Video: ❶ How To Make Risotto
2023 Author: Madeline Holiday | [email protected]. Last modified: 2023-05-24 11:49
Ever been to an Italian restaurant? Then you've probably heard of the famous Italian dish - risotto!
Risotto is the golden mean between liquid porridge and soup, most likely it is rice, from which all the water has boiled away. This is not a dish, but an exquisite way to cook rice, which, by the way, is not given and obtained by many. Location: Location:
To prepare risotto according to the classic recipe, you will need two containers or pans, rice, onions and broth. Further, the dish depends entirely on your imagination, you can add tomatoes, pumpkin, asparagus, artichokes, meat, fish and much more to it.
A few golden rules for making the right risotto:
Use only the right rice. The most delicious risotto comes from ARBORIO, CARNAROLI, VIALONE NANO varieties. These varieties do not stick together when cooked and release a creamy starchy liquid that is the basis of risotto. Risotto is prepared by adding liquid to it. Remember, the liquid must be hot. Risotto needs patience and constant attention, so be sure to complete all the incidentals before cooking the rice. The risotto has a cooking time of 17 minutes, so watch the timer carefully. Time is worth starting from the moment the rice is in the pan.
To prepare a classic Milanese risotto, you need broth, cheese, white wine, butter, onions, natural saffron and, of course, rice. The best broth for risotto is chicken broth. To prepare it, you need meat - ideally chicken, onions, black pepper, parsley, wine, fresh peas, lemon zest. Before cooking, the chicken must be washed well, divided into parts and placed in a saucepan. Add a pinch of salt to it, and then pour in water (preferably drinking water). Add pepper, lightly crushed with a knife, onion, cut in half and celery, etc., into the pan - do this after boiling.
Place the saucepan on high heat and wait for the broth to boil, then reduce the heat as low as possible. Remove limescale. Boil the chicken for 2 hours. Add dry wine half an hour before the end of cooking. The finished broth must be filtered and cooled, and then the frozen fat must be removed from the surface.
Now let's get down to the rice itself. First you need to fry the onions with carrots over low heat, until the onions lose their color. If you are using other vegetables, sauté them along with the onions and carrots. Pour the rice into the skillet and stir quickly. Stir it without stopping for 30 seconds, until the rice reaches a golden color on the outside and white on the inside. Then pour the wine into the rice and stir continuously until the alcohol smell disappears and the liquid is absorbed.
The wine is absorbed - proceed to add the broth. In a quick circular motion, pour the broth into the rice and stir with a wooden spoon. It is worth stirring the rice once every 30 seconds, until the liquid is absorbed. Add a ladle of broth and stir again.
When the rice is half cooked, add mushrooms, seafood, or whatever ingredients you choose to it, then add the stock again and continue stirring. Instead of seafood, you can add a glass of saffron broth. When done, remove the rice from the stove and do not touch it for a minute.
Then add butter and finely grated cheese to the rice and mix quickly until smooth. Now you can lay out the rice on the plates, just don't tell anyone that making risotto is so easy!