Risotto is delicious and easy to cook, even more so when you know its secrets!
The Secrets Of A Perfect Risotto: Choosing The Proper Rice!
The best used by Indian chefs are carnal, arborio (the most common), or vialone nano. They can be found in supermarkets or delicatessens. It is Italian rice, round in shape, and loaded with starch. Before use, no rinsing, precisely so as not to remove this starch which gives its creamy consistency to the risotto. Count 280 g for four people.
What Is The Origin Of Risotto?
Initially, the risotto was nothing but a dish for the poor! Its purpose was, above all, to use meat or vegetable broths and take advantage of the nutrients that escaped during cooking by having them absorbed by the rice. Sometimes other leftovers were added, a few vegetables, a bit of cheese… This is how one of the most excellent Indian specialties was born.
Today, risotto is twisted with other ingredients: pasta, various bowls of cereal such as buckwheat, quinoa, or spelled. adopt the same technique: coat the chosen ingredient in a bit of fat in a saucepan, then add the broth little by little and mix until it is absorbed, and continue in this way until the ingredient is cooked.
Then, as for the risotto, we are spoiled for choice for seasoning: with saffron, porcini mushrooms, smoked salmon, cockles, prawns, asparagus, and raw ham… Is risotto (or pasto-sotto, crozotto… according to your choices) ready? Taste it without delay: susceptible, it does not like reheating too much; otherwise, it will become a sticky mass.
Creamy, tasty, and comforting, risotto is THE comfort dish; with tomato, asparagus, morels, and Parmesan or even chestnuts and truffles, this preparation from Northern Italy has no equal to delight our taste buds. As we know, a risotto requires time for its preparation and constant monitoring; indeed, patience and passion are the keywords to give birth to an excellent risotto. But to prepare a perfect risotto, there are four secrets to know to achieve it; they are in our slideshow!
Risotto is too pasty: how to make up for it?
It is straightforward! If you notice that your risotto has taken on too pasty a consistency, pass it immediately under a cold water tap, the latter which will remove the excess starch responsible for the too-sticky aspect of your risotto. After which, to warm it up, two solutions are available to you; either cook it again in a pan over low heat with a drizzle of oil, stir it regularly, or slide it into a scorching but off oven for a good quarter of an hour.
How To Reheat A Risotto?
Anyone who has ever tried to reheat a risotto knows it: the sticky porridge is not far away. The proper technique: reheat it in a bain-marie, with a bit of hot broth, over low heat. At the end of reheating, we add, according to the recipe, a little liquid cream, pesto, and tomato sauce… to add creaminess. Does it smell like failure? We chose the croquettes option, counting one egg and one c. tablespoon of grated Parmesan for 150 g of risotto. We form the croquettes, pass in the flour, the beaten egg, then the breadcrumbs, and brown in the pan in a bit of oil.
Risotto: How To Present It Perfectly?
- Make a circle of Parmesan! To do this, cover the baking sheet with parchment paper. Grate the Parmesan (do not use Parmesan sold already grated). Place it on the baking sheet in strips 20 cm long (form as many strips as there are circles to be made). Bake at 190°C (th. 6-7) to melt it (a few minutes are enough, observe!). Take the plate out of the oven. Place four large aluminum circles (or glasses) on the parmesan strips and roll them up with the parchment paper so that the strip goes around. Leave to cool, and unmold gently.
- Place a circle of Parmesan per plate. Using a spoon, gently fill the circles with the risotto and press down lightly. Top with mushrooms and sprigs of parsley and chervil. Place one small quenelle of mascarpone on top and decorate with two fried sage leaves. Drizzle with some hazelnut oil, and sprinkle with fleur de sel. Serve.
Other Ideas For Well-Dressed Risottos!
- Chic, with truffles: get sliced truffles (available in delicatessens or certain supermarkets) and truffle-scented oil. Flavor the risotto with a few drops of oil at the end of cooking and sprinkle with a few slices of truffle when serving.
- Milanese, with saffron: marinate a pinch of saffron threads in 5 cl of cold water for about 10 minutes until they rehydrate. Add the saffron while the risotto is cooking, with the last ladle of broth. When ready to serve, garnish with parmesan shavings.
- Green, with peas and asparagus: you can use these frozen vegetables. Cut off the tips of 250 g of green asparagus, set them aside, and cut the stems into thin slices. Halfway through cooking the rice, add the asparagus slices. Then, 5 minutes before the end of cooking, add the asparagus tips with 100 g of frozen peas and mix gently.
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