👨‍🍳 作り方

1. 1

   Heat olive oil in a large pan or pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.

   ⏱️ 5 minutes
2. 2

   Add minced garlic and cook for another minute until fragrant.

   ⏱️ 1 minute
3. 3

   Add the Arborio rice to the pan and toast for 1-2 minutes, stirring constantly, until the edges of the grains become translucent.

   ⏱️ 2 minutes
4. 4

   If using, pour in the white wine and stir until it has evaporated.

   💡 プロのコツ: This deglazes the pan and adds depth of flavor.
5. 5

   Begin adding the chicken broth, one ladleful at a time, stirring frequently. Wait until each ladleful is almost completely absorbed before adding the next.

   💡 プロのコツ: Stirring releases the starch from the rice, creating a creamy texture.
6. 6

   Continue this process for about 18-20 minutes, or until the rice is al dente (cooked through but still firm to the bite).

   ⏱️ 20 minutes
7. 7

   Stir in the chopped piquillo peppers, grated Parmesan cheese, and chopped parsley. Season with salt and pepper to taste.

   💡 プロのコツ: Taste and adjust seasoning as needed.
8. 8

   Serve immediately, garnished with extra parsley and Parmesan if desired.