I-Risotto, isitsha esiyingqayizivele sase-Itali se-rice esicebile futhi elicwebekile, ephekwe ngokuphelele, isabisa. Kodwa akulula ukwenza. Kuthatha isikhathi esithile, ukubekezela, nezinye izindlela zokupheka ezinhle. Funda ngalezi ziqondiso, bese uphuma ebhodweni lakho elibi kakhulu, irayisi nomhluzi, bese uthola ukuthi yikuphi ukuphikisana okuphathelene! Ukuze uthole izindlela zokupheka, bheka Ukupheka kwe-Risotto .
Kunzima: Kulula
Isikhathi esidingekayo: imizuzu engu-40
Nakhu:
- Faka umhluzi epanini elingaphansi kokushisa okuphansi. Ukwengeza umhluzi obandayo ekuphekeni irayisi 'kuzothusa' irayisi kanye nediza eliqediwe lizoba ngaphansi kancinci.
- Lungisa imifino. Gweba kahle noma ucobe u-anyanisi negalikhi, uma usebenzisa. Uma ungeza ezinye izitshalo kwi-risotto ekugcineni, zilungiselele manje bese uzibekela eceleni.
- Geza amafutha nebhotela epanini elikhulu elinamaphutha. Qiniseka ukuthi i-pan inzima futhi ilinganise kahle. Ngisebenzisa i-4-quart pan ukwenza izinkomishi eziyisishiyagalombili ze-risotto. Ngithanda ikamelo elingeziwe epanini; Kulula futhi ukugqugquzela ngamandla uma wazi ukuthi ukudla ngeke kuqhubekele phezu kwamaphini.
- Engeza i-aromatics: anyanisi, i-garlic, kanye / noma ama-shallots. Lezi zithako zizofaka ukunambitheka emafutheni, okuzohambisa ukunambitheka kwezinye izithako. Pheka uphinde uvuselele kuze kube ngethenda; ungavumeli lezi zithako zibe mnandi.
- Engeza ilayisi epanini. Abanye abantu bahlanza irayisi kuqala ukuze bahlanze isitashi somhlaba. Angicabangi lokhu kuyadingeka. Irayisi kufanele iguzwe emafutheni ngaphambi kokuba kusetshenziswe uketshezi ukuqinisa ukunambitheka. Lokhu kwenza ukuthi irayisi ikwazi ukuyeka isitashi sayo njengoba ipheka, okubalulekile ekwenzeni ukudla okuphelile.
- Engeza iwayini kule ndawo. Iwayini lizobilisa futhi liphele masinyane. Ukunambitheka kwalo kuzothathwa kalula yilayisi.
- Manje sekuyisikhathi sokuhlala futhi ulungele imizuzu engu-20-25 yokugqugquzela okuhle kakhulu. Engeza umhluzi ofudumele kulayisi, cishe 1/2 indebe ngesikhathi, uvuselela njengoba irayisi ipheka. Kuyinto yokwengeza okuncane okumanzi, kanye nesenzo esishukumisayo, esenza irayisi likhulule isitashi sayo njengoba lipheka.
- Qhubeka!
- Ngemuva kwemizuzu engu-20, qala ukuhlwaya ilayisi. Uma ngabe ' al dente ', okungukuthi, okunekhilimu nesethenda, kodwa ngokuncane okuqinile phakathi, sekuphelile. Kuleli phuzu ungakwazi ukupheka isikhathi esithile ukuvumela ukuphuma kwamanzi kagesi, noma uma uthanda i-soupier risotto, engeza umhluzi owengeziwe.
- Hlanganisa imifino nokushisa ngokusebenzisa imizuzwana nje noma emibili.
- Engeza ushizi nebhotela. Ezinye zokupheka nazo zibiza ukwengeza ukhilimu. Lokhu, ngokwanele ngokwanele, kwenza i-risotto ekhethekayo, kodwa abanye abantu bacabanga ukuthi i-risotto iyayidinga. Uma udinga induduzo eyengeziwe namhlanje, yengeze.
- Vala i-pan bese uvumela i-risotto emi, ekushiseni, imizuzu engu-5. Lokhu kuvumela ama-flavour aqhakaze futhi aphephe. Bese ukhonza ubuciko bakho obucwebezelayo kumacwecwe afudumele kumndeni wakho onokwazisa.
Amathiphu:
- Qhubeka uvuselela. Ngempela, awukwazi ukudlula i-risotto. Kungenzeka ukuthi ngaphansi kokuyidonsa, kodwa, irayisi izogoba phansi kwepani uma ingasetshenziswanga, lapho ingabamba khona futhi ishise.
- Ungasebenzisa irayisi ye-arborio noma irayisi elimhlophe eliyisiliva eliyisikhombisa noma irayisi eliphakathi. Uma ungesiyona i-purist, akunandaba neze. Sebenzisa irayisi efanelekile ku-pocketbook yakho.
- Gcina umhluzi nje ngezansi. Awufuni ukwengeza umhluzi obandayo kumlayisi oshisayo. Kuzophazamisa inqubo yokupheka futhi isidlo esiphelile ngeke sibe njenge-creamy.
- Sebenzisa umhluzi omuhle kakhulu wekhwalithi. Ukuzenzela kungcono kakhulu, kodwa ngicabanga ukuthi amasheya namabhodlela ebhokisi afaka lesibili esiseduze. Iphunga lomhluzi ibalulekile empumelelweni yale recipe.
- Manje sebenzisa umcabango wakho bese wengeza izithako zakho eziyizintandokazi ku-risotto yakho.
Okudingayo:
- Ipanini elisezingeni elikhulu
- Amafutha e-Olive
- Ibhotela
- Anyanisi, ugarlic, noma amanye ama-aromatics
- Ilayisi
- Umhluzi
- I-Parmesan ushizi