[Autumn taste! Plenty of mushroom authentic recipe!] Prosciutto and mushroom exquisite pilaf
[Autumn taste! Plenty of mushroom authentic recipe!]
Delicious pilaf with prosciutto and mushrooms
- Yeah.
The taste of raw ham and the scent of mushrooms,
A dish that goes best with herb-scented plump rice.
Squeeze the lemon if you like.
It becomes a very refreshing taste,
It will be a different taste again.
If you put it on the table with a frying pan,
It makes me feel like a rich party.
Highly recommended 👨🍳
- Yeah.
■ Estimated cooking time:
25 to 35 minutes
■ Ingredients: 2-3 servings
【 A 】 200g minced pork
[A] 2 rosemary (optional)
[A] Salt 2g
A moderate amount of black pepper
◯ 1 clove of garlic
◯ 1 / 4 onion
◯ Raw rice 200g
◯ White wine tablespoon 2
〈 B 〉 Water 280mL
〈 B 〉 1 teaspoon chicken soup base
〈 B 〉 Turmeric (or curry powder) 1g
< B > Bunashimeji 60 g
< B > Shiitake mushrooms 60g
◯ Appropriate amount of ham
◯ Italian parsley
◯ Lemon as you like
- Yeah.
■ How to make
[Preparation]
Finely chop the rosemary, garlic and onions. Remove the stones from the bunashimeji mushrooms and loosen them. Remove the stones from the shiitake mushrooms and slice them into thin slices of about 1 cm.
① Put [A] in a bowl and mix well until it becomes sticky.
② Put olive oil (not listed) in a frying pan, heat on medium heat, add ①, and fry while loosening until browned.
③ Add garlic and onion and fry over low heat until the onion becomes transparent.
④ Add rice and stir-fry until oil is all over. Add white wine and stir-fry quickly to remove alcohol.
⑤ Add < B >, bring to a boil, cover and cook over low heat for 15 minutes. ※ Then turn off the heat and steam for 10 minutes to make it plump.
⑥ Top with prosciutto and chopped Italian parsley, and add lemon if you like.
- Yeah.
■ Tips
* By using rice without washing, it will be finished with a full-fledged risotto texture without stickiness.
* By mixing minced pork first, you can get a thick texture.
* Turmeric can be substituted with curry powder. Please enjoy with your favorite flavor.
このピラフは豚ひき肉を使い、程よくほぐすことでごろっとした食感を楽しめるのがポイントです。お米は洗わずに使うことでべたつきを抑え、リゾットのような本格的な食感に仕上がります。 また、きのこはぶなしめじとしいたけを使用し、それぞれの香りと食感の違いを活かすことでより深みのある味わいに。ターメリックの代わりにカレー粉を使ってもアレンジが可能で、好みの風味に調整できます。 フライパンで炊き上げてそのままテーブルに出すと、見た目も華やかでちょっとしたリッチなパーティ気分に。お焦げのカリッとした食感もアクセントになるので、最後まで楽しめます。 レモンを絞ると爽やかさが加わり、味わいがより一層引き立つのでぜひお試しください。私もこのレシピで秋の食卓がぐっと華やかになりました！
