四步搞定帕马森意大利烩饭 parmesan risotto

Name: 四步搞定帕马森意大利烩饭 parmesan risotto
Ingredients: 90克（半量杯）Arborio米; 2-3瓣大蒜; 小半只 （30克）洋葱; 350毫升温高汤; 30-40克帕马森干酪; 10-15克黄油; 适量盐、黑胡椒

2 人做过这道菜

众多经典意大利菜，比如玛格丽特比萨，其实都只需要精简食材。
意大利烩饭的米粒通过炖煮变得饱满粘稠，完美吸收了高汤和食材的鲜味，很难做得不好吃！这次分享用料省、做法易，主要用帕马森干酪调味的意式烩饭，芝香浓郁，醇厚而圆润的口感，让人感到温暖满足！
两人份材料

用料

不粘锅烧热适量油，加入蒜末和洋葱末，中火翻炒两三分钟，至洋葱呈半透明。加入Arborio米，翻炒一两分钟。
Heat about 1 tsp oil in a pan, add minced garlic, finely chopped onion, saute over medium heat until onion is translucent, about 2-3 minutes. Add Arborio rice, saute for 1-2 minutes.
转中小火，分次倒入高汤并搅动，每次约1/4量杯，米粒吸收汤汁再加下一波，直到米粒变得饱满而粘稠（但不烂），大约需要20-30分钟

超级懒人法：直接倒入全部高汤，中小火炖20-30分钟，时不时搅动，直到汤汁被完全吸收，米粒饱满粘稠，或者煮到你自己喜欢的口感！
Switch to medium-low heat. Add broth, 1/4 cup at a time, stirring constantly until broth is fully absorbed. Repeat until you've used all the stock and rice is tender. This take about 20-30 minutes.

If you are feeling lazy: pour in all the stock, simmer 20-30 minutes, stirring occasionally, until rice is tender and stock is absorbed.
转小火，倒入现磨帕马森干酪拌匀
Switch to low heat, stir in freshly grated Parmesan cheese
加入黄油，盐和胡椒粉调味，拌匀关火，趁热吃！

Add butter, season with salt and pepper. Remove from heat, serve immediately.
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