Ukwenza i-risotto enhle kufana nokugibela ibhayisikili: Kuthatha umkhuba omncane ukuqala, futhi inani elithile lokuhlushwa ngemva kwalokho. I-Risotti nayo ibucayi kakhulu ngesikhathi, ngakho-ke lokho okukhonjelwe ekudleni (kungakhathaliseki ukuthi kuhle kangakanani) ngeke kubonakale kungavamile ukuthi ukuthungwa okucebile kanye nokunikela okulungile okulungile ukuthi i-risotto enhle eyenziwe kuyokwenza.
Lapho uthenga irayisi ukwenza i-risotto, khetha i-rice elinezinhlaziyizi ezincane noma nxazonke; phakathi kwama-rice angcono kakhulu okwenza i-risotti yi-Arborio, i-Vialone Nano, ne-Carnaroli.
Amanye ama-rices ama-short-grained as Originario azophinde asebenze. Irayisi elidala isikhathi eside njengoPatna ngeke akwenze ngoba izithelo zizohlala zihlukile. Futhi akufanele usebenzise umsila wamaminithi (irayisi / irayisi elaliphekwe ngaphambili) - ngeke ukwazi ukuthatha i-condiments, futhi futhi izithelo zizohlala zihlukile.
Cishe yonke i-risotti yenziwa ngokulandela inqubo eyisisekelo efanayo, ngokuhluka okuncane:
- Qala ngokunciphisa ivolumu encane ye-anyanisi nanoma yini enye imifino iresiphi idinga.
- Hlanganisa ingxube ngamafutha omnqumo amaningi noma ibhotela elingenalutho, futhi uma lifakwe, lilisuse nge-spoon eline-slotted epulatifheni, ushiye ukungena embizeni.
- Hlanganisa irayisi bese uyigxuma kuze kube yilapho ishintshashintsha (lokhu kuzothatha imizuzu engu-7-10), ivuselele njalo ukuyigcina.
- Phindela izinkinobho ezitshalwe embizeni bese ugxila ku-1/3 indebe yewayini elimhlophe elibomvu noma elibomvu olifudumele ngaphambilini (uma libandayo, uzosakaza irayisi, elizokhipha ngaphandle bese lihlale liqinile kanzima) .
- Uma iwayini selikhuphuke ngokuphelele, engeza i-ladle yokumisa umhluzi; gxuma ku-ladleful elandelayo ngaphambi kokuba yonke imfucuza ibanjwe ngoba uma okusanhlamvu kufinyelela kakhulu, bayodala.
- Qhubeka upheka, ugqugquzela futhi ungeze umhluzi njengoba irayisi uyithatha, kuze kube yilapho irayisi isifinyelele esiteshini se- dente (uma ufuna i-risotto yakho eqinile, nesikhathi isikhathi sakho somhluzi ukuze irayisi iqede ukugcoba umhluzi lapho ifinyelela lesi sigaba; uma uthanda kube mncane, nesikhathi isikhathi sokwengeza ngakho-ke kuzobe kusaba khona oketshezi olusele).
- Kuleli phuzu, gxuma ku isipuni se-1 sebhotela kanye noshizi ogayiwe (uma iresiphi imbiza), faka i-risotto, bese uvala ilangabi. Vumela ukuhlala, ukumbozwa, imizuzu 2-3, bese ukhonza.
Uma ufuna i-risotto ecebile, gqugquzela indebe encane yekota yekhilimu enzima ngaphezu kwebhotela. I-Risotto eye yaba ne-cream egxilile kuyo ebizwa ngokuthi i- mantecato, futhi iyabushelela ngokuphawulekayo.
Ngaphandle Kancane
Njengoba ngibhala ngenhla, ngathola ithuba lokukhuluma noGabriele Ferron, okhiqiza uVialone Nano, oyedwa wezintambo ezinhle kakhulu zase-Italy futhi futhi ungumkhandi omuhle kakhulu (uhamba emhlabeni unikeza imiboniso ye-risotto ezindaweni zokudlela eziphezulu).
Inqubo yakhe ye-risotto ihluke ngokungafani emcimbini wobuciko ochazwe ngenhla. Uqala ngokusunduza i-anyanisi (noma i-leek noma yikuphi) emafutheni omnqumo, ungalokothi ibhotela, futhi uma usuhlaza, uyasusa ukuze kungabi nokushisa njengoba ehlaba irayisi, inqubo ethatha imizuzu engaba ngu-10 phezu komlilo olinganiselayo ngesikhathi ivuselela njalo. Khona-ke ubuyisela u-anyanisi elayisi futhi wanezela iwayini, eliye lashisa ngaphambili - "uma ufaka iwayini elibandayo uyayethusa irayisi, elizokhipha ngaphandle futhi lihlale likhuni," usho kanje. Wabe esevumela iwayini liqhume ngokuphelele ngaphambi kokufaka izithako ezisele, futhi umhluzi, owenezela konke ngesikhathi esisodwa, kunokuba i-ladle ngesikhathi.
Wabe esehlanganisa irayisi bese evumela ukuthi upheke kahle ngomzuzu oba ngu-15, uvuselele umhluzi omncane ekugcineni okuhlanganisa isitashi irayisi inika, ukunikeza ukugqoka okomuncu. Khona-ke yenza noma yikuphi izinto zokugcina izinto okudingeka ziyenze futhi ziyisebenze.
Ayikho ibhotela, futhi akukho ukhilimu ekupheleni, njalo. Uyakwazi ukupheka i-risotto yakhe ngale ndlela ngoba uyayazi ilayisi lakhe - uVialone Nano ubamba 1.5 (uma ngikhumbula kahle) izikhathi ezithwala umthambo wayo, ngakho-ke uyengeza. Okubalulekile ukuthi, ngeke ukwazi ukusebenzisa indlela yakhe yokupheka uma usebenzisa irayisi ongakaze uzame ngaphambili, kodwa uma usuzwa umthamo wamanzi irayisi izomunca ukuze ufinyelele izinga lomnikelo oyithandayo , indlela yakhe izokunika imiphumela emihle njalo. Futhi iziphakamiso zakhe ngokuphathelene nokushisa kwewayini nokukhipha u-anyanisi ebhodweni ngemuva kokuba zine-browned zivumelekile kunoma yikuphi.
Omunye Okude
Uma wenza i-risotto enezithako ezinomsoco ezingeke zithathwe kahle ngokucwiliswa nelayisi, ngokwesibonelo i-squash, amakhowe amasha, noma izinhlobo ezihlukahlukene zenyama, sebenzisa imiklamo yama-pan emithathu eyenziwe nge-Ferrara, phakathi kwezinye izindawo. Lungisa i- intingolo, ngamanye amazwi i-sauce iyingxenye yezithako ezinomanzi, ebhodweni elilodwa, futhi uma sekupheka ukuqala ukukhipha u-anyanisi nelayisi (susa anyanisi uma benesibhakabhaka uma ufuna) ebhodini lesibili; uma irayisi idlulile yengeze iwayini elifudumele (buyela anyanisi ebhodweni ngalolu phuzu uma usususe), kulandelwa i-ladle yomhluzi wokuqala uma iwayini selikhuphukile. Lapho irayisi isigamu esiphekiwe ifaka intingolo, okufanele ibe sezingeni elifanayo lokunikela , bese uqedela ukupheka i-risotto njengoba ubungavamile.
Into Yokugcina
Ungase uzibuze ukuthi ilayisi yafika kanjani e-Italy.
Yayiswa ngama-Arabhu ayebusa iSicily kanye nezingxenye zaseningizimu yaseningizimu ngasekupheleni kweNkathi Ephakathi (i- arancini di-riso ifika engqondweni), kodwa yafakazela ngokufanelekile ezindaweni eziningi ezinamanzi ePo Valley, lapho kwakwamukelwe khona ngothando izakhamuzi zaseVeneto, eLombardia, nasePiemonte.
Ihlelwe nguDanette St. Onge