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原料
鸡胸肉: 120g, 番红花: , 意大利米: , 白酒: 15ml, 盐: 适量, 白胡椒粉: 适量, 帕玛森起司: 30g, 鸡蛋: 1颗, 无盐奶油: 20ml
步骤
1起锅加入奶油炒香洋葱、月桂叶
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2加入意大利米、白酒略烧
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3加入番红花拌炒至米饭变色
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4加入鸡高汤及帕玛森起司
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5一直拌炒到看不见米心,加盐和胡椒调味
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6将鸡胸肉切成条状,用盐和胡椒粉腌渍10分钟
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7沾上蛋液与帕玛森起司混合
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8热锅加入奶油,放入鸡肉煎至表面金黄色。取出,撒上起司,放入焗炉以150℃焗10分钟即可
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9将番红花饭盛入盘中,摆上焗好的鸡排即可
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