food
Ingredients: Italian rice, 200g, cherry tomatoes, asparagus,
Accessories: 4 tbsp olive oil, 3g salt, a little pepper, 25g Parmesan cheese, 0/0g butter100g onion100g garlic cloves, 50ml red wine.
Soup 400ml, a small amount of basil
Step: 1. Preparation materials: Italian rice (risotto) and butter (Norwegian sm? R), Parmiggio cheese, basil, asparagus, cherry tomatoes, broth, onion, garlic and red wine.
2. This is Italian rice (risotto), which looks like northeast rice in appearance, but the particles are rough and rough; The color is translucent, a bit like glutinous rice; You can wash out a lot of rice slurry, which tastes soft and elastic. It is said that they are sold in large supermarkets.
3. Slice asparagus obliquely, dice onion and chop garlic.
4. Pour a tablespoon of olive oil into the pot.
5. When the oil is hot, first put the onion (about one third of the total) and the garlic frying pan, then add the asparagus, stir fry and add salt to taste, and serve it for later use.
6. Put two tablespoons of oil in the original pot, first put the transparent onion wok, and then add the cherry tomatoes.
7. The cherry tomatoes are wrapped in oil and can be eaten with Italian rice.
8. After frying, pour in wine, mostly white wine or red wine.
9. When the wine is completely volatilized or absorbed by the rice grains, add the broth several times, just covering the rice each time, and then stir fry until the rice grains are absorbed. Repeat 3-4 times.
10. Finally, you can cover the pot and stew for about 10 minutes, otherwise people in China will think that the rice grains are too raw, and the cooked rice is a bit like thick and hot rice, but the rice grains are granular, not full. The whole cooking process takes about 30 minutes.
1 1. Rub parmesan cheese into small strips when stewing rice.
12. Put the parmesan cheese into the cooked rice and stir it thoroughly until it melts.
13. Stir and melt the butter.
14. Finally, mix in the asparagus fried in front and season with salt and pepper as needed. Please note that salt must be put last, because vegetables, cheese and butter are salty.
15. Serve at last and decorate with cheese, basil or parsley.