- Imifuno i-broth - 750 milliliters
- Ilayisi - 300 igrama
- Iwayini elomileyo elimhlophe - 200 Milliliters
- I-Shrimp - 250 Grams
- Imissels - 250 Grams
- Iparmesan - 75 iigremu
- Ibhulabhu - 1 iqhekeza
- I-Garlic - 2 Amazinyo
- Ioli yeoliva - 50 milliliters
- I-Butter - 30 Grams
Sithatha iphoyinti yokucima ephantsi-nyibiliki kwaye unyibilikise i-cream kunye neoli yeoli. Ngaloo mafutha gazinga u-anyanisi ococekileyo kunye negaliki kude kube yigolide. Emva koko uphonsa epanini lokutshiza irayisi eluhlaza kunye nefry kunye ne-anyanisi kunye negalikhi eminye imizuzu engama-2-3. Ilayisi kufuneka ilandele ioli. Yongeza iwayini kunye nefry kumlilo okhawulezayo malunga nemizuzu eyi-8-10 ukugqiba ukusela kwewayini. Xa iwayini ikhuphuka ngokupheleleyo - sinciphisa ubushushu kwaye siyithululela umhluzi omncinci kwi-pan. Njengengxenye enye yomhluzi uphuphuka, kuthululwa entsha, ukuze irayisi iphekwe lonke ixesha kumhluzi. Oku kuya kuthatha imizuzu engama-20. Imizuzu emi-5 ngaphambi kokuba irayisi ilungele, songeza ama-shrimps kunye nama-mussels. Yongeza ityuwa, pepper uze udibanise. Xa irayisi isilungele - yususe emlilweni, engeza ibhotela encinci, ufefe nge-parmesan etyhefri. Gxuma kwaye makume imizuzu engama-3-4 phantsi kwesiqhekeza. Yenziwe! I risotto enesithokozo neyinkathazo inokusetyenziswa kwitafile.
IiNkonzo: 3-4