藏红花烩饭

材料

虎虾8只,保留尾巴和外壳
蒜头1瓣
迷迭香1枝
橄榄油2-3大匙

烩饭

藏红花0.1克
意大利烩饭用米250克
洋葱1个
牛油2大匙
白葡萄酒100毫升
鸡汤1.2升
盐和胡椒粉少许
帕尔马干酪60克

做法

1 把藏红花轻轻压碎,浸泡在50毫升的温水中;把洋葱去皮切丁;把鸡汤煮滚。
2 在平底炒锅中加热1大匙牛油,用中火把洋葱丁翻炒至透明,加入烩饭用米稍微翻炒,加入白酒,不加盖煮滚。
3 加入1-2勺煮滚的鸡汤,分量足够盖住米饭,继续不加盖煮15-17分钟,不时搅拌,继续分批加入鸡汤。烹饪时间结束前10分钟,加入藏红花水。
4 把帕尔马干酪磨碎。鸡汤全部加入锅中后,拌入剩下的牛油和一半的帕尔马干酪,用盐和胡椒调味,把烩饭放置2分钟。
5 把虎虾洗净抹干,用少许盐和胡椒调味;把蒜头连皮一起捣碎。
6 在大型煎锅中加热橄榄油,加入蒜头和迷迭香,然后加入虎虾,两面各煎约3分钟。
7 把烩饭和煎好的虎虾一起上桌,撒上剩余的干酪即可。

Safron Risotto

Ingredients

8 black tiger prawns, with tails and shells
1 garlic clove
1 sprig rosemary
2-3 tbsp olive oil

Risotto

0.1g saffron threads
250g risotto rice
1 onion
2 tbsp butter
100ml white wine
1.2L chicken stock
salt and pepper to taste
60g parmesan

Method

1 Lightly crush saffron threads and steep in 50ml luckwarm water. Peel onion and dice finely. Bring chicken stock to boil.
2 Heat up 1tbsp butter in Fusiontec Aromatic high casserole 24cm. Saute diced onion inside at medium heat until transparent. Add rice, briefly saute, then douse with wine and leave to boil down, uncovered.
3 Pour over 1-2 ladles of boiling stock to just cover rice. Cook for 15-17mins, uncovered, stirring and adding stock occasionally. 10mins before the end of cooking time, add saffron and infused water.
4 Grate parmesan finely. Once all of stock has been used, add the rest of butter, stir in half of parmesan, season with salt and pepper. Set risotto aside for 2mins.
5 Wash prawns, daub dry and season with a little salt and pepper. Crush garlic with skin on.
6 Heat up olive oil in Fusiontec frying pan 28cm with garlic and rosemary, add prawns and sear lightly on both sides for approx. 3mins.
7 Serve risotto with prawns and sprinkle with the rest of parmesan.

食谱提供
WMF

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TEXT 若昕 PHOTOS WMF