【趣味食谱】龙虾汁海鲜意大利饭
发布时间：07:10 2021-04-07 HKT
意大利饭啖啖咸香，配搭中虾及带子，更显鲜味。
| 材料 | Ingredients |
| 急冻带子 5粒 | Frozen scallops 5 pieces |
| 中虾 5只 | Shrimps 5 pieces |
| 意大利米 1碗 | Risotto 1 bowl |
| 罐装龙虾汤 1罐 | Lobster bisque 1 can |
| 洋葱（切粒） 1个 | Onion（diced） 1 piece |
| 牛油 适量 | Butter some |
| 巴马臣芝士 适量 | Parmesan cheese some |
| 鸡汤 500毫升 | Chicken broth 500ml |
| 水 500毫升 | Water 500ml |
做法 Method
Step 1：带子解冻、洗净及切粒。中虾洗净、去壳及切粒，以盐略腌。Defrost, rinse and dice the scallops. Rinse, shell and dice the shrimps. Marinate the shrimps with salt.
Step 2：在小煲内将鸡汤与清水煮滚。Bring the chicken broth and water to a boil in a small pot.
Step 3：另一小煲将龙虾汤加热。Heat the lobster bisque in another pot.
Step 4：锅内烧热牛油，炒香洋葱碎，加入意大利米炒匀。Heat the butter in a pan, stir-fry the diced onion until fragrant. Add the risotto and stir well.
Step 5：加入一杯鸡汤，以慢火搅拌，直至米粒吸收所有汤汁。Add one cup of chicken broth, simmer and stir well until the rice has absorbed all the broth.
Step 6：加入另一杯鸡汤搅拌，直至米粒半熟。Add another cup of chicken broth, stir well until the rice is half done.
Step 7：加入龙虾汁搅拌略煮，加入一汤匙牛油及巴马臣芝士拌匀。Add the lobster bisque and cook for a while, then add 1 tbsp butter and parmesan cheese. Stir well.
Step 8：镬内烧热牛油，煎香带子及鲜虾，伴意大饭享用。Heat the butter in a pan, panfry the scallops and shrimps until fragrant. Serve with risotto.
小贴士 Tips
超市现成鸡汤是浓缩的，须加水开稀。The chicken broth available in super market is concentrated, dilute it with water.
文：Winnie 图：星岛图片库
Winnie因工作应酬吃尽大小高级食肆，惟珍馐百味过后，开始追求最纯粹的食材原味。作品包括个人网站《云妮煮事》及著作《上班族的潮食》。
