- Man zaitun - abubuwa 3. spoons
- Albasa (yankakken finely) - gilashin 1
- Shallot (yankakken yankakken) - 2 st. spoons
- Arborio shinkafa - kofuna 2.5
- Wine farin bushe - 1/2 kofin
- Salt - 1/2 Teaspoon
- Mascarpone - 250 Grams
- Hard cuku - 100 Grams
A cikin brazier za mu ƙona man zaitun, jefa shi yankakken albasa (albasa da shallots). Fry har sai albasa ya zama m, to, ku ƙara shinkafa ga brazier. Dama kuma toya don kimanin minti 2. Muna zuba cikin ruwan inabi, kawar da shi kusan gaba daya. Lokacin da ruwan inabi ya ƙafe kusan gaba ɗaya, ƙara ladle broth zuwa brazier. Lokacin da broth evaporates kusan gaba daya, ƙara ladle na broth. Maimaita hanya har sai an shirya shinkafa. Don ƙara broth shi wajibi ne akan dan kadan, a kan ladle, idan ya zuba shi gaba daya - babu abin da zai fita. Tsarin shinkafa ya ƙaddara ta hanyar hanyar kakan - mun dandana shi. Lokacin da shinkafa ya shirya, ƙara cakuda mascarpone zuwa brazier. Ci gaba da dafa a kan matsakaici zafi, motsawa - bayan da minti 1-2 ne mascarpone zai narke. Lokacin da mascarpone ya narke kuma ya haxa tare da shinkafa, ƙara cakuda cakuda da gishiri ga brazier. Dama, shirya minti daya - kuma cire daga wuta. Tun da akwai risotto tare da mascarpone ba tare da wani abu - quite m, a matsayin gefen tasa, Ina soyayyen bishiyar asparagus. Muna bauta wa risotto tare da bishiyar asparagus. M!
Ayyuka: 4