Isidlo esivela enyakatho ye-Italy, i- risotto iphendula irayisi elilinganiselwe ebizwa ngokuthi i-Arborio ibe isidlo esinomsoco olinganiswe "izinyo" eziqinile. Kunezinye izithako ezihlukahlukene ezingafakwa kwi-risotto, njenge-shizi, imifino, nenyama. I-Risotto ai funghi , isibonelo, iqukethe amakhowe ngenkathi i- risotto alla pilota ihlanganisa isobho, ingulube ne-Parmesan ushizi ngelayisi ekhanda.
Arborio Rice Rice
Ilayisi ngokuvamile ihlelwa ngamaqembu amathathu: okusanhlamvu, okuphakathi, nokufushane okusanhlamvu okususelwa ubude nobubanzi lapho kuphekwe. Ama-plumps elayini okufutshane okusanhlamvu, kanti irayisi elide elibukeka libukeka njengotshani kakolweni; medium uwela endaweni ethile phakathi. I-Arborio iyancipha njengoba ipheka, ikwenza ibonakale ifushane, kodwa isilinganiso sayo sobubanzi nobude siyifinyelela njengezinhlobo ezihlukahlukene zokusanhlamvu.
Kungakhathaliseki ukuthi isikhathi eside noma esifushane, zonke izinhlobo zelayisi ziqukethe ama-starche okuthiwa i- amylose ne- amylopectin . Lezi zinhlanzi zichaza ukuthungwa kwelayisi njengoba kupheka. U-Amylose akayeki ukungena ngendlela efana ne-gelatin, kuyilapho i-amylopectin yenza (i-pectin iyisithako esenza i-jelly gel), okuholela ekutheni i-risotto ephawulekayo ye-risotto ne-stickiness yamanye ama-rice ase-Asia. Ama-rice ambalwa okusanhlamvu aqukethe i-amylopectin engaphezulu ne-amylose encane kunama-long rice okusanhlamvu.
Izindlela zokupheka ze-Risotto ngokuvamile zibiza i- Arborio irayisi , ebizwa ngokuthi idolobha lase-Italy lapho likhule khona kuqala.
Okuqukethwe kwe-amylose ephezulu ka-Arborio kusiza ukunikeza i-risotto isici sayo sokuqhafaza. I-Arborio iqukethe ukukhubazeka kwesakhiwo esibizwa ngokuthi "isikhala" (hhayi uhlobo olusetshenziswe ebhodini), lokho kugcina isikhungo esiqinile njengoba irayisi ipheka kanye nesitashi esiseduze. Ikhekhe linika irayisi le-Arborio elincane elincane okuthi ama-Italiya abhekisele ngokuthi "al dente."
Izikhungo
Noma iyiphi irayisi ehlukahlukene (noma okusanhlamvu) oyifaka esikhundleni sika-Arborio idinga izimfanelo ezifanayo eziyisisekelo ze-risotto ephumelelayo. Kumele kube phezulu ku-amylose kepha bakwazi ukulondoloza kancane kancane kokudla ngisho nangemva kokupheka isikhathi eside, ngoba i-risotto idinga inqubo yokupheka kancane kancane enezitofu ezishisayo zesitoko esishisayo.
Ezinye izinhlobo ezimbili zamalayisi zase-Italian zifaka esikhundleni esihle ku-Arborio nakwezinye izimo, zingase zisebenze kangcono kakhulu: irayisi ye-Carnaroli, enye ebizwa ngokuthi i- superbino ehlukahlukene ehambisana nokuqukethwe komswakama okwedlula i-Arborio, i-classic-uma ingaziwa-iningi for risotto kwezinye izingxenye ezisenyakatho ye-Italy. Okukhethwa kanzima ukutholakala yi-Vialone Nano, irayisi ephakathi kwe- nafif ephakathi kwe-Veneto. Ngokuvamile, amaNtaliyane angasebenzisa irayisi le-Balo, Calriso, noma i-Maratelli.
Kodwa uma ungenayo irayisi le-Arborio eshalofini lakho, futhi awukho e-Italy (noma uzimisele ukuchitha imali eningi kumazwe angeniswa ngaphakathi kwamanani), ungazizwa uvinjelwe ezinhlobonhlobo zelayisi zase-Italy. Isihluthulelo se-risotto ephumelelayo irayisi elifushane noma eliphakathi nendawo yokuthungwa okuqinile kanye nokuqukethwe okuphezulu kwe-starch. Irayisi elimhlophe le-sushi lisebenza kahle, njengoba kwenza irayisi ye-jasmine yaseThai.
Abapheki abanomdlandla bangadlula irayisi ukuze bahlole okusanhlamvu okumile, okusanhlamvu okulayisi, njengebhali eliqoshiwe noma i-farro.
IsiBulgur ukolweni, ibhali, kanye nomzala womuntu angenza futhi isisekelo esinjengesifo se-risotto sokudla.