龍蝦汁意大利飯 Lobster Risotto 西式食譜

龍蝦汁意大利飯
龍蝦汁意大利飯

龍蝦湯罐頭用來煮意大利飯再加多點cheese 🧀🧀🧀so creamy and yummy 😍💕同埋好方便呀!

材料:

龍蝦 1-2隻 (去肉切大粒, 可煎香龍蝦頭裝飾)
洋蔥 1/2個
Arborio Rice (意大利米) 1 cup
水1/2 cup
龍蝦湯 1罐 (400ml)
Parmesan Cheese 4 湯匙
Mozzarella Cheese 2湯匙
白酒 50ml
牛油 30g
Parsley 適量
鹽, 胡椒 適量

做法:
1) 罐頭龍蝦湯水煲熱
2) 用細火煮溶15g牛油炒洋蔥至透明再下意大利米略炒待每粒米沾上油再下白酒
3) 讓酒精全部蒸發轉細火加入1/4龍蝦湯拌勻,讓米完全吸收
4) 再加入1/4龍蝦湯拌勻,讓米完全吸收 , 此步驟需重複, 加入最後1/4龍蝦湯時加入龍蝦肉煮熟
5) 加入芝士拌勻和15g牛油拌勻
6) 加入鹽和胡椒粉調味, Parsley裝飾

香煎帶子墨魚汁意大利飯 Squid Ink Risotto with scallops 西式食譜 Recipe

香煎帶子墨魚汁意大利飯

The tip is to cook it carefully and make sure it is not over cooked! Don’t experiment with making risotto when you’ve invited your new boss or new boyfriend over for dinner. Practice really does make perfect, and there are some people you don’t want to practice on.😝😝😝
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Squid Ink Risotto (For Four)
Ingredients:
200g Risotto Rice
1 large shallot, diced
1 garlic clove
200ml of white wine
3 table spoon of squid ink sauce (Or more, depends the color you want)
500ml of fish stock
6 scallops
20g of butter
1 lemon, zested
Olive oil
Chopped chives, to garnish

Steps:
1) Start the squid ink risotto by sweating the diced shallot and garlic in a wide bottomed pan with a little oil until soft and sweet
2) Add the risotto rice and fry for a few seconds until lightly toasted
3) Add all of the white wine and cook until all of the liquid has been absorbed into the rice
4) Add the squid ink into the pan. After a minute start to ladle in the fish stock, wait until each ladle of stock is absorbed before adding the next. Do this until all of the fish stock has been added, the process should take around 25 minutes
5) Stir the contents of the pan continuously, cooking on a medium heat. When the risotto is nearly cooked, but still has a soft, fluid consistency add a knob of butter and stir through. Add pepper and salt if needed. 
6) Quickly pan fry the scallops (please dry it with kitchen paper first! Make sure it is very dry) in a hot pan with a splash of oil and butter for 1–2 minutes on each side – do not overcook
7) Serve the rice with the scallops on top and a sprinkling of chopped chives and lemon