What is risi?

Risi is an Italian word for "rice" and is also used to indicate a special shape of pasta. Risi pasta, also known as Rison, are pasta, which is very similar to rice in shape and size. This pasta can be used in different meals and is especially recommended for soups. Many grocery stores have risi, and if these pasta are not available, ORZO is an acceptable replacement. Cooking with pasta extruder can also try to make risi at home. Risi is slightly yellow than real rice, but has the same slightly pointed ends and convex in the middle. Thanks to small size, RISI is suitable for soups, but also works well with mixing with salads and stews. In roast pasta, risi can be a bit intense, because the pasta is so small that they pack together very densely and create a very strong, rich food. It is the same with the risi in a plated form, because there are no capage air and relief of the bowl on the pasta.

The best risi is made of Durum wheat. Durum is a cultivar of wheat, which is awards for its hardness. Even if they are boiled, Durum pasta will hold together and maintain a slightly resistant texture. Softer wheat tends to decompose during cooking, especially in soups, where the persistent heat of the soup continues to cook the pasta long after it is removed from the stove.

In addition to ordinary risi, it is also possible to find risi flavored with ingredients such as spinach, pepper and tomatoes. Some companies create RISI mixtures that include a mixture of colors and flavors. Rison salads often look visually interesting with a mix of pasta, for people who could deal with presentations.

One thing to be careful about with risi is the size. Because these pasta are so small, riso or two can slip through a colander, especially if the brother's colander has holes. When using risi in soups and steamed small ones is the best thing to do, addAt the very end of the cooking process, at the very end of the cooking process, allowing pasta to cook directly in the soup. If risi is to be used in pasta salad, a fine mesh colander should be used to avoid losses, or chefs can align a regular colander with cottage cheese to remain pasta when exhausted.