How can I make risotto?

Risotto is a time -recognized Italian recipe, immersed in antiquity. It shows in gourmet restaurants and people talk about good risotto is very close to heaven. But many chefs hardly know what risotto is and are to make it. However, this food is not difficult and the results are beneficial.

Risotto is basically a rice food that creates its own sauce. People talk about it as a cream or dairy, but the chef does not have to use any cream or milk to achieve this effect. It's all in rice.

Most people are used to standard, long grain rice served in Chinese buffets and home kitchens everywhere. But using long grain rice does not create cream risotto. The rich, cream effect is achieved by medium or short grain arborio. This rice has short fat grains that are filled with starch. Starch combined with a small amount of fat and water causes risotto samny to be known.

, albeit non -ascending, risotto is somewhat demanding to work. It takes quite a bitConstant mixing for about 25-30 minutes. This is what releases rice starch and creates sauce.

The chef should start about 1 cup of uncooked arborio rice. The rice is placed in a dry pot and covered with about a tablespoon of olive oil or butter. Olive oil has a much higher smoke point, so the chances of burning rice are reduced, but some traditional chefs grin on anything other than the risotto butter.

The chef should also have at least four cups of broth or water in a kettle on the stove or keep hot in a microwave. The amount of water used for risotto varies. It depends on the type of rice, the amount of heat, moisture and personal preferences.

Stiring begins when a cook roasts dry rice for a few minutes in oil to a medium -high temperature until it is gold, but not burned. It also helps to release the starch later and create a nice walnut taste. The wooden spoon is for this jobthe best tools. Once the rice is toasted, the chef should add a cup of hot liquid to the rice and reduce the heat to the middle. In general, it takes about five minutes for rice to absorb a cup of fluid, but this is a challenge.

As soon as the rice absorbs the liquid and thickens, the chef can add another half cup of water and still withdraw. Risotto - and cooking arms! - may rest for about a minute at a time, but mixing must be maintained. By adding about half a cup of liquid at the same time and mixing until it is absorbed, the cook will want time risotto for about 25 minutes. Traditional risotto is done when the grains on the outside are soft and slightly crispy from the inside, but some people prefer the rice to be soft all the time. Again, it is a question of personal preferences.

The above method is for a very basic risotto, but the beauty of this food is that it is suitable for almost endless variations. The chef can add mushrooms, vegetables, cheese, milk or cream, sliced ​​remaining chicken or steaks, tomatoes dried with sun, sheetVka tomatoes and juice as part of the broth or anything else to remember. As long as the basic rules are followed, the risotto will always be perfect. Risotto can taste like gourmet food, but it's a traditional Italian homemade comfort meal and every chef willing to take a spoon in your hand.