- Suman - 150 Grams
- Rice - 400 Grams (Mafi iri iri ne carnaroli da arborio)
- Albasa - 4 Pieces
- Chicken Broth - 1 Liter
- Dry farin giya - 100 milliliters
- Butter - 100 Grams
- Parmesan - 150 Grams
- Oil Olive - 100 Milliliters
- Gishiri da barkono baƙar fata - - Don dandana
Yi la'akari da tanda zuwa digiri 200. Gwangwani a yanka a cikin manyan guda, gishiri, zuba man zaitun - kuma a cikin tanda. Gasa a kan takardar burodi don minti 25-30 har sai kabewa mai laushi (matasa zasu yi laushi fiye da tsohuwar). Lokacin da kabewa ya zama taushi, cokali na musamman ya raba ɓangaren litattafan almara daga kwasfa. Naman kara zuwa tanda don bluender da kuma karawa a cikin wani mashed state. A cikin layi daya, a cikin wani farin-walled saucepan a kan matsakaici-high zafi, narke man shanu. A cikin kwanon rufi, jefa jigun albasa da aka yankakke kuma dafa shi tsawon kimanin minti 10 sai ya zama m. Sa'an nan kuma, a cikin wannan kwanon rufi, zuba shinkafa mu kuma toya shi da albasa don 3-4 minti a kan matsakaici zafi. Sa'an nan kuma zuba cikin ruwan inabi a cikin kwanon rufi da kuma, stirring, jira har sai evaporates. Lokacin da aka sha ruwan inabi - ƙara ladle of broth kuma ƙafe shi. A lokacin da aka fitar da rassan farko na broth - mun zubo daya. Muna maimaita wannan hanya na mintina 15. Sa'an nan kuma ƙara kabewa purekin daga bluender a cikin kwanon rufi, kuma, a madadin, ƙara lambobi biyu na broth alternately. Yanzu za a iya cire risotto daga wuta, kara kadan man shanu, yayyafa da Parmesan, haxa da kyau kuma ya rufe tare da murfi na minti 5-7. Ku bauta wa zafi.
Ayyuka: 3-4