A popular Italian dish, risotto, is made from Arborio rice. Italy has many ways to prepare this national dish. Almost every city has its own traditional recipe. Gourmets around the world appreciate the local rice, which is grown without agrochemistry. In each grain there is a loose core that absorbs a large amount of liquid.
Risotto - what is it? The peculiarity of the dish is that it uses special arborio rice, which is fried in a pan. After that, it is quickly mixed with a small amount of broth. This method of preparation ensures that rice absorbs liquid. Croup, freed from starch, tastes soft, but the grains cannot be digested - they should be a little hard.
How did risotto come about, what is it? There are several legends about the origin of this recipe. According to one story, Milan’s ruler Gian Galeazzo Sforza sent 12 sacks of unprecedented grains to another duke. This was the first mention of Arborio rice.
Another legend tells of a cook who forgot cereal on the stove. She boiled and became soft and pleasant to the taste. Already in the 16th century, in the book of the famous Italian chef, there were about 1000 recipes for this dish.
There is also a legend about the appearance of yellow risotto. One apprentice made fun of his master and added saffron to the rice. At first, everyone was frightened by the color of the dish, but after tasting it, they appreciated the unusual taste.
Risotto - what is it? What are the best recipes? The fact is that there are a lot of options: with meat, mushrooms, vegetables, seafood. The main thing is to turn on fantasy and boldly experiment, given the taste compatibility of various ingredients.
Salmon goes well with round arborio rice when making risotto. A step-by-step recipe for it is given below.
- Chopped onions (1 pc.) Are fried in butter. Rice (1.5 cups) is washed well and also sent to the pan. All this is fried for three minutes. Next, add 100 ml of wine and, after it has evaporated, add 1/3 of the prepared broth (1 l). The broth is gradually poured all over. When the last portion is added, add saffron and cook for 10 minutes.
- After that, mix rice with butter and Parmesan.
- The next ingredient to add is zucchini. It is cut into thin plates and cooked for 2 minutes. Asparagus pods are wrapped in salmon plates.
- The mold is greased and spread in layers: zucchini, risotto (half) and asparagus. Lay the other half of the risotto on top and cover the zucchini.
- Cover everything with foil. Bake should be at a temperature of 180 ° C for 25 minutes.
Risotto - what is it? This is when the cooked dish is on a plate in the form of a cream slide. The grains are not hard and sticky, but at the same time they do not crumble. The prepared dish should immediately be served.
How to cook a delicious risotto (classic recipe)?
First, fry the onions over low heat. A glass of rice is added there and mixed quickly (2-3 minutes). Arborio grains during this time should not acquire a brown color, but only become slightly transparent at the edges. After add dry wine (0.5 cups). When it is absorbed in rice, you need to pour in the broth. At the end of cooking, cereal is mixed with butter and sprinkled with Parmesan cheese.
Properly cooked risotto has a delicate taste, but inside the rice becomes a little springy.