菌菇烩饭搭配黄油煎带子
只需要用常见调味料就可以做出一道卖相高级，风味层次丰富，鲜掉眉毛的暖暖烩饭。每一颗米粒都吸收充满菌菇精华的汤汁，饱满Q弹。褐色黄油淡淡的烤坚果香气融合新鲜带子自带的鲜甜味道，仅仅用盐和胡椒粉调味就非常美味。点睛之笔是柠檬皮屑，柑橘清香让整体口味更上一层楼，看着也更让人有食欲！
又是一道看起来高大上其实做法简单，可以拿来唬人的菜！
A gourmet-style mushroom risotto made with humble seasonings, a dish that is both visually appealing and bursting with flavours. Each grain of rice soaks up the umami rich mushroom-infused broth. As for the scallops, the subtle nutty notes of brown butter complement the sweetness of fresh seafood so well. A simple seasoning of salt and pepper will be sufficient to emphasize the deliciousness. Finally, a sprinkle of lemon zest elevates the dish with a refreshing citrus aroma, taking the dish to a new level of appetizing delight!
2人份材料
Serves 2
意大利arborio米 120克
中等洋葱 1颗
大蒜 3-4瓣
白葡萄酒 1汤匙
综合菌菇 150克
水或无盐高汤 ~500ml
黄油 15-20克
带子 200克
盐、胡椒粉适量
柠檬皮屑
120g arborio rice
1 medium onion
3-4 cloves garlic
1tbs white wine
150g mixed mushrooms
~500ml water / unsalted stock
15-20g butter
200g scallops
salt, pepper to taste
Lemon zest
步骤 Instructions
深口锅中火加热适量油，倒入洋葱末、蒜末，翻炒直到洋葱变半透明，约两分钟。加入意大利米翻炒一分钟左右后倒入白葡萄酒，翻炒至蒸发。
Heat about 1/2 tsb oil in a pan. Add finely chopped onion and minced garlic, sauté until onion is soft and translucent, about 2 minutes. Add Arborio rice and cook for 1 min. Pour in white wine, reduce until almost dry.
加入综合蘑菇（口蘑、鸡油菌、平菇、牛肝菌，都很不错），翻炒2-3分钟
Add mixed mushrooms (cremini, Chanterelle, oyster mushrooms, porcini are all great options for risotto), saute 2-3 min.
转中小火，分次倒入清水或无盐高汤，每次约半量杯，不停翻动，直到液体完全被米粒吸收再继续加高汤，总共煮约20-30分钟（按自己喜欢的口感调整高汤用量和时间）
Pour in broth, 1/2 cup at a time, stirring frequently until the liquid is completely absorbed before adding more broth. The process takes about 20-30 minutes (adjust broth and time according to your preference).
汤汁粘稠，米粒饱满、软度煮到你喜欢的程度之后（中国人可不吃夹生饭），加入适量盐和胡椒粉调味，最后加入黄油拌匀，关火。
Turn off heat once risotto is cooked to your liking (some like it softer, then cook longer), add salt and pepper to taste, stir in butter.
煎带子：不粘锅中火融化一小块黄油，直到黄油呈浅褐色，加入带子用中火煎，每面2-3分钟左右（较大的新鲜袋子这个时长是很嫩的半熟状态，如果害怕半熟带子可以增加煎的时间）。建议用盐之花调味，它特别能带出海鲜的鲜味！
To make seared scallops: melt butter over medium heat, until it's lightly browned. Cook scallops for 2-3 min per side (this will give you succulent half cooked scallops, which I love, you may adjust time to your preferences). I recommend simply season scallops with fleur de sel, it helps enhance the umami of seafood.
烩饭装盘，码上煎带子，来点儿消磨胡椒粉，以及必不可少的柠檬皮屑。整道菜因为金黄色的柠檬皮屑也看起来很让人有食欲了。高兴的话，撒点欧芹碎点缀，更像回事了。
如果不想要站在炉灶旁边分多次加水/高汤，你也可以一次性加完，然后盖锅盖，用中小火去焖，口味不会有很大差别。
微微焦化的黄油为扇贝增添了奶香味道还有微妙的坚果香气。扇贝表面金黄，内部很嫩很多汁。得益于多种菌菇，底部口感绵密的烩饭充满了属于大地的独特香气和鲜美。来自海洋和陆地的鲜美相辅相成，这道容易操作的菜就仿佛是大自然和谐的奏鸣曲。有时候，来自山河湖海的至味真的只需要最简单的调味！
看起来很厉害的简单西餐
