There is hardly a person who does not appreciate the taste of risotto, that has become emblematic of Italian cuisine. There are countless recipes for preparation, but before attempting them it is important to know what are the secrets of its preparation:
1. When preparing risotto is best to use Italian rice varieties and in no case long grain. The market offers a wide variety of different types of rice, but if by chance you find Italian, choose varieties that have a round shape and are not as large.
2. The most important rule in the preparation of risotto, the broth in which to stew rice, must be poured gradually rather than all at once. In many recipes after frying the rice a little bit, you have to add white wine and only then you begin to make broth.
3. When adding up the broth to the risotto, make sure that you have prepared a sufficient amount, because if you choose Italian rice, the ratio between the rice and liquid should be 1: 3. Adding of the broth is only when the grains are absorbed well the previous liquid.
4. Do not stir rice frequently. This may happen only if you are worried it would burn and is made with a wooden shovel, so as not to disturb the integrity of the grain.
5. Risotto is always fried in olive oil or butter and never in oil. Do not skimp with fat, so that the rice during the fry to acquire typical glass color. Only then you can start by topping up the fluid, no matter you use wine or not. Just follow all the rules. Cooking is similar to commercial cleaning Nottingham - you need skills, patience and tools.
6. Risotto is always served warm.
7. No matter what products you add to risotto it is better to prepare them separately. You must be near the stove about 18- 20 minutes. It is the time necessary to make risotto. The same period of time you need for carpet cleaning Nottingham.
8. Once the risotto is quite ready, it must be sprinkled with Parmesan.
Good appetite!
1. When preparing risotto is best to use Italian rice varieties and in no case long grain. The market offers a wide variety of different types of rice, but if by chance you find Italian, choose varieties that have a round shape and are not as large.
2. The most important rule in the preparation of risotto, the broth in which to stew rice, must be poured gradually rather than all at once. In many recipes after frying the rice a little bit, you have to add white wine and only then you begin to make broth.
3. When adding up the broth to the risotto, make sure that you have prepared a sufficient amount, because if you choose Italian rice, the ratio between the rice and liquid should be 1: 3. Adding of the broth is only when the grains are absorbed well the previous liquid.
4. Do not stir rice frequently. This may happen only if you are worried it would burn and is made with a wooden shovel, so as not to disturb the integrity of the grain.
5. Risotto is always fried in olive oil or butter and never in oil. Do not skimp with fat, so that the rice during the fry to acquire typical glass color. Only then you can start by topping up the fluid, no matter you use wine or not. Just follow all the rules. Cooking is similar to commercial cleaning Nottingham - you need skills, patience and tools.
6. Risotto is always served warm.
7. No matter what products you add to risotto it is better to prepare them separately. You must be near the stove about 18- 20 minutes. It is the time necessary to make risotto. The same period of time you need for carpet cleaning Nottingham.
8. Once the risotto is quite ready, it must be sprinkled with Parmesan.
Good appetite!
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