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【プロが教える】七草粥の作り方 洋風に七草リゾットのレシピ

コックさん食堂 6,493 lượt xem 4 years ago
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Here's how to make rice porridge with seven herbs into a Western-style risotto. Simple rice porridge with seven herbs is good, but how about this recipe once in a while? It's very easy to make. It's a simple recipe, but it's a real Western-style risotto. 

Shichigusa porridge is basically porridge seasoned only with salt. However, Western style porridge is not to be discarded. The Nanakusa Risotto I'm going to introduce here is an adult version of Nanakusa Porridge that goes perfectly with white wine.

It is also surprisingly easy to make, so please give it a try!

<How to make "Nanakusa Porridge (Western Style) with Seven Herbs Risotto" (Serves 2 to 3)
(Ingredients)
1 package of seven herbs
1 cup (200cc) rice
40g finely chopped onion
2 tablespoons extra virgin olive oil
20g unsalted butter
50cc white wine
2 tablespoons (10g) Parmigiano-Reggiano

1/4 teaspoon salt
12g unsalted butter

Water 200c + 100cc x 3~4 times

For Boiling Seven Herbs
500cc water
1 teaspoon salt


(How to make)
Wash the seven herbs and set aside.

Separate the heads and roots of the seven herbs (turnip and radish). Cut the roots into bite-sized pieces. Chop the leaves. Chop the other seven herbs into bite-sized pieces.

Boil only the root part of the suzuna and the suzushiro first. Put 500cc of water and 1 teaspoon of salt in a pot, add the roots, heat, and simmer over low heat until tender.

When the roots are cooked, remove them from the pot and use the water to quickly boil the other seven herbs. When the water is done boiling, remove from the pan and set aside.

Finely chop the onions.

Put 2 tablespoons of olive oil and 20 grams of unsalted butter in a frying pan, heat and add the onions and fry over medium-low heat until transparent.

Add the rice and toss to coat evenly with the oil.

8. Add white wine and evaporate the water with slightly high heat.

Add 200 cc of water and cook over medium-high heat, stirring occasionally, until the water evaporates.

Tips
If the heat is too low, the rice will melt before it is cooked, so set the heat to medium high.
If the heat is too low, the rice will melt before it is cooked.
Do not overcook the rice. See the video screen. When you scrape the bottom with a spatula, it should stick to the bottom.

10. Add 100cc of water again and let it evaporate. Repeat 3 or 4 times.

Just before it becomes al dente, season it with 1/4 teaspoon of salt.

Turn off the heat just before the desired consistency and stir in 12 grams of unsalted butter, the grated Parmigiano, and the seven herbs.

Taste and season with salt if necessary.

Serve and finish.

Tips:
You can replace the seven herbs with other ingredients in this recipe.
For example: rape blossoms, chrysanthemum greens, beans, etc.


Product reference
Parmigiano Reggiano
https://a.r10.to/hlbhbE

Grana Padano
https://a.r10.to/hDgnVV

Rotary cheese grater
https://a.r10.to/haBQrb


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#Shichigusa porridge #How to make #Rizotto #Western style #Recipes

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