【趣味食譜】龍蝦汁海鮮意大利飯
發佈時間：07:10 2021-04-07
意大利飯啖啖鹹香，配搭中蝦及帶子，更顯鮮味。
| 材料 | Ingredients |
| 急凍帶子 5粒 | Frozen scallops 5 pieces |
| 中蝦 5隻 | Shrimps 5 pieces |
| 意大利米 1碗 | Risotto 1 bowl |
| 罐裝龍蝦湯 1罐 | Lobster bisque 1 can |
| 洋葱（切粒） 1個 | Onion（diced） 1 piece |
| 牛油 適量 | Butter some |
| 巴馬臣芝士 適量 | Parmesan cheese some |
| 雞湯 500毫升 | Chicken broth 500ml |
| 水 500毫升 | Water 500ml |
做法 Method
Step 1：帶子解凍、洗淨及切粒。中蝦洗淨、去殼及切粒，以鹽略醃。Defrost, rinse and dice the scallops. Rinse, shell and dice the shrimps. Marinate the shrimps with salt.
Step 2：在小煲內將雞湯與清水煮滾。Bring the chicken broth and water to a boil in a small pot.
Step 3：另一小煲將龍蝦湯加熱。Heat the lobster bisque in another pot.
Step 4：鍋內燒熱牛油，炒香洋葱碎，加入意大利米炒勻。Heat the butter in a pan, stir-fry the diced onion until fragrant. Add the risotto and stir well.
Step 5：加入一杯雞湯，以慢火攪拌，直至米粒吸收所有湯汁。Add one cup of chicken broth, simmer and stir well until the rice has absorbed all the broth.
Step 6：加入另一杯雞湯攪拌，直至米粒半熟。Add another cup of chicken broth, stir well until the rice is half done.
Step 7：加入龍蝦汁攪拌略煮，加入一湯匙牛油及巴馬臣芝士拌勻。Add the lobster bisque and cook for a while, then add 1 tbsp butter and parmesan cheese. Stir well.
Step 8：鑊內燒熱牛油，煎香帶子及鮮蝦，伴意大飯享用。Heat the butter in a pan, panfry the scallops and shrimps until fragrant. Serve with risotto.
小貼士 Tips
超市現成雞湯是濃縮的，須加水開稀。The chicken broth available in super market is concentrated, dilute it with water.
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