牛肝菌义饭porcini risotto

1: 准备好哪个超市都不缺的金象香米，不用洗；Prepare the very common Thai rice we daily consume, without washing.

2: 要选择优质的干片，其味道才浓郁。用一杯水泡软，切小件备用；Soak porcini for a while, cut into fine pieces, keep its water.

3: 鸡精加水（三杯水和一杯泡过菌的水）煮透，一直以小火温热；Add 1 stock cube into the water (3 cups of water and 1 cup for soaking porcini) and boil, on low heat, continuously.

4: 不粘锅下橄榄油，中火爆香切碎的洋葱粒；Pour some olive oil into the non-stick pan, sautee finely chopped onion.

5: 洋葱粒呈金黄色后加入切好的牛肝菌；Add porcini pieces when onion is soft and brown.

6: 炒片刻，至散发出沁人的香气；Keep frying till you smell the fragrance of porcini.

7: 加入金象香米；Add in rice.

8: 炒数分钟，锁住米的外层；Fry several mins till the rice looks bit transparent.

9: 加入一杯优质白葡萄酒，继续炒片刻；Pour a cup of good quality white wine, stir a bit.

10: 加入1/3鸡汤，搅拌，开盖煮至没有水份；加入剩下1/2鸡汤，继续之前的动作；Add 1/3 the stock, stir, boil without lid; add the remaining half stock, repeat the previous action.

11: 第三次鸡汤加进去之后就要开始留意进度；After all stock is added, keep standing in front of the pan, all stock will be absorbed very soon.

12: 待水份开始减少加入牛油搅拌；Add butter when water is below rice level.

13: 水份再减少时加入巴马臣芝士（多寡随意）；Add grated parmasan cheese (as much as you like).

14: 充分拌匀；Mix well.

15: 上桌咯！Buon appetito!

16: 除了酒，饭后再来杯咖啡也不错啊！Enjoy a cup of coffee after meal.