1.0basil‧草本新鮮https://basil.idv.tw/blogbasilhttps://basil.idv.tw/blog/author/basil番紅花燉飯佐嫩煎雞腿排 | basil‧草本新鮮rich600338<blockquote class="wp-embedded-content" data-secret="8Er6d11oGV"><a href="https://basil.idv.tw/blog/1939/saffron-risotto">番紅花燉飯佐嫩煎雞腿排</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://basil.idv.tw/blog/1939/saffron-risotto/embed#?secret=8Er6d11oGV" width="600" height="338" title="“番紅花燉飯佐嫩煎雞腿排” — basil‧草本新鮮" data-secret="8Er6d11oGV" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://basil.idv.tw/blog/wp-content/uploads/2012/05/4710777731_6d804a4b9e.jpg300451首先以橄欖油（或奶油）將半顆切丁的洋蔥炒軟，加入一杯半的燉飯專用米，續炒數分鐘，讓米粒均勻被油包裹。此時鍋內的米會開始出現細碎的聲響，便得仔細攪拌以免米黏鍋或燒焦。而且必須趕緊加入約莫半杯的酒（一般是使用葡萄酒，其實啤酒或米酒也行）。待米粒幾乎把酒都吸收得差不多，便開始加入雞高湯。以稍微淹過米的高度即可。