Risotto: how to cook

A gastronomic adventure is called in Italy this popular dish. Probably because it is known in numerous variations throughout the country, but at the same time, the technology of preparation is carefully designed and remains unchanged for centuries.

Getting acquainted is a risotto. How to cook a traditional "primo piatto" of Italian cuisine? It's easy having some practice. But immediately it should be noted that the risotto "hastily" is excluded, the dish does not forgive inattention and can not be done in advance. Risotto is served on the table with heat, with heat and never heated again.

Like other traditional dishes, it has its secrets.

First of all, only certain types of rice are used for cooking, the main characteristic of which is a high content of starch. Namely:

The Carnaroli variety, which in Italy is called "king of rice", medium-grained rice from the province of Vercelli;

Arborio, a sort of short-grain rice named after the city of Arboril in the Po Valley, where it is grown. Prepared, it perfectly preserves the structure, has a pronounced starchy taste (due to the high content of amylopectin). The rice absorbs the liquid well and does not become sticky, even if it is digested;

Vialone Nano, especially preferred in Verona and the surroundings of the city. There it is grown since the end of World War II. Round rice with a creamy texture when cooked.

In general, all Italian varieties of rice contain more starch. It is also important to adhere to certain rules when cooking rice. To preserve the natural Italian flavor, rice does not rinse either before or after cooking.

There are also agreed general rules for preparing risotto. How to cook, so that rice is cooked properly? Which is better to use the dishes? Many recommend a copper bowler, preferably old, smoked. He is believed to help spread the heat evenly. Others prefer a stainless steel pan, but not high, but wide and with a triple bottom. In addition, when there is a need to mix rice, you need to do this with a wooden spoon and always from the center to the edges, since it is faster prepared really at the edge of the pan.

Preparation of risotto begins with the so-called "sorffitto" technology - rice fry with butter. Then it is cooked on low heat under constant control, gradually adding broth.

It will be interesting to get acquainted with the historical roots of the risotto. How to prepare it was known already in medieval times, in any case, as many sources claim.

In a kosher medieval kitchen, there was a recipe for rice with saffron. Initially, it was a Milanese dish, exported from Sicily by Jewish and Arab travelers.

The legend says that the traditional Sicilian dish of rice ocher color was first cooked in a family that moved from Palermo to Milan. Allegedly the servants wanted to give the dish an orange shape, but it did not work, and thus the "yellow rice" appeared.

In the second half of the sixteenth century the Milanese dish was gaining popularity more and more. In 1570, for example, Bartolomeo Scappi, the personal chef of several Roman popes, the decorator of banquets and the author of works on gastronomy, publishes the monumental work "Opera del'arte del cuchinare" (art in cooking). In it appears the recipe for "rice in Lombardine". The dish is a cooked rice, seasoned with cheese, eggs, sugar, cinnamon, pieces of capon meat and cherwellat (old Milan sausage yellow, because of the saffron added to it). True, many researchers believe that the origin of the risotto is much more modest, from the peasant environment.

So, risotto. How to cook it yourself? Since an important component of any risotto is rice, it is strongly recommended to use Italian varieties. The next important component is broth (chicken or vegetable). It is better to use a home-made broth, not canned or in cubes.

All the risotto, as was said, in the first stage, is prepared by one formula, after which the ingredients are added to taste.

Risotto, recipe

Ingredients:

3 cups of broth - chicken or vegetable;

1 tablespoon of oil (olive or creamy, can be half-and-half);

1/2 head of medium onion (finely chopped);

1 cup of rice (varieties arborio, carnaroli or vialon nano);

1 cup of dry white wine or dry vermouth;

1/2 cup of grated Parmesan cheese;

1 tablespoon chopped parsley;

Salt and pepper, to taste.

Preparation

Cook the broth. Meanwhile, heat the oil in a thick-walled saucepan. Add the onion and fry it until it is clear, about ten minutes. Add Fig. All fry for one minute with constant stirring. Pour in the wine and continue stirring until the rice has absorbed it completely.

Add 1/2 cup of boiling broth. Stir. The broth should also be absorbed. Repeat the process several times for about twenty minutes until the mixture has acquired a creamy consistency.

In the cooked rice, add chopped parsley, grated Parmesan, salt and pepper.

Serve hot.