【BBC紀(jì)錄片】老媽私房菜 第76期:牛肝菌

And now what I've done here is I've got some niceporcini mushrooms, and I've soaked them for about45 minutes.

我已經(jīng)準(zhǔn)備好了可口的牛肝菌 我事先泡過(guò)了45分鐘

And then I've just fried them off in a little bit ofbutter.

然后用少許的黃油油炸

Now what I'm going to do is basically I'm just going to blend them up.

現(xiàn)在要將他們攪拌在一起

Blimey, I wasn't expecting that. Almost like a...a porcini paste.

我還真沒(méi)想到要這樣做 很快就要像漿糊一樣了

Time to add the rice.About a handful per person.

加入大米 每個(gè)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.

這個(gè)步驟很重要吧 炸米一到兩分鐘 會(huì)變成誘人的金黃色

Literally give it a nice little colour.

為菜增添一份別致的顏色

Peter adds a good glass of white wine, and then his broth, a ladle at a time.

皮特加入少許白酒 然后是高湯 一次一勺

The broth must be hot, in fact, it must be boiling and not just hot.

湯必須是要滾燙 不僅是有點(diǎn)熱而已

The trick is to wait for the rice to absorb the broth before adding the next ladle.

訣竅是等米吸收高湯之后再加入下一勺米

You can't rush a risotto, can you?

做這道菜不能急 對(duì)吧

You can't.

是 不能

When the rice is almost cooked, Peter stirs the porcini through, and seasons to taste.

米快要煮熟的時(shí)候 均勻拌入牛肝菌

A touch of black pepper.

加點(diǎn)黑胡椒

I feel I'm in a proper Italian restaurant.

我覺(jué)得我在一家上等意式餐廳

No! The pepper grinder needs to be bigger. Give over.

不能讓力氣大的人磨黑胡椒 讓我來(lái)

Well, I'm a modest kind of man.

我很低調(diào)的

Peter finishes the risotto with a little bit of butter and some creme fraiche.

用一點(diǎn)牛油來(lái)收尾 還有一些法式鮮奶油

Why do you use creme fraiche?

為何要用法式鮮奶油

It just gives it that lovely, creamy kind of texture.

口感會(huì)變得美妙順滑

Now, Dave, at this point, we would have melted some parmesan cheese through the risotto,wouldn't we?

如果是我們來(lái)做 我們會(huì)加入帕瑪奶酪 讓他在意式燉飯里面融化

Aye. But not Peter. He puts his on top, just as he serves it.

皮特沒(méi)有這樣做 他會(huì)在上菜時(shí)放在最上面

This is nearly done. So I think we're kind of ready to plate up.

快要好了 可以擺盤(pán)了

Yes!And... Get tasting. Lovely. Great!

開(kāi)始嘗試了 好極了