How to cook Italian rice

I'm sorry, maybe my practice is different from that upstairs, but I hope I can provide you with reference.

Stewed rice itself is a kind of fast food, so it won't use too fancy materials. Some will use seafood, but not so many kinds. I once saw a Michelin three-star stew with only winter vegetables. Personally, I think too many ingredients will mask the sweetness of arborio rice and the taste of Parmesan cheese. The essence of this dish is the taste of Parmesan cheese. Too much will lose its original flavor.

First, you must boil chicken bones with water. Personally, I usually cook for eight hours, so I don't need to cook for that long, because China mostly uses gas and electricity abroad, which is more relaxed.

It is very important to use olive oil. Olive oil can prevent butter or cream from burning.

Put chopped green onion and garlic into hot olive oil and add salt. Why not use ordinary onions? Because the taste is too strong to cover up the sweetness. Salt can turn onions into water.

Then you have to add arborio rice and fry it until it is about 1 minute. Arborio rice is recognized as the best seasoned rice. Don't turn the rice brown. This is to make the outer layer of rice have a slightly crispy taste.

Stir-fry and add a glass of white wine. Grey Pi Nuo (grape variety) is recommended. If not, you can use other liquor instead. But don't put inferior liquor you don't want to drink.

After the rice absorbs the white wine, slowly add the chicken soup, add a small piece of butter and add the ingredients you want (seriously. . Cook the rice to your taste. Remember to keep stirring, and the fire should not be too big. Now you can start adding parmesan cheese, slowly and bit by bit, and try it every time until you feel appetizing. Remember, Parmesan cheese is a little heavy for Asians, so don't give too much weight to half a hand at a time.

Now your stew will thicken with cheese. Turn off the heat when it is sticky enough. Sprinkle some fresh parmesan cheese on it. Put the chopped Dutch food in and stir it. Remember not to cut Dutch food too many times, the taste will disappear. Stir well, put it in a warm "plate" and shake the plate until the stew is evenly dispersed. When the plate is cold, the stew will get cold easily. Eating something with cheese is as painful as the end of the world. Why plates, not bowls? Because the plate presents better visual effect and aroma.

Together with the leftover white wine, this is a delicious Chinese food. The whole process takes 20 to 30 minutes. Pots and pans are rarely used and easy to clean.