Shinkafa tare da kabewa da cuku Parmesan

Shiri

1. Bare ki raba kabewan ki yanka shi kanana cubes.

2. A cikin wani saucepan, zafi da tablespoon na man shanu. Mu bar shi ya narke, sai a yayyanka albasa sosai sannan a soya shi tare da man shanu a kan zafi kadan.

3. Da zarar mun ga an fara farautar albasa, sai mu zuba kabewa da shinkafa. Muna ci gaba da shan wahala komai. Yi gishiri da barkono kuma ƙara gilashin farin giya. Kuma ba tare da tsayawa motsawa ba mun bar komai ya dafa.

4. A wannan yanayin, mun yi amfani da takamaiman shinkafa don yin risotto, wanda shine shinkafar arborio. Domin ya zama mai dadi sosai, ba dole ba ne ka ƙara duk broth a lokaci ɗaya, amma kadan kadan kuma a bar shi ya sha, don haka shinkafa ya saki duk sitaci, kuma an halicci cream mai siffar risotto.

5. Abin da ake so shi ne a zuba kwata na romon a cikin shinkafa, a motsa, a bar ta ta rage, idan muka ga shinkafar ta kare, sai a kara kwata. Don haka har sai kun gama duk broth.

6. Da zarar shinkafar ta kasance abin sha'awarmu game da kayan aiki, cire shi daga zafi, sa'an nan kuma ƙara cukuwar Parmesan, wanda za ku ga yadda yake narkewa tare da ragowar zafi daga kicin.

7. Kuma mun riga mun shirya shinkafarmu ta kwano da dandano. Mun sanya shi a cikin kabewa kuma munyi masa ado da wasu kesan flakes ɗin Parmesan.