Hokki shell risotto cappuccino made

Italian
risotto
Kataoka Mamoru
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Make sure to prepare plenty of risotto bouillon so you can add it to suit the level of boiling. "Petit Drip" is a type of seasoning that foams better when placed in milk. Add fluffy milk to it to create a cappuccino look.
Cooking time: 40 minutes
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How to make it
1

Chop the string of the hokki shells, cut the asparagus into small pieces about 1cm long, and chop the onions in small pieces.

2

Place the pot over medium heat, add the butter and onions and fry until transparent. Approximately 2 minutes is a guideline.

3

Add Italian rice, white wine, asparagus and hokki shells and fry over high heat.

4

Pour in the bouillon to allow the whole thing to soak, and cook for 18 minutes, mixing in a wooden spoon. Remove any scum halfway through, and if there is not enough water, pour in some bouillon.

5

Make foam milk for finishing. Warm the milk to a temperature of 60-70°C, add some petit drip, use bird drip, whisk until fluffy.

6

After 18 minutes, turn off the heat and add the parsley, butter and parmesan cheese and stir quickly.

7

Sprinkle white pepper and place risotto on the hokki shells. Place the shells in boiling water before use and sterilize them.

8

Place the grilled hokki shells in a frying pan, and pour the foam milk from [5] on top to finish.

Ingredients for 3 people

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