Risotto Recipe: butternut squash risotto with crispy leeks/意式南瓜烩饭配韭葱

Описание: Risotto Recipe: butternut squash risotto with crispy leeks（意大利胡子的料理视频，中文内容请往下拉 ↓ ）
Pumpkin is a key ingredient also in Italy in Autumn. A delicious way to use it is in a creamy risotto. To balance the sweetness of the pumpkin we use the freshness of the mint and some crunchy fried leeks.

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butternut squash risotto with crispy leeks
⭐️ingredients for 2:
vegetable broth: carrot, leek, celery/celeriac, parsley and Parmigiano crust

butternut squash risotto: 120g risotto rice (2 portions)
250g, butternut squash
, 2 shallots
, 50g dry white wine
, 20g Parmigiano
and 20g butter


crispy leeks: 3 layers of leek,
50g flour and
100g prosecco
mint

olive oil, salt and pepper

💡cooking tips:
batter: prosecco sparkling wine gives the fried leeks both acidity and crispiness. Alternatively to prosecco you can also use sparkling water.
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每年冬天都会吃上几顿意式南瓜烩饭，今年胡子鼓捣了点不一样的，在往年常吃的南瓜烩饭上堆了炸韭葱。嘿，这绵密的南瓜烩饭配上香脆韭葱，美味又有多层口感。

⭐️2人份烩饭用料：
蔬菜汤： 胡萝卜、韭葱、西芹/根芹、欧芹和帕尔玛干酪壳。
意式南瓜烩饭：意式烩饭米120克 （两人份）、奶油南瓜 250克、红葱头2颗、干白葡萄酒50克、帕尔马干酪20克和黄油20克。
炸韭葱：韭葱3片、面粉50克、普罗塞克起泡酒100克
薄荷叶
橄榄油、盐和黑胡椒

💡食材tips：
蔬菜汤：胡子直接买了德国超市里的蔬菜汤食材包，买不到根芹的可以用西芹代替。
帕尔玛干酪：意大利语Parmigiano-Reggiano，也可以使用哥瑞纳-帕达诺奶酪，意大利语Grana Padano。不过在英语/德语中，这两款奶酪被统称为Parmesan，中文为帕玛森干酪。
面衣：普罗塞克起泡酒会给予油炸韭葱一些酸味，而气泡让油炸后的面衣层次更丰富蓬松。如果买起来麻烦，可以用气泡水替换。

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background music from artlist:
deep brown eyes instrumental version by racoon racoon

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