- Albasa - 1 Kayan
- Kayan lambu broth - 1 Liter
- Butter - 20 Grams
- Wine ja bushe - 250 milliliters
- Parmesan - 100 Grams
- Tafarnuwa - 3 guda
- Man kayan lambu - 20 milliliters
- Rice - 400 Grams
- Beetroot - 250 Grams
- Gorgonzola cuku - 100 Grams
Da farko, za mu yankakke albasa da tafarnuwa, kuma bari broth ya kasance mai tsanani. A cikin frying kwanon rufi zuba karamin adadin kayan lambu mai, narke shi creamy. Fry a wannan cakuda da albasarta har sai da gaskiya. Sa'an nan kuma ƙara shinkafa a cikin kwanon frying. Dafa abinci, yin motsawa kullum, har sai gaskiyar shinkafa shinkafa. Muna zub da ruwan in cikin frying pan da kuma hada shi. Muna shafe ruwan inabi kusan gaba daya. Lokacin da aka cire ruwan inabi kusan gaba daya - zamu fara gabatar da shinkafa a cikin gurasar a bisa ka'idar: muna zuba broth - muna jira har sai ya kwashe - mun zuba sabon sashi. Ya kamata a yi shinkafa tare da broth, kuma ba a dafa shi ba, don haka ƙara karamin ɓangare na broth daya daya. A halin yanzu, ana dafa da beets da aka dafa tare da zub da jini. Ƙara puree ga risotto, haɗa shi. Ƙara ƙaramin grated Parmesan, Mix, cire daga zafi kuma bar shi a ƙarƙashin murfi na kimanin minti 5. Kafin bautawa, yayyafa da parmesan da gorgonzola. Bon sha'awa!
Ayyuka: 6