写真準備中
初級
French
Classic French Omelette
出典: シェフ
10 分1300 kcal
ベジタリアングルテンフリー低糖質+1
Risotto alla Milanese
Creamy saffron risotto stirred ladle by ladle to coax the starch out of the rice — golden, glossy and rich.
出典
レシピ提供 Lombard kitchens · 👨🍳 シェフ
料理人・クリエイターの名前は出典表記としてのみ使用しています。More Recipes Please は独立して運営されており、提携・後援・推奨の関係はありません。
Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.
Watch it being made · 3 videos
⏱ 45 分🍽 4人分🔥 480 kcal🇮🇹 イタリア
ベジタリアングルテンフリー
作り方
Steep the saffron in a little warm stock and keep the rest of the stock hot on the stove.
Soften the onion in butter, then add the rice and toast it until the edges turn translucent.
Pour in the wine and stir until it's absorbed.
Add hot stock one ladle at a time, stirring constantly and only adding more once the last is absorbed.
Stir in the saffron stock partway through so the rice turns a deep gold.
When the rice is creamy but still al dente, beat in cold butter and Parmesan off the heat for the final gloss (mantecatura).
💡 コツ
- Keep the stock hot so the rice never stops cooking.
- Constant stirring is what releases the starch that makes it creamy.
- The final butter-and-cheese beating off the heat is the secret to the sheen.
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