Risotto recipe: from classics to experiments
An unusually tasty dish called "small rice" (aThis is how the name "risotto" in Italian translation sounds) first appeared in the northern part of Italy in the 19th century. The Italians themselves say that the dish, although it does not belong to the centuries-old culinary tradition of their country, is still a traditional dish, so only they are able to cook it. The classic risotto recipe involves the use of rice of certain varieties, the exact duration of cooking and the secret (known only to the chefs of Italy) way of adding water, thanks to which this dish turns out to be especially tasty and unique attractive for appearance.
Modern chefs are not chefs in expensiverestaurants, and simply lovers of delicious food and prepare something interesting for their relatives and friends - try to follow the recommendations of Italian professionals, but very often make their own adjustments to the classical recipe, turning a traditional risotto into something completely unique and unusual.
Only one thing remains unchanged: any risotto recipe requires the use of rice varieties such as carnaroli, arborio or vialone nano, which are rich in starch and impart the necessary consistency at the end of cooking. Sometimes rice is pre-fried in cream or olive oil, but you can simply put it in a frying pan with high walls and stew, gradually pouring a burning broth (vegetable, meat or fish) or boiling water. Liquids are required to be added at the rate of liter per each glass of rice.
In the rest, the recipe can be added to the risottosome changes. For example, at the end of the cooking, you can add meat and seafood (as recommended by Italian chefs), but you can eat foods that you prefer - vegetables, mushrooms or fruits. Some gourmets add a tasty mix of whipped butter and grated parmesan to the risotto.
Many Russian cooks are most often used inwork risotto with mushrooms recipe. To create such a dish, you need to take a broth - best cooked from different sorts of meat and poultry (1.5 liters), rice arborio (500 gr.), Fresh mushrooms (100 grams), onions (1 goal), cheese is hard and soft varieties, as well as greens. Onions need to be cut finely, fried in cream or olive oil, then on the same pan you can lay slices of mushrooms. To the juice of the mushrooms, rice is then sent and fried for a few minutes. After that it will be necessary to warm up the broth and pour it into the rice in a boiling form, then throw small pieces of soft cheese that together with the mushrooms gives the prepared dish the consistency of the cream. It is very important to stir the rice constantly so that it does not stick to the walls and does not burn, and also add the broth as the evaporation proceeds. When this risotto recipe is made, the dish can be sprinkled with freshly chopped parsley and grated cheese of hard varieties.
Using a recipe risotto with vegetables, you cancook a delicious and original dish. Ingredients for it - rice (200 g.), Onions (1 goal), garlic (3-4 teeth) and red pepper (1 pc.). In addition, it will take a little red beans (canned), vegetable oil (70 ml.) And mushrooms (250 g.). On request, you can take spices - salt, pepper, soy sauce (30 gr.) And pine nuts. Finely chopped onions should be fried in oil, then add to it a mixture of rice and squeezed garlic. After a couple of minutes, when the rice is slightly fried, you can pour hot water (450 ml) into the pan, pour in the spices and, after bringing the food to a boil, put out for half an hour. When the rice becomes soft, you can put the vegetables cut into the pan into the frying pan, protrude them for a few minutes, then transfer the risotto to the plates.
