Ukupheka i-risotto akukhona nje okuningi, kodwa kuningi kangangokuthi kubonakala sengathi isidlo sase-Italy esiyingqayizivele kusuka elayisi singancediswa cishe noma yini. Kodwa-ke, okuyizinto ezithakazelisayo kakhulu nezendabuko zokudla zaseMedithera yizilwane zasolwandle, kuwukuthi sizozilungiselela i-risotto ekuphekeni.
I-Risotto enezilwane zasolwandle - iresiphi
Naphezu kwezinhlobo zokunethezeka zokudla zasolwandle kule risotto yeresiphi, lokhu kudla kungenziwa kuphela ngokukhetha abangabizi kakhulu noma abathandekayo kubo. Into esemqoka - bukela ubukhulu.
Izithako:
- inkukhu umhluzi - 740 ml;
- amafutha omnqumo;
- shallots - 90 g;
- I-Arborio ilayisi - 140 g;
- ibhotela - 20 g;
- iwayini elimhlophe elimhlophe - 60 ml;
- i-grants Parmesan - 60 g;
- i-lobster - 240 g;
- izinhlanzi - 120 g;
- imfucumfucu - 120 g;
- scallops - 120 g.
Ukulungiselela
Ngaphambi kokuba ulungiselele i-risotto nezidakamizwa zasolwandle, udinga ukwenza uhlobo oluthile lwephunga elimnandi kulo. Ngokujwayelekile kusekelwe kuma-shallots, amakhambi kanye negalikhi, kodwa sinciphisa iresiphi bese simisa kuqala.
Dlula 2/3 we-shallow yonke yamafutha omnqumo, aze athole umthunzi we-caramel. Hlanganisa irayisi ne-anyanisi, futhi emva kokungena ngomzuzu kuwayini. I-Risotto enezinhlanzi zasolwandle ingenziwa ngaphandle kwewayini, kodwa lungele ukulahlekelwa okuningi ukunambitheka. Uma lonke iwayini lixhunyiwe, qala kancane kancane, uhhafu weglasi, uthele umhluzi wenkukhu, uvuselele irayisi njalo futhi ngaleyo ndlela uvuselele ukukhululwa kwesitashi kuso. Ingxenye elandelayo yomhluzi ingeziwe uma i-yangaphambilini ingena. Ngenxa yalolu buchwepheshe bokupheka, irayisi iyajika ithenda futhi i-creamy, ayiguquli ifomu efomini eliphelile, kodwa lihlala lishintsha njengamanzi. Esikhathini sokugcina, faka iParmezan encane ekhishwe e-risotto bese uyishiya ngaphansi kwesembozo.
Okwamanje, sizoba nesikhathi sokuqala ukudla okudliwa yizilwandle. Kubo, qhafaza kuqala ibhotela bese ulondoloza u-anyanisi kuso, bese ubeka umsila we-lobster ophethe inyama kanye nezimbongolo. Gcwalisa konke ngewayini bese ulinda amaminithi angu-3-5 ukuze kuvulwe ama-mussels. Okulandelayo, faka imfucumfucu bese ugcina izinhlamvu zasolwandle ngomlilo imizuzu embalwa.
Sishintsha i-risotto ephepheni, sisabalalisa izinhlanzi zasolwandle phezulu bese sikhonza nge-chives esisikiwe.
I-Risotto enezilwane zasolwandle ingenziwa enhlobonhlobo, nakuba irayisi nezilwane zasolwandle kuzodingeka ziphekwe ngokwehlukana. Kuzo zombili izingxenye zesitsha, sebenzisa imodi ethi "Fry" noma "Ukubhaka", ukupheka esitsheni njengoba ungathanda epanini.
Indlela yokupheka i-risotto nezilwane zasolwandle?
Uma isimo sezulu sezindawo zakho zokuzalwa asifani neMedithera eyodwa, ngisho nezinkulungwane zamakhilomitha kuya olwandle, iresiphi ye-risotto enezinhlanzi zasolwandle efriziwe izosindisa. Ukupheka kulula, udinga kuphela ukuvikela "izilwane ezinwabuzelayo" ngaphambi kokuwafaka epanini lokuthosa, futhi ngale kwalokho ulandele iresiphi.
Izithako:
- i-squid - 200 g;
- imfucumfucu - 120 g;
- anyanisi - 60 g;
- utamatisi ngaphandle kwesikhumba - 230 g;
- irayisi i-arborio - 360 g;
- Iviniga yama-balsamu - 15 ml;
- i-mushroom broth - 800 ml;
- Ibhotela - 60 ml.
Ukulungiselela
Hlanza ibhotela elithile (cishe ingxenye yesigamu), gazinga ama-squid nama-shrimp kuso kuze kube yilapho isilungele.
Kuwo wonke amafutha, gcina u-anyanisi uphinde uwaxube nelayisi. Emva kwesikhashana, irayisi kufanele ibe yinto ebonakalayo evulekele nxazonke, okusho ukuthi kufanele ichithe kuqala ngeviniga, bese uqala ukuthulula umhluzi ovuthayo, kancane, ku-ladle ngesikhathi futhi kuze kube yilapho umsele ugcwele. Ukulungiselela i-risotto nezilwane zasolwandle kuzoqedwa lapho ilayisi ithatha umhluzi wonke futhi iba yilapho epholile. Ngalesi sigaba, ungakwazi ukwengeza utamatisi oboshiwe (ngaphambilini ulahle imbewu) kanye nezinhlanzi zasolwandle. Khonza nge ushizi we-Parmesan ogcwele.