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Het Ultieme Gourmet Risotto Kookboek
Paperback
Publisher Price: $45.99
ISBN13: 9781805422037
Publisher: Elizabeth Visser
Published: Nov 17 2022
Pages: 336
Weight: 0.99
Height: 0.70 Width: 6.00 Depth: 9.00
Language: Dutch
Waarom rijst zo belangrijk is in risotto
Risotto, in de basis, is rijst gekookt in bouillon. Rijst is hier de ster omdat het zetmeel produceert - het constante roeren tijdens het kookproces wrijft het zetmeel van het oppervlak van de rijst, waar het oplost in de kookvloeistof en deze dikker maakt. Het kiezen van een rijst die niet genoeg zetmeel bevat, betekent dat de kenmerkende romige textuur van een goede risotto nooit zal worden bereikt.
Dus wat is een goede risottorijst? Zoek naar rijst met een korte tot middelgrote korrel, mollig en een hoog gehalte aan amylopectine (zetmeel). Deze rijstsoorten zijn ook goed bestand tegen het constante roeren - de uiteindelijke textuur is zacht, maar heeft een lichte kauw in het midden van elke korrel.
Soorten Risotto Rijst
A. Carnaroli: De koning of kaviaar van risottorijst genoemd, chef-koks gebruiken deze graag vanwege zijn geweldige smaak en omdat elke korrel zijn vorm behoudt. Het produceert ook de meest romige risotto en is meer vergevingsgezind om mee te koken.
B. Arborio: Deze rijstvariëteit is niet zo zetmeelrijk als carnaroli, maar is wel de meest voorkomende. Deze rijst met
gemiddelde korrel kan gemakkelijk te gaar worden of papperig worden, maar met zorgvuldige aandacht kan hij nog steeds een geweldige risotto maken.
C. Vialone Nano: Tzijn rijst met een kortere korrel wordt verbouwd in de regio Veneto in Italië en kan niet met chemicaliën worden verbouwd. Het heeft een hoog zetmeelgehalte, kookt sneller dan carnaroli en levert zeer romige risotto op.
D. Baldo: Baldo-rijst is een mollige, gemalen, kortkorrelige rijst die in Turkije wordt verbouwd. De korrels zijn zetmeelrijk en kunnen veel vocht opnemen, maken het erg romig en mals en behouden tijdens het koken zijn vorm goed. Baldo-rijst is een geweldige keuze voor risotto, paella en Turkse pilafs.
E. Cal riso: Dit is een medium korrel rijst. Eenmaal gekookt, wordt het een beetje zacht en plakkerig, waardoor het ideaal is voor gerechten waar de granen moeten blijven staan, zoals sushi, soepen of salades. Calrose-rijst heeft ook een zeer milde smaak, wat betekent dat het alle gedurfde ingrediënten, zoals kruiden en specerijen, gemakkelijk kan opnemen
F. Maratelli: Maratelli-rijst is een variëteit die op natuurlijke wijze is geselecteerd uit de velden van Asigliano Vercellese in het noordwesten van Italië. Het is een vroeg rijpend ras en behoort tot de groep van 'halffijne' rijst
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