Serves 4 4人份
320g arborio rice 艾保利奥米320克
3 soup spoons of butter 黄油3汤匙
2 cloves of garlic 大蒜两瓣
3/4 glass of red wine 红酒3/4杯
1/4 onion, finely diced 洋葱1/4个，切丁
2 soup spoons of Parmesan cheese 意大利干酪2汤匙
Small bunch of parsley, finely chopped 欧芹少许，切碎
200mL of vegetable stock 蔬菜汤200ml
4-6 shiitake mushrooms, finely chopped 香菇4到6个，切碎
Salt to taste 盐适量
3 Italian sausages, chopped* 意大利香肠3根，切碎
A splash of extra virgin olive oil 少许初榨橄榄油
*This dish can easily be made vegetarian by excluding the sausage. 此菜肴如除去香肠可以是素菜。
In a heavy medium-sized pot, heat some extra virgin olive oil over medium-high heat. Sauté the onion and garlic for 2-3 minutes, but do not let them color.
Add the sausage, mushrooms and salt. Then add the rice and stir well for about a minute.
Add the red wine and stir to combine. Bring to a boil. Stir frequently (about every 90 seconds).
Turn the heat to medium. Add the vegetable stock – about 1/2 cup at a time, stirring all the while.
Keep cooking until the rice is done, but still a little al dente. Note: You don’t want mushy rice. Add butter, parmesan cheese, parsley, and salt (if needed).
Francesco Maria Sanna is the chef de cuisine for Bene Italian Restaurant at Sheraton Beijing Dongcheng Hotel. He started his career in his hometown of Cagliari, Italy. When Sanna was young, he would make fresh pasta with his father and sisters on Saturday nights. Sanna was the sous chef for the award-winning Italian restaurant Le Royal Méridien Shanghai and was nominated for Italian Master Chef 2011 by the Barilla Academy. Outside of the kitchen, Sanna’s other great passion is sports.
This article is excerpted from beijingkids October 2012 issue. View it in PDF form here or contact firstname.lastname@example.org to find out where you can pick up your free copy.