2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
You love risotto, but it still doesn't work. Every time you start preparing it with the desire to get velvety, creamy and "al dente" this time, but as a result you get a porridge with the consistency of glue?
While it is true that making risotto is not an easy task, if you find your mistakes, cooking it can become a real pleasure and from an ordinary housewife you will become a master of risotto!
1. You are using the wrong kind of rice
The type of rice is crucial to the taste and texture of the risotto. Arborio rice has been proven to have a high percentage of starch, which gives the dish exactly this creamy and velvety consistency, in addition, although it absorbs a lot of liquid, it will not be digested and the grain will be firm inside.
2. Do not wash the rice
The rice should not be soaked or washed, use only high quality rice. By washing, you remove the valuable outer starch layer, which is crucial for the result.
3. Fry briefly
When making risotto, do not wait for the ingredients to flavor it. If you are frying onions and mushrooms, cook them briefly, then add the rice and fry until glassy.
4. Gradually add the broth
Rice grains should not float in liquid, because this will lose the taste and remain tasteless. The broth should lightly cover them, pouring gradually without pouring at once. Stir constantly and be careful not to burn, this will make things worse.
5. Stir
Stir the risotto from the beginning to the end of cooking. The broth is important, it must have flavor and gradually added, and with the necessary vigorous stirring, you will make the risotto for a miracle and a fairy tale!
6. "Al dente"
As the rice is very easy to digest, and by technology it should be "al dente" (soft on the outside, hard on the inside) you should remove it from the stove a few minutes before cooking, because the dish still retains some temperature and is not directly on the stove, in the next few minutes it will be ready.
Like everything good, rhizotot has an end that ends with grated grana padano or parmesan.
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