【BBC纪录片】老妈私房菜 第76期:牛肝菌
我已经准备好了可口的牛肝菌 我事先泡过了45分钟
And then I've just fried them off in a little bit ofbutter.
然后用少许的黄油油炸
Now what I'm going to do is basically I'm just going to blend them up.
现在要将他们搅拌在一起
Blimey, I wasn't expecting that. Almost like a...a porcini paste.
我还真没想到要这样做 很快就要像浆糊一样了
Time to add the rice.About a handful per person.
加入大米 每个人大概一把的量
Now this bit's important, isn't it? That you cook the rice for a minute or two, so it's got a nicegolden coating in the oil.
这个步骤很重要吧 炸米一到两分钟 会变成诱人的金黄色
Literally give it a nice little colour.
为菜增添一份别致的颜色
Peter adds a good glass of white wine, and then his broth, a ladle at a time.
皮特加入少许白酒 然后是高汤 一次一勺
The broth must be hot, in fact, it must be boiling and not just hot.
汤必须是要滚烫 不仅是有点热而已
The trick is to wait for the rice to absorb the broth before adding the next ladle.
诀窍是等米吸收高汤之后再加入下一勺米
You can't rush a risotto, can you?
做这道菜不能急 对吧
You can't.
是 不能
When the rice is almost cooked, Peter stirs the porcini through, and seasons to taste.
米快要煮熟的时候 均匀拌入牛肝菌
A touch of black pepper.
加点黑胡椒
I feel I'm in a proper Italian restaurant.
我觉得我在一家上等意式餐厅
No! The pepper grinder needs to be bigger. Give over.
不能让力气大的人磨黑胡椒 让我来
Well, I'm a modest kind of man.
我很低调的
Peter finishes the risotto with a little bit of butter and some creme fraiche.
用一点牛油来收尾 还有一些法式鲜奶油
Why do you use creme fraiche?
为何要用法式鲜奶油
It just gives it that lovely, creamy kind of texture.
口感会变得美妙顺滑
Now, Dave, at this point, we would have melted some parmesan cheese through the risotto,wouldn't we?
如果是我们来做 我们会加入帕玛奶酪 让他在意式炖饭里面融化
Aye. But not Peter. He puts his on top, just as he serves it.
皮特没有这样做 他会在上菜时放在最上面
This is nearly done. So I think we're kind of ready to plate up.
快要好了 可以摆盘了
Yes!And... Get tasting. Lovely. Great!
开始尝试了 好极了
