| انشأ بواسطة | سبينس |
| وقت التحضير | 5 دقائق |
| وقت الطهي | 40 دقائق |
| عدد الأفراد | 4 |
| مطبخ | الإيطالي |
| النظام الغذائي | مناسب للعائلات |
| إرشادات التحضير | وصفة سهلة |
| سعرات حرارية | 743 |
| دهون | 40g |
| المشبعة | 14g |
| بروتين | 22g |
| الكربوهيدرات | 78g |
| السكريات | 3g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
أدوات ومستلزمات الطبخ
طريقة التحضير
تحميل PDFFinely chop the onion.
Heat the stock in a medium-sized pot and have a ladle ready.
Melt the butter and olive oil together in a medium-sized pot.
Sauté the onion for 5 minutes over a medium-low heat, or until softened.
Stir in the rice and cook for a few minutes, or until it begins to toast.
Stir in a ladle of stock to deglaze the pan.
Add the saffron and begin to add the stock, a ladle at a time, stirring continually.
Ladle in more stock, stirring until each addition has reduced. Continue this process until all the stock has been used.
After 25-30 minutes, all the stock should be absorbed and the rice should be creamy and al dente.
Finely grate 50g of the Parmesan and stir into the rice.
Meanwhile bring a large pan of water to a boil, then reduce to a simmer and carefully crack in the eggs (in batches if necessary).
Poach for 3 minutes until the whites have set.
Remove with a slotted spoon onto kitchen paper towels to drain.
Divide the risotto between four bowls and top with Parmesan shavings, olive oil and the poached.
