- Kayan kayan lambu - 750 milliliters
- Rice - 300 Grams
- White ruwan inabi bushe - 200 Milliliters
- Shrimp - 250 Grams
- Mussels - 250 Grams
- Parmesan - 75 Grams
- Kwan fitila - 1 yanki
- Tafarnuwa - 2 Hutu
- Man zaitun - 50 milliliters
- Butter - 30 Grams
Muna dauka kwanon rufi mai narkewa da narkewa kuma narke cream da man zaitun a can. A cikin wannan man fetur toya finely yankakken albasa da tafarnuwa har sai zinariya. Sa'an nan kuma jefa a cikin grying kwanon rufi raw shinkafa da kuma toya tare da albasa da tafarnuwa for 2-3 minti kaɗan. Rashin shinkafa dole ne ya rage man fetur. Ƙara ruwan inabi kuma toya a cikin wuta mai tsanani don minti 8-10 don kammala tafasa ruwan inabi. Lokacin da aka cire ruwan inabi kusan gaba ɗaya - mun rage zafi da kuma zuba kadan broth a cikin kwanon rufi. Yayinda kashi daya daga cikin broth evaporates, an saka sabon sa, don a shinkafa shinkafa a kowane lokaci a cikin broth. Wannan zai dauki kimanin minti 20. Mintuna 5 kafin a shirya shinkafa, za mu ƙara shrimps da mussels. Ƙara gishiri, barkono da haɗuwa. Lokacin da shinkafa ya shirya - cire shi daga wuta, ƙara kadan man shanu, yayyafa da grated parmesan da sabo ne ganye. Dama kuma bari tsayawa na minti 3-4 karkashin murfi. Anyi! A m da m risotto za a iya aiki zuwa tebur.
Ayyuka: 3-4