关于此食谱

一道永恒的餐厅级烩饭，在自家厨房就能做出来。奶油般滑顺、醇厚且深沈的风味，这道经典食谱用意大利烩饭米（Arborio）通过温暖高汤慢慢调和，做成丝滑细腻的佳肴。秘诀在于耐心——温柔地搅拌，每次只加一勺高汤——以及慷慨地加入黄油和帕玛森芝士做收尾。单独享用效果完美，也可作为蘑菇、海鲜或蔬菜的基础。

步骤说明

1. 1

   Pour the chicken broth into a small saucepan and bring it to a gentle simmer ^[over medium-low heat]. Keep it warm on the back burner throughout the cooking process — adding cold broth to risotto slows cooking and affects the final texture.

2. 2

   In a large, wide saucepan or deep skillet, heat the olive oil and 1 tablespoon of butter ^[over medium heat]. Once the butter melts and begins to foam, add the diced yellow onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent but not browned, about 5–6 minutes.

3. 3

   Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.

4. 4

   Add the arborio rice to the pan. Stir well to coat every grain in the oil and butter. Toast the rice for about 2 minutes, stirring frequently, until the edges of the grains look slightly translucent and the rice smells faintly nutty.

5. 5

   Pour in the white wine and stir continuously until it is fully absorbed by the rice, about 1–2 minutes. The wine will sizzle and steam — this is normal. Scrape up any bits from the bottom of the pan.

6. 6

   Begin adding the warm chicken broth one ladleful (about 1/2 cup) at a time. Stir frequently after each addition, keeping the heat at a steady ^[medium to medium-low simmer]. Wait until each ladleful is almost fully absorbed before adding the next. Do not rush this process — it takes about 20–22 minutes total and is what creates the creamy texture.

7. 7

   After about 18 minutes, begin tasting the rice with each addition of chicken broth. The risotto is done when the rice is al dente — tender throughout but with just a slight bite in the very center — and the mixture flows slowly like loose porridge when you tilt the pan. You may not need all the broth.

8. 8

   Remove the pan from the heat. Add the remaining 2 tablespoons of cold butter and the freshly grated Parmesan cheese. Stir vigorously for 1–2 minutes until the butter melts completely and the risotto becomes glossy and creamy.

9. 9

   Season generously with salt and freshly ground black pepper to taste. If the risotto looks too thick, stir in a small splash of warm chicken broth to loosen it — risotto should flow gently, not sit in a stiff mound.

10. 10

    Serve immediately in warm, shallow bowls. Top with extra Parmesan cheese and a sprinkle of fresh parsley if desired.