Mataki na 8 Gishiri da barkono don dandana, sa'annan bar shi don mintuna 5 tare da rufe murfin. Ku bauta wa zafi.