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Le Livre de Cuisine Ultime Du Risotto Gourmet
Paperback
Publisher Price: $51.97
ISBN13: 9781804658802
Publisher: Desiree Bourreau
Published: Jun 24 2022
Pages: 340
Weight: 1.00
Height: 0.71 Width: 6.00 Depth: 9.00
Language: French
Pourquoi le riz est si important dans le risotto
Le risotto, dans sa forme la plus élémentaire, est du riz cuit dans un bouillon. Le riz est la star ici car il produit de l'amidon - l'agitation constante pendant le processus de cuisson frotte l'amidon de la surface du riz, où il se dissout et épaissit le liquide de cuisson. Choisir un riz qui n'a pas assez d'amidon signifie que la texture crémeuse caractéristique d'un bon risotto ne sera jamais atteinte.
Alors, qu'est-ce qui fait un bon riz à risotto? Recherchez du riz à grain court à moyen, charnu et à forte teneur en amylopectine (amidon). Ces types de riz résistent également bien à l'agitation constante - la texture finale est douce, mais a une légère mastication au centre de chaque grain.
Types de Riz Risotto
A. Carnaroli: Appelé le roi ou le caviar du riz à risotto, les chefs aiment utiliser celui-ci pour sa grande saveur et parce que chaque grain conserve sa forme. Il produit également le risotto le plus crémeux et est plus facile à cuisiner.
B. Arborio : Cette variété de riz n'est pas aussi féculente que le carnaroli, mais c'est la plus largement disponible. Ce riz à grain moyen peut être facile à trop cuire ou à devenir pâteux, mais avec une attention particulière, il peut toujours faire un excellent risotto.
C. Vialone Nano: Te riz à grains plus courts est cultivé dans la région de Vénétie en Italie et ne peut pas être cultivé avec des produits chimiques. Il a une teneur élevée en amidon, cuit plus rapidement que le carnaroli et donne un risotto très crémeux.
D. Baldo: Le riz Baldo est un riz dodu, moulu et à grain court cultivé en Turquie. Les grains sont féculents et peuvent absorber beaucoup d'humidité, ce qui les rend très crémeux et tendres et conserve bien leur forme lorsqu'ils sont cuits. Le riz Baldo est un excellent choix pour le risotto, la paella et les pilafs turcs.
E. Cal riso: C'est un riz à grain moyen. Une fois cuit, il devient légèrement mou et collant, ce qui le rend idéal pour les plats où les grains doivent tenir, comme les sushis, les soupes ou les salades. Le riz Calrose a également une saveur très douce, ce qui signifie qu'il peut facilement absorber tous les ingrédients audacieux, tels que les herbes et les épices.
F. Maratelli: Le riz Maratelli est une variété qui a été sélectionnée naturellement dans les champs d'Asigliano Vercellese dans le nord-ouest de l'Italie. C'est une variété à maturation précoce qui fait partie du groupe des riz semi-fins .
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