What is risotto?
Risotto is an Italian rice bowl that can be time consuming to prepare in a traditional way. When it is well prepared, it has a rich, creamy texture, with each individual grain of rice clearly excels and has a hint of bites rather than soft or mushy. Some Italian restaurants offer risotto and it is also possible to make this meal at home. Many grocery stores also sell versions with a box, claiming that chefs can only add water or broth, although purists believe it results in a lower product. It starts with frying rice, onion, herbs and garlic in oil, butter or a mixture of both until everything is evenly covered and slightly translucent. Then the white wine is sprayed and the mixture is constantly stirring until the wine evaporates. Furthermore, the broth is added in small amounts at once, while the chef still mixes rice. As the broth evaporates, more is added, with the whole process Taking for about 20 minutes since the wine hit the pan.
As soon as the rice is perfectly cooked, with a slightly chewing texture, the risotto is withdrawn from heat and freshly grated cheese is mixed quickly. The result is a meal with a creamy taste and a slightly chewing texture. Usually a small amount of broth remains and some chefs add a little butter to make their risotto even creamy. Food is usually served separately, often as an appetizer.
accurate recipes for risotto differ. Some chefs add meat, seafood or vegetables during the frying process and make a more abundant food. Saffron is a commonly used herb, but risotto may also contain oregano, thyme, parsley and other ingredients. It is traditionally made from Italian arborio rice, rice with medium grain, which is widely grown in Italy.
The term is closely related to the Italian "riso" or "rice". Was apparently introduced to Italy of the Middle East, with the earliest risotto recipe from 1500, which reflects the worship of this food. Food is primarily prepared inNorthern Italy, with each individual area having a specific traditional recipe.
Risotto is a traditional food that is surrounded by a lot of controversy among chefs. Some chefs insist that the careful preparation method described in detail is the only "real" way to prepare it, and that any other cooking technique results in a lower product. Others believe that in the production of risotto it is possible to reduce several corners and still come up with a perfectly representative food.