[Estrife Risotto]: Make subtraction of food and warm and blue 0429, 2015-02-10 Saffron is a precious Chinese medicinal herb with the effect of promoting blood circulation and removing blood stasis. Due to the strict requirements on growth conditions of saffron, the production in

[Estrife Risotto]: Subtract food

Warm blue 0429, 2015-02-10

Saffron is a precious Chinese medicinal material with the effect of promoting blood circulation and removing blood stasis. Due to the strict requirements on growth conditions of saffron, the production in the world is sparse and the price is relatively expensive. The saffron is spicy and astringent, and it exudes the smell of natural plants and trees in its slightly bitterness, combining the rough atmosphere of the mountains and fields with the natural fragrance of plants, which is very special. Therefore, thousands of years ago, saffron had been used as a spice in Europe and the Arab region (it is said to be the most expensive spice in the world). Not only that, saffron is also a natural colorant. Just a little bit of saffron can dye the food a gorgeous orange-yellow color. The most famous "Paella" in Spain, its beautiful color comes from saffron. "Risotto", also known as "Risotto", is a classic Italian delicacy and an Italian dish that I personally like. The method of making risotto is not difficult, it pays more attention to high standards and strict requirements for the selection of ingredients. Traditional risotto mostly uses Italian rice (such as Arborio Rice). This rice is round and small in shape and has a high starch content. After making it into risotto, it tastes soft and sticky, and it tastes a bit similar to our glutinous rice, but it is more chewy. But this kind of rice is a bit expensive and is not easy to buy. So this time I use our Chinese Wuchang Xiangji instead. As the saying goes, "The simpler the more delicious." So in this risotto, only onions and saffron were added to the ingredients. (The following amount is suitable for 3 to 4 people)

• Northeast Wuchang Rice 300g
• Saffron 1/2 teaspoon (about 20 pieces)
• Onion ☜ 1
• Extra virgin olive oil 20g
• Butter 30g
• Dry white wine 180ml
• Parmesan cheese 30g
• Chicken soup A large bowl (about 800ml)

. Prepare all the ingredients;

. Wash the rice with pure water and soak for 20 minutes;

. Drain the fragrant rice and set aside;

. Cut the onion into thin strips and rub the cheese for later use;

5. Add extra virgin olive oil and 10g butter to a thick-bottomed cast iron pot, and heat it over low heat until the butter melts;

6. Add shredded onion and stir-fry over low heat until the onion becomes soft and fragrant and has a transparent color;

7. Add drained rice and stir evenly;

8. Add white wine and stir continuously;

9. Until the moisture is basically dried;

0. Add saffron;

1. Add chicken soup in a small amount (the amount can be over the rice in the pot) and stir continuously. Each time, wait until the chicken soup added was completely absorbed by the rice, and then add it next time until the chicken soup is completely added;

2. During this process, you can see that the rice turns from white to yellow;

3. Finally, the rice turns golden yellow, and the state begins to become viscous and crystal clear. At this time, turn off the heat, add the minced cheese, stir evenly until the cheese melts, then add the remaining 20g of butter, cover and simmer for a few minutes;

4. Mix well and you can eat.

Tips: 1. For traditional Italian risotto, rice does not need to be washed, but according to our Chinese concept, it is better to clean it. Just wash gently, don't rub it. In addition, try to use round rice with better quality, but do not use long-grain Thai fragrant rice; 2. Soak the rice for a while in advance, so that the rice grains can better absorb moisture and taste better after cooking; 3. The whole process of risotto is a half-fry and half-cooking process, so it must be heated over low heat, and the chicken soup should be added in a small amount and stirred repeatedly (as gentle as possible). This not only allows the rice grains to be heated fully and evenly, and better absorb the soup, but also to avoid the rice filling; 4. The amount of saffron does not need to be too much, as too much is not too much (usually adults can soak 4 to 5 pieces a day in water). The purpose of stirring is to make the saffron and rice more fully mixed, so that the color and fragrance of the saffron can penetrate into the rice better.You can also soak the saffron in hot water for a while in advance, and then add the soaked water to the rice; 5. Traditional risotto, the rice is cooked until half a lifetime, and most Chinese people are not very used to it. Therefore, the amount of chicken soup given in my recipe is a range, and everyone can adjust the amount according to their preferences. If you like harder ones, add less chicken soup. If you like softer and glutinous, add more chicken soup and cook for a while; 6. When making this risotto, it is best to use a cast iron pot or non-stick pot with a thick bottom diameter. This will allow the rice grains to be heated more evenly and mature faster, avoiding the finished product being too soft and rotten; 7. Parmesan cheese is a hard cheese (Parmesan cheese powder can also be used), and it is also one of the specialties in Italy. This cheese already contains salt, so this risotto doesn't require more salt. Students with really strong taste can also add a little according to their preferences; 8. After the risotto is made, eat it while it is hot as soon as possible to taste the best taste and taste! You can also drizzle with a little extra virgin olive oil and black pepper when consumed.