Risotto zakudala

Uma kuleli khasi, kusho ukuthi uyazibuza kanjani ukupheka risotto. Ungadliwa okwesikhathi ezingasoze zabuna okuqukethwe nomoya izitsha uzothola kulesi sihloko.

Thatha irayisi ne eliphezulu kakhulu okuqukethwe isitashi. Futhi uzodinga umhluzi ne bhotela.

Risotto - zabuna Italy. Njengoba leli gama lisikisela, ukulungele kusukela irayisi. Siqala ne ukuthosa - it unesibopho futhi, omunye angase athi ngisho, isinyathelo ukhiye enqubeni ukulungiswa risotto. Thosa irayisi kuso kufanele kube nzima-bottomed. Okwakushiwo lesi senzo ukuthi ubhontshisi phakathi yokuwugazinga kuvula ikhule ezimbotsheni. Ngabo ngeke kamuva ugxile kahle umhluzi.

Ukukhethwa irayisi - sekuyinto iphuzu elibalulekile. Ngitusa ubheka iqolo ka omunye ezintathu izinhlobo: vialone Nano, Carnaroli noma Arborio. Konke lokhu zilwane zingatholakala ezinkulu. Iningi isitashi Arborio, kodwa lokhu kungase kubangele abanjwe. Uma umpheki sifisa akusho ukubala isikhathi ukupheka, Arborio baphendukele amakhowe. Ngakho-ke kungcono ukukhetha Wabasaqalayo vialone nano, awusebenzi kubiliseni, futhi kuyoba eyohlobo kakhulu. Lokhu ezihlukahlukene okufanelekela kangcono zonke izinhlobo risotto kwasolwandle. Kodwa abanye abapheki Italian bakholelwa ukuthi risotto zakudala nje ngeke isebenze kulabo sebenzisa noma isiphi irayisi ngaphandle izinhlobonhlobo Carnaroli.

Uma unesithakazelo indlela ukupheka risotto ngaphandle umnsalo, impendulo ilula futhi isobala - nangayiphi indlela. Phela, umnsalo unika nangangesihlabathi kudingekile dryish zokusanhlamvu juice. Lapho yokuwugazinga it has a imfihlo: ochwepheshe belulekwa ukuba kuqala Fry irayisi, bese kamuva uyifaka oqoshiwe onion. Khona-ke lo irayisi akuyona ukulahlekelwa yephunga layo zemvelo.

Ku-risotto zakudala is ngokwesiko ukubeka ezihlukahlukene fillers. It iphekwe nge inhlanzi nenyama, futhi ezihlukahlukene kwasolwandle, noma nje nge imifino. Labo we ofakwe ezidinga isikhathi esengeziwe, ezifana inyama, kungaba ukungezwa irayisi ngesikhathi yokuwugazinga. Futhi lezo uzilungiselele ngokushesha, kufanele ufake embizeni ngoba amaminithi ambalwa ngaphambi kokuphela inqubo ukupheka risotto.

Manje ku umhluzi. Isigaba eyinhloko ukupheka risotto lihlotshaniswa nje naye.

Yini-ke ungenza kangcono? risotto Classic enziwe yenkomo noma inkukhu umhluzi, kodwa ungasebenzisa inhlanzi noma imifino. Uma ukhulelwe isidlo kwasolwandle, kungcono ukusebenzisa amanzi ethafeni elicwengekileyo. Ezinye labapheki ngisho zisebenzisa isitokwe cubes ukupheka risotto kanye Asikuboni okuthile futhi bengafaneleki. Kodwa bengingeke ukuncoma ukusebenzisa ukupheka izitsha ezinhle, "risotto zakudala" ingxenye impikiswano kangako.

Indlela uthele umhluzi? Okokuqala, endishini, okuyinto iphekwe risotto, wathela wesithathu ivolumu ketshezi. Lapho ibizwa zonke amuncwa umzimba, kufanele kancane kancane ngeza izingxenye elincane epanini ehlukile futhi. By the way, ngaso sonke isikhathi, lokhu epanini kumele ame ndawonye kwi ukushisa low kanye evuthayo. Engeza isipuni umhluzi kuphela lapho ingxenye langaphambilini egxile ngokuphelele. Suka isitofu akufanele kube eside. Futhi ungakhohlwa njalo ushukumisa irayisi. Gxila ukusetshenziswa okunjalo: amalitha elilodwa nohhafu uketshezi out on isigamu ikhilo irayisi.

Lapho bonke umhluzi amuncwa umzimba, kungaba bazitshela ukuthi 85-90% of risotto ilungele, futhi sikwazi kuphela ukufeza amalungiselelo okokugcina. Vala ilangabi ngaphansi pan, engeza ushizi vukuza kuwo (nakuba isiko kudinga ukuba sisebenzise izinhlobonhlobo Parmigiano futhi Grana Padano, kodwa ungasebenzisa futhi Dutch), amboze isidlo bakushiye kwamaminithi ambalwa ukufinyelela. Protomai ufafaze amakhambi risotto - futhi bakhonze phezu kwetafula.

Sithemba ukuthi ngemva kokufunda le nto ngeke embuzweni uhlala kanjani ukupheka risotto zakudala. Manje ngoba sewuyazi ukuthi yonke imininingwane yokulungiselela zakudala Italian irayisi izitsha.