Onion, garlic and celery stalks finely cut. In a saucepan over a low heat Melt the butter and fry t

Risotto although included many restaurant menus is not a subtle dish. Unless you do not want to balance the food damage and molekulārgastronomijas limits need only pamatrecepte, which may vary according to the season, tastes and products in the refrigerator. Although not a peasant dish, there are some qualities that distinguish it from harčo risotto, rice pudding, pilaf and other dishes umbra dish rack based on rice. Gardam risotto should be flowing, tumīgam and rice through the midst of bite. Therefore at the risotto cooking can proceed if the home is risotto rice - Arborio exclusively, Carnaroli (especially popular in Lombardy and in the center - Milan) or Vialone nano (Veneto and Venice). umbra dish rack Well, if the risotto be experienced, you can try to Rome and Baldo rice varieties. Italy is the land of rice fields, and it is correctly selected rice is very essential for the success of the risotto. Incidentally, the Italian city of Vercelli is known as the rice capital. Italy is the largest rice producer and rīskopības EU industry in this country monitored by the National Rice Authority or Italian - Ente Nazionale Risi. Italian rice is grown mainly in the north - the Po valley and quite a bit of Sardinia. Mainly grown japonica varieties as well Thaibonnet (indica). Risotto umbra dish rack rice varieties are rich in starch, they are evenly absorbs the liquid, remaining firmly without losing form and leaves no clumps. Despite tumīgumu risotto rice each grain should be completely separated from other grains do not break down, lose shape and saķept. Is a well-established family Rondolino cultivated rice Carnaloni umbra dish rack Acqerello http://www.acquerello.it
Broth should be a real home cooked broth! Of course, the quick version even Italian food expert, famous Jamie Oliver allows the use of bio bouillon cube, which improved with mushrooms. On the other hand, I believe that it is generally the wrong approach to farming in the kitchen. Broth cooking almost always be a parallel job for the kitchen, then saporcijo and placed in the freezer. Nothing is easier than to remove the soup from the freezer home! And this is not snobbish approach, especially when preparing risotto because umbra dish rack of all the broth is added to the end to eat, it will be absorbed by the rice. Moreover, in the rice taste largely umbra dish rack depends on the broth and wine. Therefore we used are cooking wine should umbra dish rack be the same as what is not disgusting to swallow. Absolutely unpalatable technically wrong done wine will damage the food to which it is attached. Preparing risotto, wine is the first liquid that has been added for that reason are particularly susceptible rice wine in infiltration, causing umbra dish rack permanent shade. umbra dish rack My favorite is the vermouth (required umbra dish rack dry!), But absolutely acceptable for any of the commercial white wines (dry, but with a balanced amount of acid). Wine with a very high acid content can cause unpleasant taste, umbra dish rack particularly in combination with artichokes, asparagus and French beans. However, this does not mean that can be used semi-sweet white wine, definitely do not recommend. Moreover, umbra dish rack the wine should not overdose. Add wine to food is not the case, "the more, the better" or "good good nemaitā". Destroy, and as of yet! The best dish add wine that tastes that taste buds feel pleasant. Do not imagine that he could be abhorrent to improve the flavor.
Butter, for frying
Onion, garlic and celery stalks finely cut. In a saucepan over a low heat Melt the butter and fry the chopped vegetables until they are soft but not discolored, about 15 minutes. Meanwhile, in a saucepan heat the broth. Added to the rice to the pan, increase the heat and fry them until they become translucent, about 1-2 minutes. Add wine and reduce umbra dish rack heat. Once all the rice wine is absorbed, they poured the first cup broth and Throw in a pinch of salt. It is important that the broth is very hot, because then it will not stop baking rice. Rice looked after all the time, stirring so they will not dry out or nepiecepjas pie pan. The next cup of broth is added to the rice absorbed the previous one. This baking the gradual addition of broth will last from 15-20 minutes. Rice verify their readiness pārkožot inside rīsam be "on the bite". Properly preparing umbra dish rack risotto is impossible to overdo the greatest evil is at high temperatures and amounts of broth mirkstoši rice. When the risotto ready to remove from heat and add butter umbra dish rack ball saturated and grated Parmesan cheese. Thoroughly stir, place the lid on the pan and leave the risotto retract for 2 minutes. Serve immediately, sprinkled with a little Parmesan cheese or a delicious olive oil.
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