|阿柏里歐米 150g||150 g Arborio rice|
|蒜頭(搗碎) 2瓣||2 Garlic cloves, crushed|
|蔬菜湯 500ml||500 ml Vegetable Stock|
|菠菜苗 150g||150 g Fresh baby spinach|
|煙三文魚 250g||250 g Smoked salmon|
|洋蔥/ 紅蔥頭(粗切) 1個||1 Onion / Red Onion, roughly chopped|
|白酒(建議用乾白酒) 50ml||50 ml White wine (Dry is preferable)|
|鮮奶油 50ml||50 ml Double cream|
|新鮮芫荽(切碎) 2茶匙||2 tablespoons of Fresh parsley, finely chopped|
|檸檬/青檸(把皮刨碎) 1個||1 whole Lemon or Lime, grated zest|
|巴馬臣芝士 30g||30g Parmesan Cheese (optional)|
- 準備好量度好份量得材料, 然後開始熬蔬菜湯
Finish the Mise en place. Measure all the required ingredients as described above and heat up the vegetable stock and let it simmers.
- 爆香蒜頭, 然後加入洋蔥煮至軟身
Heat up the oil in a large frying pan and sauté the garlic. Add in the onions and gently cook it for few minutes until soften.
- 加入飯與洋蔥炒勻, 然後倒進白酒, 用中火煮2分鐘, 期間保持攪拌直至所有醬汁都被吸收
Stir in the rice to coat it with the onions. Pour in the white wine; cook it on moderate heat for 2 minutes. Stir the mixture constantly until the liquid is all being absorbed.
- 倒進一杓蔬菜湯及調低至細火, 當所有湯被吸收, 倒進另一杓蔬菜湯, 重複此步驟直至飯煮至剛好煙韌有嚼勁
Pour in a ladle of vegetable stock and reduce the heat to gentle heat. Pour in another ladle of stock when the liquid is absorbed. Repeat this step until the texture of the rice is close to al dente.
- 加入檸檬或青檸皮, 煙三文魚粒, 鮮奶油及巴馬臣芝士, 然後煮3分鐘
Add in the lemon / lime zest. Add in the diced smoked salmon. Pour the double cream and scatter the Parmesan cheese into the mixture. Cook it for further 3 minutes.
- 最後加入菠菜煮至軟身 (你其實可以熄火後只用餘溫煮菠菜)
Finally add in the spinach until the spinach has just wilted. [You can actually take the pan off the strove and cook the spinach with the latent heat remaining in the pan.]
- 上碟時, 再加點煙三文魚和芫荽作為裝飾
Garnish the dish with some more smoked salmon on top or scatter some fresh parsley around the plate.
Special thanks to Anson Lau for the recipe.