黑松露牛肝菌帶子意大利飯 (Black Truffles and Porcini risotto with scallops)

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關於意大利米,作者也在這篇簡單地細說一下吧。其實意大利米分別有幾款 : Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano, Carnaroli及Maratelli,它們的吸水程度也不同,例如 : Vialone Nano係所有米種中吸水力最強的,他們煮的時候就要快及比較水性,好樣我們中國人的湯飯似的,不是我們常見比較黏性的那樣,所以在意大利人會把用途分得很細緻。然而在香港可以找到也只得3款,大致是 Arborio, Carnaroli and Vialone Nano,一般比較容易控制的是Arborio, 其餘兩款也吸水性強,很易煮得過火,所以大多數人也會用Arborio來煮意大利飯。

We can talk briefly about Italian rice here, practically there are various types of risotto : Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano, Carnaroli, Maratelli.  Different rice have its own absorbs condiments, i.e. Vialone Nano is the most absorbs condiments among others, so it easy to overcooked and required fast cooking than others.  Actually, you can only find 3 common types of risotto : Arborio, Carnaroli and Vialone Nano in Hong Kong supermarket, but most of people cooking risotto with Arborio, because it’s more easy to control while cooking, the rest of two are easy to overcooked though.

 

煮意大利飯時,其實有一個既定的程序,亦在煮的過程中也要小心留意,必須一邊攪一邊加湯,不可一次性加入,否則會黏底及吸水不好;此外,記得意大利米一定不能洗米的。

While cooking risotto, they have a standard procedure, you have to look into it, you must have to stir it always and add stock little by little, otherwise it will stick the pan and not cook throughly, also, you don’t have to waste risotto before cooking.

 

好了,讀者應該也大概明白小小意大利米的知識,就開始我們今天的菜式吧。

OK, let’s go start cooking dish now.

 

材料 (Ingredients) :

 

原粒黑松露 (Fresh/preserved whole black truffles) – 1個 (1 pc)

 

黑松露醬 (black truffles sauce) – 1湯匙 (1 tablespoons)

 

乾牛肝菌 (fried ceps) – 20g

 

帶子 (scallops) – 4隻 (4 pcs)

 

意大利米 (Arborio rice) – 150g

 

洋蔥 (onion) – 1個 (1 pc)

 

白酒 (white wine) – 150ml

 

菜湯 (vegetable stock) – 1公升 (1 litre)

 

牛油 (butter) – 150g

 

羊奶芝士 (pecorino cheese) – 少量 (few)

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做法 (Method) :

 

1. 把乾牛肝菌浸於水中20分鐘、洋蔥切小粒、清洗帶子及吸走水份
soak the dried ceps into water for 20 minutes, cut the onion into small cubes, wash and pat dry scallops

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2. 準備一個平底鍋,放入牛油,當牛油溶化,加入帶子煎至兩邊金黃,盛起備用
Prepare a saucepan, add butter, add scallops and cook until two sides are golden brown, take out and set aside

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3. 在同一個鍋,加入橄欖油,加入洋蔥炒至軟身
In the same pan, add some olive oil, add onion and cook until soft

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4. 加入牛肝菌,伴勻後再加入意大利米,再伴勻
Add fried ceps, stir well and add rice, and stir well again

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5. 倒入白酒,並讓它揮發一會
Add white wine and let it evaporate for a while

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6. 再加入浸牛肝菌的水,一邊煮一邊攪
Add the dried ceps water, stir it while cooking

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7. 當水份不足時,就加入菜湯,大約加3-4次
When not enough water, add vegetable stock little by little, stir it gently, and add around 3-4 times

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8. 見意大利飯開始差不多脹大一倍以上,試試是否適合自己的口感,可以的話就可以熄火

When you see the risotto rise for double size, taste it whether its OK or not, if OK, then turn off the heat

 

9. 加入黑松露醬、牛油及羊奶芝士碎,伴勻,蓋上,待2-3分鐘
Add black truffles sauce, butter and pecorino cheese, stir well and lid on for 2-3 minutes

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10. 分好碟後,放上帶子,把原粒黑松露一片片的刨在上面就完成。
Put it on the plate, put the scallops on top and slice the black truffles on the top and finished.

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