I-Risotto (i-risotto, ital., I-Literally "irayisi encane") yisidlo, esakazwa kakhulu eNyakatho Italy, esekelwe elayisi. Ake sibone ukuthi uluphi uhlobo lwelayisi oludingekayo lokupheka i-risotto.
Yiqiniso, ngokukhetha okulinganiselwe, ungasebenzisa noma yiluphi uhlobo lwelayisi, kodwa njengoba isidlo singumNtaliyane, kungcono ukukhetha kusuka ezinhlobonhlobo zaseRaliyane zerayisi, ezifanele ukupheka i-risotto ngaphezu kwabanye.
Indlela yokukhetha irayisi ye-risotto?
Ukuze ulungiselele i-risotto, ngokuvamile usebenzise izinhlobo zokudla okusanhlamvu welayisi okuqukethwe okuphezulu kwe-starch. Izinhlobo ezifana noMaratelli, Carnaroli noVialone Nano zibhekwa njengento engcono kakhulu, kodwa zibiza kakhulu. Futhi izinhlobo ezifanele Arborio, Padano, Baldo neRom.
Indlela yokupheka i-risotto irayisi?
Kunezinketho eziningi zokupheka i-risotto , konke kuncike ekuthandweni kwesifunda nangamanye umuntu. Ungasho ukuthi, le dish ngokubunjwa okungagcini kwezithako. Kodwa-ke, kufanele ulwele ukuphakama okukhulu kokuvumelana. Ngezinye izikhathi, ngaleyo njongo, ingxube ibhotela elihlutshiwe kanye noshizi ogayiwe lengezwe kuma-risotto cishe (kakade iParmesan noma iPecorino).
Ilayisi okuthosiwe emnqandeni noma ebhotela (noma ngisho namafutha enkukhu), bese usebenzisa amaqhinga ambalwa elayisi, engeza umhluzi oshisayo (kusuka inyama, izinkukhu, inhlanzi noma imifino), kanye ne-risotto enezilwane zasolwandle - amanzi ajwayelekile kusuka ekubalweni okulinganiselwa ku-3- 4 izinkomishi for 1 inkomishi ilayisi. I-Risotto isetshenziselwa ukuqhuma njalo. Ingxenye ngayinye elandelayo yetshezi yengezwa emva kokusanhlamvu kwelayisi. Ekugcineni wengeze ukugcwaliswa okufisayo (kungase kuphekwe inyama noma imifino, amakhowe noma izinhlanzi, izilwane zasolwandle, izithelo ezomisiwe).
Irayisi risotto iresiphi
Izithako:
- irayisi egcwele okusanhlamvu okuhlanzekile emhlophe - 300 g;
- inkukhu ye-inkukhu - 300 g;
- ikhasi elibomvu elibomvu - ama-2 ama-pcs;
- anyanisi - ama-2 ama-pcs .;
- izinongo zomhluzi;
- imifino ehlukene (basil, rosemary, parsley, kodwa hhayi i-dill);
- i-garlic - ama-clove amabili;
- amafutha enkukhu - 30-50 g;
- amafutha omifino amancane okudoba imifino;
- iwayini elimhlophe, iVermouth eyomile - 30 ml;
- ibhotela - 50 g;
- I-Parmesan ushizi - 50 g.
Ukulungiselela
Siphonsa inhlanzi yenkukhu zibe izingcezu ezincane bese upheka umhluzi (inyama enqunyiwe iphekwe imizuzu engu-20). Inyama isuswa nge-bubble, futhi umhluzi uhlungwa.
Hlanganisa amafutha enkukhu epanini bese udosa irayisi, uvuselele i-spatula, phezu komlilo ophakathi. Ngokuhamba kancane, ukuthululela umhluzi ngokuphindaphindiwe, ukuvuselela ngezikhathi ezithile, sizosiklebhula ilayisi kuze kube yilapho sesikulungele ngaphansi kwesembozo.
Ephakeni elincane lokudoba, ukushisa amafutha emifino bese udosa u-anyanisi oqoshiwe. Engeza i-pepper eqoshiwe eqoshiwe.
Lungisa i-sauce: uncibilikise ibhotela bese ungeze kuso ushizi ocolekileyo, bese-ke u-vermouth futhi ekugcineni - i-garlic ifakwe. Kungenziwa okulondoloziwe ngezinongo ezomile zomhlabathi.
Hlanganisa irayisi elungile ngenyama nemifino. Sizosabalalisa ngamacwecwe, sizogcwalisa nge-sauce futhi sizothululela imifino e-shredded.
Ku-risotto ungakhonza ingilazi yeVermouth njengendlela yokuphefumula.
Abanye bazobuza, yini umehluko phakathi kwe-risotto ne-pilau? Zama futhi uzizwe umehluko.