risotto – 溫馨小廚

之前介紹了如何做香腸，做好後除了煎，也可以用來做不同的菜式，今次就簡單地用香腸來做個意大利飯吧。

Refer to previous post about making sausage, other than grill sausage, we can also make it as a main dishes, so in this post, just let’s make a simple sausage risotto then.

材料 (Ingredients)：

意式香腸 (Italian sausage) – 3+1條 (3+1 pcs)

紫椰菜 (Red Cabbage) – 1/4個 (1/4 pc)

洋蔥 (White onion) – 1/2個 (1/2 pc)

白酒 (White wine) – 150ml

菜湯或雞湯 (Vegetable stock or chicken stock) – 500ml

意大利米 (Risotto rice) – 220g

蕃茜 (Parsley) – 少許 (few)

牛油 (Butter) – 15g

巴馬臣芝士 (Parmesan Cheese) – 少許 (a handful)

意大利黑醋 (Balsamic vinegar) – 少許 (few drops)

做法(Method) ：

1. 把香腸去衣、紫椰菜切幼絲、洋蔥切細粒
Peel off the hog cashing, cut the cabbage into very thin slices and cut the onion into small cubes

2. 把香腸分為3+1的分量，3條的分量是用來炒的，而1條的分量就加入少量芝士碎及蕃茜，攪勻後搓成一個個的小備用
Separate the sausage into 3+1, the main 3 pcs will be cooked with other ingredients, now use the other one sausage, add some cheese and parsley flakes and make it into a small meatball

3. 紫椰菜切絲後，留一小份用來裝飾用，其他就用來煮的
Red cabbage cut into very thin slices, and leave some for garish, the rest will be cooked too.

4. 先把湯底煮熱及保暖
First, heat the stock and remain warm

5. 準備另一個平底鍋，先下油，再下洋蔥粒炒至軟身
Prepare a sauce pan, oil in, then add onion and stir until soft

6. 加入3條香腸肉再炒
Add the main 3 sausages and stir again

7. 然後加入紫椰菜再炒一會
Then, add the red cabbage and stir for a while

8. 加入意大利米伴勻，再加入白酒，等酒精揮發一會
And now add the risotto rice and stir it well, then add white wine, and let it evaporate out of the alcohol

9. 一勺一勺地加入湯底並一路攪拌，以免黐底
Then add stock into the rice little by little and stir it frequently

10. 另一方面，用另一個平底鍋，把香腸球用小火煎至小許金黃色，再加入少量白酒，再煮一會就關火備用
On the other hand, use another sauce pan, put some oil and grill the meatball until little brown, then add some white wine and cook a while, then off fire and set aside

11. 一直加一直煮至米粒脹身 (大約20分鐘)，直至你喜歡的軟硬度就可以關火
Back to the rice, continue add stock until the rice looks bigger and creamy, taste it whether the rice soft the texture you like, then off the fire

12. 加入一片牛油及芝士碎，攪拌至牛油及芝士溶化
Add some butter and cheese, then stir it until all butter and cheese melted into the rice and form creamy texture

13. 把餘下的椰菜絲放上面，以及香腸球，再倒入少量意大利黑醋就完成了。
Finally, put the remain red cabbage and meatball on the top for garish, then put some balsamic vinegar, finished.

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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.