Soybean milk Risotto
Published Jun 16, 2020 at 01:58am ET
I was inspired by a licorice saffron risotto in Mio. Looking at the golden risotto, I wondered if it would be interesting to make a pure white risotto out of soybean milk.
Food Material List
- 1 Risotto meter A cup
- 2 Soybean Milk Three cups
- 1 Cut the shallots into small pieces, then separate the white part of the shallots from the leaves. Rub the ginger with a wiper until it is ready to use.
- 2 Put a little oil in a small pot, add scallions and ginger roses, stir-fry, then pour Risotto rice, let the rice evenly coated with grease.
- 3 Pour in soybean milk several times, and keep stirring to prevent rice paste pan bottom
- 4 Add a little soy milk to the mix and season in the pan.
- 5 After 15-20 minutes, we can see that the soup has been fully absorbed by rice. Taste a rice and feel the ripeness. At the center of the rice, there is a very thin white line (that is, we call Jiasheng). Then risotto is finished, mascapone is lowered, Parmesan is rubbed, stirred, and covered with the pot cover for 5 minutes.
- 6 Put out the pan and dish, then sprinkle with sesame and onion leaves, and point one or two drops of sesame oil.
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Healthcare food category
Refreshing, Baking, Salty, Light