青醬燉飯 Pesto Risotto

材料 Ingredients

阿爾保利米 Arborio rice 2 杯 cup 雞高湯 Chicken stock 4-1/2 杯 cup 特級初炸橄欖油 Extra virgin olive oil 2 大匙 Tbs 洋蔥丁Diced onion 2 杯 cup 大蒜末 Minced garlic 1 大匙 Tbs 白酒 White wine 1 杯 cup 青醬 Pesto 1-1/2 杯 cup 鹽 Salt 1/4 小匙 tsp 黑胡椒 Black pepper 1/8 小匙 tsp 碎巴西利扁葉 Minced flat-leaf parsley 2 大匙 Tbs

做法：

1.	米略為沖洗後濾乾。雞湯在小鍋裡煮滾後關成最小火保溫。
2.	將2大匙油，洋蔥丁，1/4小匙鹽和1/8小匙黑胡椒放入加熱的炒鍋，炒到洋蔥變透明。倒進白酒，大蒜末和米。用中火煮到液體已收乾，要不停攪動。
3.	加一大鍋勺的雞湯到鍋裡與米拌勻後，持續攪拌直到雞湯全部被米吸收。重複此步驟直到雞湯剩下一鍋勺。
4.	加入青醬和剩餘的雞湯到鍋裡與米拌勻後關成小火煮5分鐘，要不時攪拌。
5.	熄火。加入巴西利葉拌勻。

PROCEDURE

1.	Rinse the rice and drain. Boil the chicken stock in a small sauce pan. Turn the heat to the lowest to keep the stock warm.
2.	Add 1 tbs. of oil, diced onion, ¼ tsp. of salt and 1/8 tsp. of black pepper in a heated pan. Sauté until the onion is translucent. Mix in the white wine, minced garlic and rice. Cook over medium heat until the wine is absorbed, stir consistently.
3.	Add one ladle of the warm stock to the pan and stir consistently until it is absorbed by the rice. Repeat this step until the stock is one ladle left.
4.	Turn the heat down to the low. Add the pesto and the rest of chicken stock. Cook for another 5 minutes, stir consistently.
5.	Turn the heat off. Mix the minced parsley with the risotto.

最後更新 (Last Update): 09/18/2018
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