Risotto is such a beloved dish, but it can come off as daunting and complicated if you don't follow a few important rules. We're gonna break down the steps it takes to make an absolutely perfect risotto.
義大利燉飯是一道令人喜愛的佳餚，但要是你沒有遵守幾個重要原則的話，它看起來可能會複雜到嚇壞你。現在我們要來一步步拆解煮出完美燉飯需要些什麼步驟。
Risotto is traditionally made with Arborio rice which is a type of short-grain rice. It has a high starch content, which allows it to become creamier once cooked. You can use other types of rice or grains, like long-grain rice, farro, or barley, but we'd recommend sticking with Arborio.
傳統上義大利燉飯用的是阿柏里歐米，屬於短粒米的一種。由於它富含澱粉，煮過之後會變得比較黏稠。你也可以用其他品種的米或穀物，像是長粒米、二粒小麥或者是大麥，但我們比較推薦用阿柏里歐米。
There's no hard-and-fast line when it comes to achieving the ideal consistency. However, a good rule of thumb is for every one cup of rice, use four to six cups of stock. We're using chicken stock, but you can use the stock of your choice or even hot water in a pinch.
不需要嚴格固定的比例也能煮到完美稠度。但經驗法則顯示，一杯米需配上四到六杯高湯。我們用的是雞高湯，但你也可以選自己喜歡的高湯，甚至必要時用熱水也可以。
We're gonna bring the stock to a boil over high heat. If you add cold stock to your rice, it won't cook through or achieve that ideal, creamy texture. As your stock comes to a boil, we need to select the right pot for the risotto. Make sure to use a tall pot; as you continuously add stock, the rice will double in size. And if your pot is too small, it could overflow. Once the stock is boiling, reduce the heat to a simmer, or just keep it close by. The important thing is that the stock stays warm.
我們現在要用大火煮滾高湯。如果你把冷高湯加入生米當中，米會煮不熟，也不會有理想的黏稠感。在高湯開始滾的時候，我們要選擇適合燉飯的鍋子。一定要使用高一點的鍋子；因為當你持續倒入高湯的時候，生米會逐漸膨脹到兩倍大。如果鍋子太小的話，米可能會滿出來。一旦高湯開始沸騰，將火轉至小火，或者是把鍋子放在靠近爐子的地方。最重要的是讓高湯保溫。
Bring your risotto pot to the stove, and reduce the heat to medium. Now, add your oil to the pan. Once the oil is hot, it's time to add your allium of choice. We're going with shallots. If you don't want to use shallots, you can use other alliums like onions, scallions, or garlic, whichever you prefer. You're gonna cook the shallots until they're translucent.
把燉飯用的鍋子放到爐子上，並將火轉到中火。現在，倒油入鍋。一旦油熱了，就可以加入自己喜愛的蔥類。我們加的是紅蔥。如果不想使用紅蔥的話，也可以用其他蔥類，像是洋蔥、青蔥或者是大蒜，只要你喜歡就好。拌炒紅蔥直到它們呈現半透明為止。
And this point, add the mushrooms and butter, cooking down until soft and tender. This is gonna take a little while, so be patient. That's really the theme of this dish. But if you don't like mushrooms, you can skip this step and go straight to adding the rice. Once your mushrooms have cooked down, add the garlic, thyme, salt, and pepper. Again, this is just for an extra boost of flavor, but you can experiment with the seasonings of your choice.
這個時候，加入蘑菇和奶油，煮到蘑菇軟了為止。這會花點時間，所以要有耐心。耐心就是這道美食的重點。你要是不喜歡蘑菇的話，可以直接跳過這個步驟，直接倒米入鍋。蘑菇煮軟後，加入大蒜、百里香、鹽和胡椒調味。再次強調，這只是為了讓燉飯更添風味，你也可以加入自己喜愛的調味料試試。
Now it's time to add the rice. Stir the rice until it's fully coated with mushroom mixture. You wanna toast the rice but not burn it. This will take a minute or two. Next, add a splash of wine. This adds a boost of acidity to the dish. If you don't wanna use alcohol, you can swap it for lemon juice. When the wine is cooked off, that's the sign it's time to start adding the stock.
現在，是時候倒入生米了。持續攪拌米粒直到它完全覆上蘑菇調料為止。你要烹煮米粒，但別讓它燒焦了。這大約會花一至兩分鐘的時間。接著，倒入一點白酒。這會增加燉飯的酸勁。若不想使用酒類的話，也可以用檸檬汁代替。白酒蒸發後，那就是要開始加入高湯的時候了。
Word to the wise, patience really is a virtue when it comes to making risotto. You want to add just enough stock to cover the rice, stirring fairly constantly until it's absorbed. Don't try to rush the process by adding more stock. This won't allow the rice to cook evenly, and you'll end up with a soupy mess. Continue to add the stock bit by bit until the rice is al dente, which takes about 15 to 20 minutes. You'll know it's done when the rice has just a bit of firmness left in it, and the texture is creamy. If you can pull the spoon through the risotto, and it slowly oozes back in place, you're done. For extra creaminess and flavor, add some grated Parmesan and stir to combine. And that's it. You're done!
一句忠告，做燉飯的時候耐心絕對是美德。你需要倒入剛好能蓋過米粒的高湯，持續均勻攪拌直到米完全吸收水分。別想一次倒入過多的高湯縮短時間。這不會讓米飯均勻烹煮，最後只會濕得一團糟。慢慢地加入高湯直到米半熟為止，這大約會花十五到二十分鐘的時間。當米的質地變得有點稠，但裡面還有點硬的時候，就完成了。一旦燉飯被湯匙輕輕推開之後又緩慢地流回來，就大功告成了。想要讓燉飯更稠、味道更濃一點的話，加入帕馬森起司粉並混合攪拌。就這樣。你完成了!
Risotto really isn't that complicated. There's a lot of room for experimentation and customization as long as you remember to abide by the basic principles: take your time, be patient, follow the rules, and you'll be a risotto master in no time.
燉飯其實沒那麼複雜。你有很大的空間可以自行嘗試並客製化，只要記得遵守以下的基本原則：慢慢來、有耐心、按部就班，如此一來你很快就能成為燉飯大師了。
I love it as rice is my favorite thing.
我愛死它了，因為我超愛飯類。
It's...it is great.
這...這很好吃。
Rice is my favorite thing in the world, and risotto is just like—fancy rice.
全世界我最喜歡飯，而燉飯就像是－－飯的極品。
- 「經驗法則」- Rule Of Thumb
However, a good rule of thumb is for every one cup of rice, use four to six cups of stock.
但經驗法則顯示，一杯米需配上四到六杯高湯。 - 「必要時」- In A Pinch
We're using chicken stock, but you can use the stock of your choice or even hot water in a pinch.
我們用的是雞高湯，但你也可以選自己喜歡的高湯，甚至必要時用熱水也可以。 - 「喜愛的、偏好的」- Of Choice
Once the oil is hot, it's time to add your allium of choice.
一旦油熱了，就可以加入自己喜愛的蔥類。
