- Ioli yeolive - izinto ezi-3. iipuni
- I-anyanisi (ecoliweyo) - 1 iglasi
- I-shallot (ecocekileyo) - 2 st. iipuni
- I-Arborio irayisi - ii-2.5 izindebe
- I-white white dry - 1/2 indebe
- ITyuwa - 1/2 ithisipuni
- I-Mascarpone - 250 Grams
- I-Hard cheese - i-100 Grams
Kwi-brazier sitshisa ioli yeoli, uyiphonse ngokuyi-oyiki (anyanisi kunye ne-shallots). Fry de i-anyanisi ivulekele, uze ungeze ilayisi kwi-brazier. Gxuma kwaye uchele malunga nemizuzu engama-2. Sityhalala kwiwayini, siphumelele ngokupheleleyo. Xa iwayini iqhuma ngokupheleleyo, yongeza i-ladle yomhluzi kwi-brazier. Xa umhluzi uphupha phantse ngokupheleleyo, yongeza i-ladle yomhluzi. Phinda ulandelelanise de kube irayisi ikulungele. Ukongeza umhluzi kuyimfuneko kancinci, kwi-ladle, ukuba uyithulule konke ngexesha - akukho nto iya kuvela. Ukulungeleka kwelayisi kumiselwe indlela yoomkhulu-siyayinambitha. Xa irayisi ikulungele, yongeza i-mascarpone cheese kwi-brazier. Qhubeka ukupheka kwishushu esiqhelekileyo, ugxininise - emva kwemizuzu emi-1-2 kuphela i-mascarpone iya kunyibilika. Xa i-mascarpone iyancibilika kwaye idibanisa nelayisi, yongeza ushizi osikiweyo kunye netyuwa kwi-brazier. Gcina, lungise umzuzu - uze ususe emlilweni. Ekubeni kukho i-risotto kunye ne-mascarpone ngaphandle kweyonto-endiyithandekayo, njengendlovu yangasese, ndifakwe i-asparagus. Sisebenzela i risotto nge-asparagus edibeneyo. E mnandi!
IiNkonzo: 4