Cooking Rice in Italian: the most delicious recipes of classic risotto! Home risotto - the taste of Italy with their own hands. Recipes, secrets and gourmet tips: how to prepare risotto at home the way of cooking risotto
Italian cuisine has long become the main attraction of the republic, attracting the interest of millions of gourmets from around the world. However, to learn how to cook the risotto that has become a symbol of the northern part of the country, it is not at all necessary to cross other borders.
The first official mention of this popular Italian Kushany was recorded in the "Treatise on Cooking" in the middle of the XIX century. Who exactly invented the risotto is not defined.
Talk about the young glasswave, which decided to use Shafran not only in his craft, but also add to the boiled wedding celebration rice. The effect exceeded all expectations - the grain became the main dish of the table, the ingredient, over which the best Italian masters "sang" today.
The dishes are varieties depend on the state regions.
- So, distinguish the Piedmön option with the addition of meat and wine.
- In Milan, they are preparing a dish on the bone marrow, seasoning products with cheese and saffron.
- Residents of Mantua complemented the Kushan of Parmesan and Mortadelle (boiled sausage).
There is also a risotto with vegetables and mushrooms, and a thick aromatic soup flavored with a pinchtite and green peas is served for lovers of liquid food.
Invented once the dish is so universally, that every master, "impoverished" his culinary touch on the canvas of culinaryism, becomes the author of the masterpiece created.
Classic Risotto Recipe with White Wine
Despite the many variations of cooking dishes, the Milan version of the existence is recognized as traditional.
Product composition:
- bone marrow (beef) - 60 g;
- hot broth - 2 l;
- rice (preferably varieties of "carnaroli", "Arborio", "Viaon Nano") - 600 g;
- wine white - 200 ml;
- bulb - ½ head;
- oil (olive or creamy) - 120 g;
- chips of grated cheese ("Grana Padano", "Parmesan") - 100 g;
- saffron Ryft (Ground Package) - 30 pcs.
Cooking method:
- Oil calm in a frying pan with high sides, fry in it crushed onions and bone marrow. The vegetable must be soft and transparent.
- Further add Italian rice, which in no case rinseTo save starch and get a dish of the required consistency.
- Fry the grain to a brilliant state, pour wine, we continue heating on a strong heat before evaporation of the liquid. Alcohol will not only reveal the pores of each grain, but also complement them with pleasant wine notes.
- Pour part of the hot broth, covering completely the amount of rice, join the pushed saffron. Two minutes do not interfere with the composition, allowing gluten to be completely released, then actively work with a wooden blade.
- The subsequent addition of broth portions make after the next part completely absorbed rice.
- We whipitate the butter, connect with a grated parmesan (pecorino), we introduce the composition into a practically finished dish.
In this way, the Italians create a gentle creamy consistency in risotto. Always remember the classics of cooking!
Cooking with chicken
Poultry meat is most often used in creating a "little rice", as translated from Italian sounds risotto.
Dishes ingredients:
- black olives - 80 g;
- chicken breasts - 800 g;
- chips of grated cheese - 100 g;
- rice - 600 g;
- bulb;
- broth (vegetable or meat) - 2 l;
- olive oil - 120 g;
- paprika - 2 g
Cooking:
- Heat the natural oil and fry figs in it until a smooth film appears on it. We season the grains with paprika and the desired amount of salt. We add browsing of the broth along the original Italian technology to the soft condition of the grain.
- Passerum in olive oil is a finely chopped onion, we connect the chopped cubes (2 cm) the breast and process the product up to 2 minutes on high heat.
- We lay the roasted meat of the bird in almost ready-made rice and gently mix the composition. Add cheese chips and send food for 6 minutes to the oven (200 ° C).
Used in the furnace risotto acquired the magic taste of truly Italian dishes.
With seafood at home
We improve our knowledge of information on the preparation of useful dishes with the presence of favorite seafood.
Required components:
- oysters and mussels - 400 g;
- purified squid - 200 g;
- rice - 350 g;
- wine (dry varieties) - 100 ml;
- bulb, garlic teeth, chili;
- olive oil - 40 g;
- fish broth - 250 ml;
- carrots and celery - 1 pcs.;
- salt, parsley, pepper.
Cooking technology:
- Clean and washed squids cut rings. Mussels lay out in the pan and add 2 spoons of wine to them. Heat the mollusks before opening the shelters and remove them from the shell.
- Cut vegetables, fry in oil, add rice and wine. When alcohol evaporates, lay out squids, naked parsley, pour browsing broth by adding it as grain absorbing.
- We put in a shrimp dish, mussels, squid and oysters. All season with pepper and salt, after which we remove from the fire.
Risotto with seafood will warm in the cold season and will raise the mood in the most cloudy, rainy days.
Risotto with mushrooms
List of ingredients:
- white mushrooms - 300 g;
- bulb;
- rice - 300 g;
- clove of garlic;
- vegetable broth - 1 l;
- oil (olive and creamy) - 30 g;
- cheese - 60 g;
- salt, pepper, parsley.
Phased cooking:
- We pour into a saucepan 2 l of purified water. We put in it largely choppedions, celery and carrots. Solim and drunk vegetables until readiness, filter the odorious broth.
- Helling chopped garlic in oil. We spread mushrooms divided into it on plates, salt and pepper. We are preparing 10 minutes before the golden color of the product.
- In another pan, the chopped onion in the oil in oil. When it becomes soft, squeeze rice, fry the grains of three minutes and pour the portions of the cooked broth.
- In almost ready-made rice, laying mushrooms and after 7 minutes. We assume the container from the fire. We season the dish with grated cheese and the remaining oil, carefully interfere with the fragrant mass.
The presented Kushanye will become an excellent decoration of any festive table.
Genther with minced meat
Very hearty and appetizing food, remotely resembling our pasta pasta. It is as tasty, simple and economical dishes from affordable products.
List of components:
- on the bank of canned peas and tomatoes;
- carrot and salty cucumber;
- homemade minced meat - 400 g;
- rice - 200 g;
- cheese "Parmesan" - 100 g;
- butter creamy - 50 g;
- wine (vermouth, sherry) - 120 ml.
Cooking method:
- We remove the peel with pickled tomatoes and grind them with a blender along with the fragrant brine. The resulting composition is poured into a saucepan, pre-pinping a slightly oil in it. We pour 500 ml of purified water, heating the tomato mass to a boil, we reduce the fire to a minimum.
- We pour oil into a larger iron and heated. We place meat minced meat, chicken cucumber, carrots, pepper and salt. Preparing 10 minutes.
- We attach wine to products, and after 2 minutes. Suck the rice and equal it to the layer. Add 2 glasses of hot tomato mixture. We continue the process by the method of tomorrow, topping new portions of tomato composition, until the grains become soft.
The finished risotto is seasoned with a naked greens, grated cheese and bright green peas. Mix all the components and fed hot.
How to cook in a slow cooker
To obtain an ideal dish in an electrical appliance, we use Arborio rice, characterized by a large starch content.
Required products:
- favorite mushrooms - 300 g;
- rice - 360 g;
- cheese "Parmesan" - 120 g;
- garlic teeth - 2 pcs.;
- olive oil - 100 ml;
- onion-repka;
- Jerez (Other Wine) - 100 ml;
- cream - 100 ml;
- broth cube.
Cooking process:
- In the bowl of the Multivarka, we pour oil, lay the chick-like onions and fry it for 10 minutes by installing the "Baking" mode.
- Add chopped mushrooms and continue cooking as much time.
- Then we snatch rice, 2 minutes heat the cereal and pour wine.
- We dissolve the broth cube in 800 ml of water and send the composition into the tank of the unit after a complete evaporation from the alcohol from there. We attach cream, salt and pepper, crushed garlic. Masculated all together a quarter of an hour using the program "Rice".
The cooked risotto is seasoned with grated cheese and insist for 30 minutes.
Luxurious happened Kushanye - gentle, cream, nice testicular. Like real Italians!
Vegetarian, with vegetables
Providant masters of preparation risotto did not pay attention and the interests of people who prefer vegetarian food.
The composition of the ingredients:
- pepper sweet yellow color;
- carrot;
- rice - 300 g;
- cheese chips - 20 g;
- eggplants and zucchini - 100 g;
- green peas - 60 g;
- cherry tomatoes - 150 g;
- vegetable broth - 1 l;
- celery and onion repka;
- wine - 50 ml;
- ordinary sugar - 30 g;
- olive oil - 200 ml;
- salt pepper.
Cooking risotto:
- Cherry tomatoes we divide in half. The rest of the vegetables (except onions) are bubbling in small pieces of about the same size.
- Forest of the crushed Luke Tomim in oil (creamy and olive) to a soft state. After that, lay the zucchini, shiny, half of the carrot composition, sweet pepper, green peas and salt.
- The remaining part of the sweet root root, the second half of the bulb and the celery fry separately 10 minutes. Add rice, slightly heating it and pour wine. After evaporation of alcohol, we connect the portions of the broth.
- When the cereal absorbs the required amount of fluid, we place the halves of miniature tomatoes in it and mix the courier, sprinkling the cheese chips and the pests.
Risotto with vegetables turned out unusually tasty and nutritious. Food and energy value of the dish - at the highest level!
Cooking method:
- Finely chopped onions fry to a soft state in a mixture of oils together with whole garlic teeth.
- Remove the burning pieces from the frying pan, spread the rice in their place and heated the grain of 7 minutes. After that, we pour a glass of water or broth, season with salt, saffron, pepper. Next, we act as usual, adjusting the amount of fluid degree of evaporation and readiness of the cereals.
- Recipe with shrimps perfectly allows the use of an alcoholic component. How to do we already know from the classic method of obtaining risotto with white wine.
- We continue cooking, constantly having a dish. When the rice reaches the desired condition, we attach the sliced \u200b\u200bslices with medium slices, shrimp and greens to it.
Warming up all the components together for another 5 minutes, after which we serve a hot dish, enjoying his spicy taste.
Risotto with corn and peas
Ingredients:
- rice - 150 g;
- peas and corn (canned) - 150 g;
- chilli;
- owka head;
- broth - 300 ml;
- 2 cm of ginger root;
- lean oil.
Cooking process:
- Finely crumbling onion and heated in oil along with a piece of naked ginger.
- After 3 minutes, we send rice for risotto in the pan, we pour a third of the broth (chicken or vegetable) and mix the composition. Very fast small grains, as if alive, will begin to increase in size, actively absorbing the fragrant moisture.
- After 7 minutes, we attach the rest of the fluid. We are complementary by the eats of corn, peas and chopped chili. We season all salt and pepper, rsive herbs and spices. Tim Kushanye to the complete readiness of rice.
The contrast of multi-colored products that make up risotto, resembles a bright spring lawn. Just like in the Italian Dolomite Alps.
Unusual recipe with Caracatians ink
Despite the fact that we are already accustomed to exotic dishes, one name of this Kushan is able to introduce a person, figuratively speaking, in a short-term stupor. The way out of this state comes very quickly and will be extremely pleasant!
Ingredients:
- fish broth - 500 ml;
- bulb and garlic teeth;
- shrimps (large) and scallops - 5 pcs.;
- olive oil - 300 ml;
- rice "Viola" - 250 g;
- ink Caracatites - 1 tbsp. l.;
- lemon juice - 1 tsp;
- salt pepper.
Preparing an unusual risotto:
- Passerum in oil chopped garlic and sliced \u200b\u200bonions.
- When vegetables become soft, add seafood and heated everything together for another 5 minutes. Several scallops and shrimps lay in the pile for decoration.
- Next, we place for semi-prepared ingredients rice and ink Caracatites, pour part of the broth and prepare our unusual dish in a traditional way. Crupins should go to the state of Al Dente ("on the teeth"), as the Italians say.
- We serve a kushan in a deep plate, decorate it with shrimps and scallops.
How to cook risotto by old reasons, the Italian cooks know the true keepers of national traditions. However, they allow themselves to "adjust" an ancient recipe. Why don't we show a little reasonable initiative and fantasy to make your humble contribution to never stopping the culinary process.
Risotto is a classic warming and satisfying dish of rice, originally from Northern Italy, has long won the world. Almost everyone already knows that the rice should be "Al Dente" (on the teeth), that for the death of risotto you need broth, and not water and that in the end often add grated cheese. But not everyone knows how to risotto make cream and how to add other ingredients to the dish.
Basically, risotto is served as the first dish, with the exception (risotto with saffron),which is served with a meat dish . Risotto can be very simple and also incredibly difficult. Depends on your preferences and with what you cook.
Cooking good risotto requires attention and knowledge of some techniques of preparation, but the efforts are worth it. When you know the main cooking technique, you can try to cook the millet, Bulgur or even barley. These cereals are enough crochemalists to give cream consistency.
So:
1) Choosing rice: For risotto, it is necessary round rice, which is rich in starch, which helps to achieve the desired cream consistency. Rice varieties are best suited: Arbrio, Carnaroli or Valon Nano. I do not advise you to buy rice with the inscription "for risotto", the grains of such rice often have not the same size, which will not allow to prepare all the rice evenly.
Carnaroli varieties and Viaon Nano, longer than arborio hold the middle of the rice grain in the state of Al Dente. Also, when preparing risotto, they absorb more fluid.
This must be taken into account when preparing a dish.
It is impossible Wash rice before cooking risotto! Starch wash!
2) the taste of the broth depends on what the taste of risotto will. Best or calf broth. They are most neutral to taste. For seafood risotto, you can use fish.
Broth, before adding to risotto, should always be hot. It needs to be brought to a boil and keep on slow fire or just in a warm place.
Hot liquid helps to extract starch from rice grain. A cold liquid shocks already preheated rice, and starch is coagulated, which prevents the correct cream consistency.
3) Passerovka: The bow is part of almost every risotto. Its needed to fry, extract fragrance and sweetness from it .. Sometimes garlic is also added.
4) Additives:meat, fish and seafood, mushrooms are mainly added at the first stage of the preparation of risotto. It is necessary to take into account that the additional product must have a relatively short cooking time to get along with rice. On average, the dish is prepared for 20-25 minutes. Delicate additions such as small shrimps, green peas, asparagus needles need to be added when the rice is ready for half.
5) Cheese:in Italy, the grain cheese is traditionally added in risotto, and parmesan is served grated to the table, for sprinkling.
For the simplest classic risotto:
For 2 Persons:
200 grams of rice
1 l. Broth
1 small bulb
1 tbsp. olive oil
1 tbsp. butter
100 ml of white dry wine
For manther:
40 grams of cold oil cut into cubes
50 grams of solid grated cheese (the best parmesan or grain of Padana)
Stages of cooking risotto:
1) SOFFRITO or PASSEROVA:on the olive, cream or mixture and the other, on a slow fire, a finely chopped onion is roasted. If you want to add and garlic. The bow should be a chance and not twisted. At the same stage, add-ons are added: chopped meat, mushrooms, some vegetables and seafood.
2) Tostatura or roasting: At this stage, increase the fire to the average, add rice and interfere with the intensively. Each trunk must be covered with oil and is rooted. Thanks to this procedure, rice absorbs the aroma of grip, heats up and keeps the form throughout the preparation. The stage of infusion of wine ends. Wine acid balancing the taste of a crochemical dish. Intensively prevent rice to full evaporation of wine.
3) Stage of direct preparation of risotto: When the wine evaporates, add a muster in the midnight broth. Prevent. You need to interfere if not all the time, then at least often. The stirring is accompanied by the separation of starch, uniform preparation and absorbing fluid rice. So rice should reach the stage Al Dente (on the teeth). Rice should be hard, and the consistency is sufficiently thick, but not too. Remove rice from the fire, leave aside for 1-2 minutes.
Pietro Rongoni is an Italian chef working in Moscow. In his book dedicated to Risotto and Paste, he shares the secrets of cooking Italian cuisine. Let's try to prepare 5 different risotto by classic recipes and under the guidance of the master!
Cooking rice is quite difficult. Even chefs are not easy, especially if this skill is not part of their native tradition. I come from the north of Italy, and there is still more popular than in the south. I do not want to say that Southerners do not know how to cook it, but in general it is our northern culture.
I adore risotto, I love it to cook and enjoy the fact that the Russians gradually begin to appreciate this dish, which earlier in Russia did not know at all. But the complexity is that rice is not a paste, which can be left on the stove, engaged in the preparation of sauce. For rice you need to follow all the time, stirring. This is especially unpleasant in the summer, in the unbearable heat: you cost 15 minutes over the stove and you will not get angry for a second!
Rice in risotto retains its form. But for this it is important to be able to keep balance: rice should be simultaneously not tough, and not loose. Too dry risotto is hardly digested, but too liquid - well, it is already porridge, not risotto. The secret to achieving such a balance seems to be simple, it lies in the gradual addition of broth in the desired volume. But this skill comes with experience. If you add a large portion of the broth at once, then rice will quickly reach ready, and the broth will not have time to evaporate. Consequently, what will you do? It turns out porridge. You always need to try what is preparing, and, based on this, act further.
We fundamentally do not bother rice in boiling water, as they do in other countries - we gradually bring it until readiness. Cooking rice or tomorrow in a small amount of liquid - completely different things.
There is a saying: rice is born and dies in water. When it is written, he loses his useful properties, they all remain in the water. And in risotto, amino acids and proteins are preserved. Boiled rice with sauce is often served on the garnish of the French and many other nations. In Russia, the first foreign chefs were the French, therefore the procedure for making rice here is the same as in France. And in Italian cuisine, the first dish, and the sauce is already mixed with rice during cooking.
And you know, what are the advantages of rice before paste? It can be combined with any ingredients. Open the refrigerator, get the four any product, add them to the properly cooked rice - and get a brilliant risotto! Of course, I exaggerate, after all, not anything, you can add, but ... almost everything. With pasta, such a number does not pass. In general, if the risotto is done with the soul, it can not be tasteless, and it is an axiom that does not require evidence!
Risotto Bianco
It is risotto without additional ingredients - white risotto. For the preparation of the risotto of the frying pan must be old, accumulated and only for rice. Broth, which is poured into risotto as cooking, should be hot, but not boiling. Rice is better to prepare at a constant temperature, not allowing sharp jumps.
- 300 g risa
- 50 g of butter
- 40 g Luka.
- 40 g grated parmesan
- 1 l vegetable broth
- 100 ml of white dry wine
- salt pepper
For 4 Persons
In the cold frying pan, better cast iron and old, put the oil - olive or creamy (or mixture thereof), then finely chopped onions.
Pass on medium heat a few minutes before transparency, then add rice for risotto, roast it with onions. Rice grains become transparent along the edges and absorbed the flavor and taste of onions and olive oil (if you are preparing risotto with additives, for example with mushrooms, then at this stage you can add other ingredients).
Then in the rice, add alcohol: brandy, white or red wine (which is at hand or which is preferable to the recipe) and evaporate it almost completely.
After that, in small portions, add broth (meat, fish, vegetable, etc., depending on the ingredients of risotto) and, stirring, bringing rice to the state of Al Dente (literally: on the teeth, i.e. to such a degree of readiness, When rice remains slightly hard, but not tough). At this time, it is better not to move from the slab, since the broth needs to be added as evaporation and gently interfere.
Risotto is preparing around 16-18 minutes.
When the rice grains are swollen and allocated starch, and in the pan still a little starchy hot mass remains - remove the risotto from the fire and let stand 1 minute.
Then put in the finished risotto slightly grated parmesan and stir, after putting cold butter, cut into cubes, and gently mix up the creation emulsion.
Rice should be not loose and not dry, soft, but preserving the form - to achieve this state is quite difficult.
Risotto with lemon
- 320 g risa
- 100 g of cream (33% fat)
- 1 g saffron
- 2 lemons
- 20 g of butter
- 1 cube vegetable broth
- grated parmesan (optional)
- salt to taste
For 4 Persons
Prepare vegetable broth, dissolving a cube in 0.5 liters of water. In a deep bowl of cream mixer, put them in the refrigerator for half an hour. Meanwhile, do the preparation of rice, periodically watering it with hot broth. Take 2 lemon, out of one, squeeze the juice, the peel of another soda on the grater. After half an hour, add lemon juice, grated peel, saffron and a pinch of salt to cream. When stirring cream will begin to purchase a yellowish color. 10 minutes until rice is gradually adding to it from the cream of the paste and a piece of butter, mix. When applying, you can add grated parmesan to risotto and decorate the dish with a pinch of grated lemon peel.
Risotto with salmon and cheese
- 100 g risa
- 80 g salmon fillet without bones
- 80 g Cheese Bathers
- 10 g of red caviar
- bouillon
- 40 ml of white dry wine
- 20 g of butter
- 20 g of olive oil EXTRA VIRGIN
- 5 g Luka.
For 1 person
Finely cut down onions, lay it out in a deep frying pan and fry until a golden state in olive oil. Then add cubes chopped fish fillet and fry it slightly. Add rice, Fruit it for a few minutes, cautiously stirring.
Pour wine and let him evaporate. Be finished until ready, gradually adding broth. Cut pieces of the scamores in the cheese and in one minute until the risotto is ready to mix it with rice. When serving, decorate a red caviar dish.
Risotto with white mushrooms
- 100 g risa
- 15 g Luka.
- 20-30 g grated grain cheese Padano or parmesan
- 20 g of olive oil EXTRA VIRGIN
- 10 g of butter
- mushroom broth
- 100 g of white mushrooms
- 1 beam parsley (3-4 twigs)
- 50 ml brandy
- pepper
For 1 person
Fry mushrooms on olive oil, then fry the onions with them. Add rice, pass for a few minutes.
Pour cognac, let him evaporate. When all alcohol evaporates, start gradually adding hot mushroom broth, bringing risotto until readiness. At the end of the preparation, add creamy oil and grated cheese. When submitting, lay out the risotto on the dish, sprinkle with a grated grain of a dad or parmesan, decorate separately by fried on a small amount of creamy oil with a mushroom and sliced \u200b\u200bgreens.
Risotto Marinara
- 100 g risa
- 20 g of olive oil EXTRA VIRGIN
- 50 g Kalmarov
- 50 g of boiled octopus
- 120 g Midy
- 100 g of Wagol (sea cocks)
- fish broth
- 40 g shrimp without head (13/15 - sizes with palm)
- 1 bunch of parsley
- 50 g of tomato sauce
- 40 ml of white dry wine
- 30 g mini-karakatits
For 1 person
Slide seafood and greens on olive oil. Then connect everything with rice, pass for a few minutes. Pour wine and let him evaporate. Gradually, start adding fish broth, pouring it as needed. Add tomato sauce and bring risotto until readiness. When submitting rice, lay out on the middle of the plate, decorate it in a circle of mollusks, sprinkle with finely chopped greens from above.
Recipes risotto - hundreds, among them there are simple and incredibly complex. But learn how to cook risotto, better on the example of the simplest and most classic recipe.
So we are preparing milan risotto.
We will need broth, rice, cheese, white dry wine, butter, onion and natural saffron.
First broth
Risotto is prepared for 17 minutes. No more and no less, you can check the clock. But this is if everything else you have prepared in advance, especially, broth - for its cooking you need time, calm and very high-quality ingredients.
The idea of \u200b\u200bthe broth underlies the regular kitchen, any, and French, and Italian, and Russian - decent nicks do not do without a decent broth.
Broth for risotto
Best Broth for Risotto - Chicken. It should be cooking in a large saucepan and preferably from a special, soup chicken. Also need good drinking water and a minimum set of vegetables and seasonings - onions and carrots, black peas pepper, pinching salt. You can add stuffing celery, parsley root, green onion, fresh green peas in pods, white peas peas, juniper, strip of lemon zest. During the preparation of broth, you can also pour some white dry wines. And, of course, a bouquet of Garni, compiled according to the season. The preparation of the broth takes at least 2 hours, so it makes sense to prepare it in the future and save in the freezer in bags for freezing ice.
What chicken choose
Chicken for soup is sold on any decent market. If you decide to fry or put it out, make sure that the finished meat is unsuitable. But the broth from such a bird is what you need. During the cooking, the soup chicken gives all the best and no longer suitable for anything. If you want to save without loss of quality - boil the remaining after cutting the attractive parts 3-4 chicken remains.
Water for risotto is important. Actually, she is a broth. Do not be broken and buy a canister of good drinking water.
Salt.It must be added very little, the broth must remain in general unsalted, otherwise the dish will be difficult to escape correctly. Salt is better to take marine, it is tastier usual.
Bouquet Garni. - Just linked cotton thread sprigs seasonal spiced greenery in a laurel sheet. The thread can be closed to the pant handle, and at the right moment, remove with one movement.
The easiest, "small" bouquet of Garni - 3 sprigs of parsley, 3 thyme twigs, 1 celery greenery twig and 1 bay leaf. For risotto with seafood, you can add a dill branch, and for risotto with chicken - 3-4 leafs of Tarkhun.
Vegetables and roots. Should be clean and not sluggish.
How to cook broth for risotto?
Chicken thoroughly wash, cut into pieces, put in a saucepan and pour cold water with a pinch of salt. Chicken frames can be placed on 5 minutes in a strongly preheated oven, and then folded into the pan and pour water. The resulting broth will have a more saturated taste and golden color. Pepper peas slightly crushed knife blades plane. Carrots and onions cut in half and put a dry frying pan on the middle fire. Prepare before the appearance of subpalin. Put a saucepan on a strong fire. As soon as foam, foam will appear, and remove the fire and carefully remove the foam snag. When foam is stopped, add vegetables and spices to the pan. Cover with a lid and cook for about 2 hours at easy championship. In 30 minutes Until readiness to pour dry wine, if used, omit in the broth Garni Bouquet in the last three minutes. Delete when the broth will be ready. Ready broth strain through a sieve, pour into a clean pan and cool. Put on the cold for 1 hour, carefully remove the frozen fat.
Rice for risotto
Rice for risotto Not suitable, but only three varieties: Arborio, Carnaroli and Viaon Nano. In addition to the fact that Italian varieties, they are united by one more - they contain two types of starch. Located on the surface of rice grain, called "amylopectin", and the one inside, is called "amylose". Amipectin soft and quickly mixing with water, creates a creamy and fluid texture. Amilose allows you to prepare rice to the state of Al Dente, which literally means "on the teeth" - this is when a completely finished rice grain remains a little solid in the very center. God forbid you god such rice to wash !!!
Buying rice for risotto, pay attention to the packaging and the number of cracked and corpus grains. Dear manufacturers are often even packed under vacuum in a double layer of polyethylene; As a result, it turns out a kind of brick, resistant to most of the blows of fate. The Italians sometimes labeam rice simply as "rice for risotto", without specifying a variety - with a 90% probability inside the package will be arborio. In addition to the specified, in the world there are many rice varieties suitable for the preparation of risotto.
Cheese for risotto
Cheese for risotto It is necessary a bit, but it should be good.
The main requirement - cheese should belong to a small family of cheeses "Grand". Such cheeses are only three: "Parmajano Regno", called "Parmesan", "Gran Padano" and a very rare "Trentingran". But experiments are possible. It is important to remember that the risotto is the dish primarily from rice, and the cheese should only accompany him to taste, and not to conduct them. Italians in risotto with seafood or fish, as a rule, cheese is not used.
Wine for risotto
For the preparation of a large risotto frying pan, approximately half a cup of white dry wines. The requirements for it, in fact, two - it should be dry and inexpensive.
Oil for risotto
Good cream oil for risottono less important than cheese. Because it is it that turns the creamy consistency of risotto from the figure of speech into reality. Risotto - the dish of the Italian north, where there has never been olive trees. Only cows.
Onions for risotto
Use white or yellow onions for risotto. Do not be too economical - the base of the bulbs should be trimmed ruthlessly, so that there is an exceptionally juicy butter flesh in risotto. It should be cut very, very, very finely, because there is nothing worse than ridiculous a large piece of onions, in the tender texture of this dish.
Saffron for risotto
One of the most expensive spices in the world, 1 gram costs more than 10 dollars. You should buy saffron, packed by the factory method, it is desirable not ground. The idea to go to the nearest market and buy a half-glass of saffron - Believe me, bad idea. One gram is enough for 40 portions of risotto. Take a pair of pins of saffron, put in a glass and pour hot broth. Leave on half an hour. The resulting orange infusion is exactly what you need.
How to cook risotto
To begin with, put a saucepan with a broth on the mesmer fire so that it is weakly boiled.
First Stage - Cooking Soffritto -bases for rice and everything else. You warm up oil in a frying pan, add onions - as well as other used vegetables - and fry it all the case on medium heat, while the bow does not become soft and transparent, but in no case, not fringe. Remember, he must lose color, and not change it.
The second stage is called "Tostature". You pour rice in the pan - one fast circular motion, mix it with a bow and butter and cook about 30 seconds. Ideally, all the rice should be soaked in oil so that outside the rice darkened, and the core remained white. When this happens, you need to pour wine, mix and continue to prepare, stirring continuously, until the smell of alcohol is disappeared - or until all the liquid is absorbed.
Third Stage - Adding Broth in Risotto. As soon as the rice absorbed wine, start adding hot broth. Take a half, jump out the broth and pour it to a quick circular movement in the pan with rice. Take a big, better wooden spoon or shovel and mix the broth with rice. Seconds in thirty repeat the mixing. Repeat in the same spirit until almost all fluid is absorbed in Fig. Again, pour the grandmother of the broth and begin to mix again. As a result of such a constant rice stirring with boiling broth, the external starch is separated from rice grains.
When rice is ready for approximately half, and the broth will also remain about half, add the main, title ingredient to risotto. In case of Risotto in Milanski - just the same glass of broth with saffron. Then continue to add broth and mix. In other recipes, it can be mushrooms, seafood and so on. After 17 minutes of stirring and topping, remove the frying pan from the fire and leave in perfect by exactly 1 minute. After this will come the time of the last stage, referred to "MANTECTIVE"When it is added to the risotto cold and sliced \u200b\u200bwith small cubes, creamy oil and grated cheese, and all the resulting mass quickly misses completely uniformity. Then the risotto is folded along the warm plates and is instantly fed to the table.
Inspected questions
Two questions remain unclear: to the exact same rice and broth ratio? And when risotto need to season?
Here are the answers to them.
The perfect ratio of rice and broth - For every 100 grams of rice, it is necessary to take 500 ml of broth. It should also be borne in mind that it is best to prepare risotto of 400 grams of rice and 2 liters of broth, which is 4 large portions or 6 small; This amount is just prevented on a large pan. It is almost impossible to prepare 1 portion of risotto (you will have to chase in a pan behind rice, which will felt theft every minute) and very hard - 10 servings at a time (in this case, cooking will be more like an academic rowing). If you need to prepare more than 4 portions of risotto, just take another frying pan.
Seasoning salt and pepper risotto It is necessary, first of all, very carefully because used in the preparation of cheese and so contains a significant amount of salt, which, in principle, may be quite enough - for example, in case the cheese is very deserved. However, after the completion of the risotto mantope, it is necessary to try - if as a result you will seem to add salt and pepper, add them, quickly mix again and serve risotto to the table
In our country, it is still not particularly complaining of risotto, considering it either rice porridge, or something complicated and incomprehensible. And very in vain - after all, risotto, is one of the main pillars for a long time beloved and with us, and all over the world of Italian cuisine.
There is: Cooking in water or a couple. Risotto, contrary to the problem, is not rice porridge and not a type of pill, but the third method of heat treatment of rice. In this case, the rice is extinguished in a pan or a saucepan, constantly adding broth. As a result, it turns out with nothing with a comparable dish, only in appearance similar to porridge.
In fact, in the right risotto rice, rice should be slightly glued together, but inside the "Al Dente" - slightly harsh. This risotto must be not liquid and not crumbly. Italians check its quality, slightly slamming the palm on the bottom of the plates. If the wave passed on the surface of the risotto, it means that the consistency is correct.
Rice in risotto style is preparing quickly and simply, if you observe a few simple rules: use only mediterranean varieties of rice, only fresh and high-quality products and constantly monitor the process, stirring rice without leaving it in the will of the case.
Rice story
Rice in Italy appeared in the days of the guild, when the trade flourished by spices, - in the XV century, Venetian merchants brought him from the Middle East. It is officially documented that on Ferrarsk Earth, Rice appeared in 1475, when the ruler of Milan Galeacezo Sforza sent the duke of Ferrara twelve bags of strange grains. More nice than wheat, rice has become a salvation for northern Italy of the time tormented by Wars and Chuma. Since the XV century, it began to cultivate it on the swamp lands in the vicinity of Ferrara, and since then he has become firmly entered into the diet of Northerners. Now in this region it is more popular than the paste characteristic of the sunny south.
Hero of the day
The most important component of risotto is, of course, fig. The main requirement for it is that it be averages.
It is in such a form of rice that two types of starch are contained: amylopectin and amyloza.
Amopectin is starch, located on the surface of rice grain, it is soft, quickly mixed with water, and it is he who gives the risotto of its creamy texture, gluing grains with each other. Amilose is firm and is inside the grain, and just it allows the rice grain to remain "Al Dente" in its complete readiness.
For risotto, three varieties of rice are mainly used: Arborio, Carnaroli and Vialon Nano. The most common is arborio, and if you buy a package that will simply indicate "rice for risotto", in 90% of cases there will be exactly arborio. Carnaroli find in Russia harder, but perhaps, but Vialon Nano, unfortunately, is extremely rare. "Unfortunately," because these two varieties have a more refined and delicate taste and even a more presentable view in the finished condition.
Selection of components
For the preparation of risotto - their quality and freshness. , carrots and celery should not be soft and cough. Wine should be as much as I would like to drink, and not to put on cooking. And even the cheese should be sorry to send to the pan with rice!
The Italians themselves are very checked to choose the selection of the ingredients used, believing that the wine should only be dry, and cheese is only from the Gran family, which contains peculiar crispy granules: Parmjano Ridgeano, Padanan Grana or Trentingran.
But Italian cuisine is regional. In each Italian village there is a unique recipe, so you can safely experiment: replace dry wine with champagne or even vermouth (as they do in the very north of Italy), and instead of canonical cheeses, add sheep, goat or even cheeses with white or blue mold instead of canonical cheeses. The same applies to butter, which is used at the end of the preparation for gluing a dish. Returning from the canons, it can be replaced by oily cream, the cheese of mascarpone, and some faithfully watered the sacred risotto with olive oil.
Vintage recipe
In the culinary book "Opera" of the famous Italian Cook Bartolomeo Skappi, published in 1570, there are about 1,000 recipes, among which is the next risotto recipe: "mix chicken meat, blood sausages, yolks. Cooking rice in a decoction from the cap, ducks, sausages. Cook not until soft. Put in a pot of clay, or silver, or tin and fall asleep with cheese, sugar, cinnamon, over to put fresh butter and pulp the cheer of the drill, and the meat of ducks, and sliced \u200b\u200bin pieces of blood sausages, then fall asleep cheese, sugar, cinnamon and so Forize three layers. The last layer is pouring on top of liquid molten oil. Put in the stove, heated not too much, keep there about half an hour. Sprinkle with rose water and serve hot. You can cook risotto and otherwise: put in dishes fresh cheese, unsolved, sprinkle with sugar, cinnamon and grated dry cheese. Fill rice from above, and over rice fresh raw egg yolks, over sugar yolks, cinnamon. Make two layers, you can make more layers. Halong cow oil, put in the stove. "
Secret Broth
When preparing risotto, rice absorbs all fragrances from liquids, so it is necessary to approach the cooking of the broth very responsibly and does not hurry. Risotto makes both vegetable broth, and on beef, and on fish, but the best choice is chicken. It is perfectly absorbed into rice grains, without suppressing rice with its taste.
To prepare a good chicken broth, you will need a large liter pan on four, gubed chicken, two bulbs, two carrots, a teaspoon of black pepper peas and a variety of herbs to taste. Herbs can be different: it is oregano, and thyme, and parsley with celery, and anterragon. Very well complement the broth of celery root and the green part of the onion row.
After on 8 parts (2 legs, 2 wings, the housing along in half and then across), squeeze it into a saucepan, covered with cold water and bring to a boil. Purified onion cut into 4 parts, carrots shorter large slices and a cracker all together on a dry pan before the appearance of subpalin.
When water in a saucepan boils, drop fire to a minimum, and as soon as foam begins to form, collect her spoon. When the selection of foam stops, add vegetables and pepper to the pan and cook 2 hours. For half an hour before the end of the cooking, you can pour a glass of white dry wine into the pan, add fragrant herbs and salt. Then the broth must be strain and when it cools off, remove all the fat from its surface.
Prepare white risotto - This is a basic dish, on the basis of which you can make an infinite number of variations. Roast roaster and garlic to the state of transparency. With one circular movement, throw in the pan 400 g risa and, constantly stirring, fry for 2-3 minutes until it is soaked with oil and will not become almost transparent. Then pry a glass of wine and carcass rice until the liquid is completely absorbed. Wrestle in the pan two babies of hot broth, mix. This ritual (pour - stir) you should repeat over the next 17 minutes. The main principle is to constantly pour broth (one to one bed), without giving the rigging to remain dry, and constantly mix. Discover the pan from the fire, put in the rice grated parmesan and cubes sliced \u200b\u200bbutter. Cut the lid and give to stand 2 minutes. And you can serve!
Prepare risotto with white mushrooms. Swari 2 l chicken broth. Put in a small pan of 60 g of dry white mushrooms, pour a glass of finished chicken broth, bringing to a boil. Remove from fire and leave for 30 minutes. Mushrooms get and grind, decoction from mushrooms (without precipitation) pour into a pan with a broth and put it on fire. On the olive oil, the roast of the bow until translucentness, pumped 300 g rice and roast it 3 minutes. Bell a glass of white dry wine and carcasses for another 3 minutes. Put the mushrooms, there are two little ones of broth, mix and prepare until the broth is absorbed. Without ceasing to stir the dish, continue to fill the broth over 17-20 minutes. Remove from fire, add grated parmesan and butter, quickly interfere. Cover with a lid and leave for 2 minutes. After that, immediately serve.
Variations on the topic
If you have mastered the white risotto, you can safely begin experimenting with additional ingredients. They can be added directly to the pan with rice or fry separately, and then mix with ready-made risotto.
You can add seafood directly to the pan - the time of their preparation coincides with the rice cooking time. But then the cheese does not need to add: the Italians consider these things in incompatible.
If you add green peas, it will turn out to be risotto in Venetian. And the famous - a couple of pins of spices dissolve in a glass with hot broth and added at the final stage of cooking.
Also, Milan risotto is often prepared on the bone marrow, on whipping onions and garlic. This tradition comes from the time of the Renaissance, when this exquisite dish was served on a bull-brain pillow. And if you want a lighter and refreshing recipe, prepare risotto by adding chopinis chopped into it in small pieces or asparagus sprouts, at the end intervening the juice of half of the lemon in the dish.
Risotto can be served not only on a plate - it is great for peppering them peppers or eggplants, make a filling for a cake or bake a risotto in the oven. Here you can limit only your fantasy.
Prepare Pie from Risotto with Fresh Greens. Demgement Stem-Single Sun Semi-rings, fried on olive oil for 3 minutes, then throw out 300 g rice and roast it 3 minutes. Add 200 ml of the vermouth and carcasses, constantly stirring until the rice does not absorb all the wine. Two long broth, prepare, constantly stirring until the broth is absorbed. Without ceasing to stir the dish, continue to fill the broth over 17-20 minutes. Remove from the fire, add the zest of lemon and orange, fresh thyme, 80 g Mozzarella. Stir, put in a form for baking, the neck of the foil and bake for half an hour.
Berries and chocolate
But dessert. It is done with cherries, cranberries, raspberries, blueberries, strawberries, using both fresh and dried berries, with raisins, chestnuts, pumpkin, and even with chocolate.
At the same time, risotto can be prepared both on chicken or vegetable broth and on milk, berry brave or just clean water with the addition of white wine. Support such risotto as hot - on plates and cold - in cocktail glasses.
Prepare cherry risotto. On the melted cream oil, the roast of the bow until translucency, pumped 300 g rice and fry it 3 minutes. Add 300 g sliced \u200b\u200bin half of the cherry and 30 g of raisins, a glass of red dry wine and carcasses until the wine evaporates. Two little ones of broth, mix and prepare, until the broth is absorbed. Without ceasing to stir the dish, continue to fill the broth over 17-20 minutes. Blizza in risotto 50 ml of cream, mix, proveries for another 3 minutes. Before serving a frozen almond.
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