Mission 1 -- Riso Passione

It has been 2 months since I mentioned, you all know I am SO LAZY.


Here goes operation Al Dente :

1. Heat the chicken stock gently. On the other hand, cook 2 finely chopped onion with olive oil in a pan, until sweat.
2. Add all your Italian rice into the pan, stir with a wooden spoon. You notice the rice becomes shiny.
3. Add some stock into the rice, give a quick stir to prevent sticking.
4. Repeat step 5 every 3 minutes. Keep the process for about 20 minutes.
5. Drain your favorite canned fish and corn (fresh ones are always preferred), add to the pan.
6. Seasoning with salt and ground pepper, a sprinkle of Italian herb would be amazing.
7. Add double thick cream, mix well and serve.

Risotto northern Italy style (prototype)

Note that stock must be hot, otherwise the rice will stop cooking and the whole dish will be ruined. Also remember to stir the rice gently to make sure every single rice absorbs liquid evenly. Parmesan cheese is always a good choice for sauce, it is just my personal favorite not eating cheese. This recipe offers a rich creamy taste, bacon and wild mushroom are also perfect combination instead of tuna fish.
. . . . .

其實最重要係米飯本身o既質地，大部分餐廳 risotto 用 Aborio 口感都係黏黏糊糊，我自己就唔太鐘意。追求咬口，最後搵到一隻意大利入口o既 parboiled rice，粒粒晶瑩剔透，夠晒煙韌，同 Campbell o既 chicken stock 簡直係妙絕配搭。

不過人人口味唔同，呢樣就真係要自己試多幾次先知邊隻米o岩食。