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Endala SÆklar Risotto Maðrabókin
Paperback
Cookbooks GeneralGrains & PastaItalian Cooking
Publisher Price: $46.99
ISBN13: 9781835644423
Publisher: Johann Hall
Published: Sep 18 2023
Pages: 330
Weight: 0.97
Height: 0.69 Width: 6.00 Depth: 9.00
Language: Icelandic
Af hverju hrísgrjón eru svo mikilv g í risotto
Risotto, egar að er undirstöðu, eru hrísgrjón soðin í seyði. Hrísgrjón eru stjarnan hér vegna ess að au framleiða sterkju - stöðugt hr rt meðan á eldunarferlinu stendur nuddar sterkjuna af yfirborði hrísgrjónanna, ar sem að leysist upp í og ykkir eldunarvökvann. Að velja hrísgrjón sem innihalda ekki n ga sterkju ýðir að aðalsmerki rjómaáferð góðs risotto n st aldrei.
Svo hvað gerir góð risotto hrísgrjón? Leitaðu að hrísgrjónum sem eru stutt til meðalkornin að st rð, bústnum og hafa mikið amýlópektín (sterkju) innihald. essar tegundir af hrísgrjónum halda líka vel við stöðugt hr rt - endanleg áferð er mjúk, en hefur örlítið tyggja í miðju hvers korns.
Tegundir af risotto hrísgrjónum
A. Carnaroli: Kallaður konungur eða kavíar risotto hrísgrjóna, matreiðslumenn vilja nota etta fyrir fráb rt bragð og vegna ess að hvert korn heldur lögun sinni. að framleiðir líka rjómalaga risotto og er meira fyrirgefandi að elda með.
B. Arborio: essi afbrigði af hrísgrjónum er ekki eins sterkjurík og carnaroli, en að er mest fáanlegt. Auðvelt getur verið að ofelda essi meðalkorna hrísgrjón eða gera au mjúk, en með nákv mri athygli geta au samt gert fráb rt risotto.
C. Vialone Nano: Styttri hrísgrjónin eru r ktuð í Veneto-héraði á Ítalíu og ekki h gt að r kta au með kemískum efnum. að hefur mikið sterkjuinnihald, eldast hraðar en carnaroli og gefur mjög rjómakennt risotto.
D. Baldo: Baldo hrísgrjón eru ykk, möluð, stuttkorna hrísgrjón r ktuð í Tyrklandi. Kornin eru sterkjurík og geta tekið í sig mikinn raka, gerir að mjög rjómakennt og mjúkt og heldur lögun sinni vel egar að er soðið. Baldo hrísgrjón eru fráb r kostur fyrir risotto, paella og tyrkneska pílaf.
E. Cal riso: etta er meðalkorna hrísgrjón. egar að er soðið verður að örlítið mjúkt og klístrað, sem gerir að tilvalið fyrir rétti ar sem kornin urfa að halda sér, eins og sushi, súpur eða salöt. Calrose hrísgrjón hafa einnig mjög milt bragð, sem ýðir að au geta auðveldlega tekið í sig öll djörf innihaldsefni, svo sem kryddjurtir og krydd.
F. Maratelli: Maratelli hrísgrjón er afbrigði sem var valið náttúrulega frá ökrum Asigliano Vercellese á norðvesturhluta Ítalíu. að er snemm roskandi afbrigði og er hluti af hópnum hálffín hrísgrjón.
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