- I-anyanisi - I-1 Piece
- Umhluzi wemifino - 1 I-Liter
- Butter - Grams angu-20
- Iwayini elibomvu limile - 250 milliliters
- I-Parmesan - i-Gramu ayi-100
- I-garlic - izingcezu ezingu-3
- Amafutha omifino - ama-milliliters angu-20
- Ilayisi - amagremu angu-400
- I-Beetroot - 250 Grams
- I-Gorgonzola ushizi - ama-Gramu angu-100
Okokuqala, sizobe siphunga i-anyanisi negalikhi, bese sivumela umhluzi uphelelwe. Esikhathini sokugaya ipanethi uthele inani elincane lamafutha yemifino, qhafaza li-creamy. Fry kule u-anyanisi no-garlic kuze kube yilapho ubala. Bese ufaka irayisi ku-pan yokudoba. Ukupheka, ukuvuselela njalo, kuze kuvele ukukhanya kwelayisi. Siphalaza iwayini emgodini othosiwe futhi siwuxube. Siphuthukisa iwayini cishe ngokuphelele. Lapho iwayini liphuma cishe ngokuphelele - siqala ukwethula izingxenye ezincane ilayisi emgqeni ngokuvumelana nesimiso: sithela umhluzi - silinde aze aqhume - siphula ingxenye entsha. Ilayisi kufanele ifakwe umhluzi, futhi ungabilisiwe kulo, ngakho wengeze izingxenye ezincane zomhluzi ngamunye. Phakathi naleso sikhathi, beet eziphekwe zihlanganiswe ne-blender. Engeza i-puree ku-risotto, yikhiphe. Engeza i-Parmesan encane encane, mix, isuse ekushiseni bese uyivumela ukuthi ibenze ngaphansi kwesembozo cishe imizuzu engama-5. Ngaphambi kokukhonza, ufafaze i-parmesan ne-gorgonzola. Bon appetit!
Izinkonzo: 6