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Il Libro Di Cucina del Risotto Gourmet
Paperback
Publisher Price: $49.98
ISBN13: 9781804658796
Publisher: Pellegrino Angelo
Published: Jun 24 2022
Pages: 338
Weight: 1.00
Height: 0.70 Width: 6.00 Depth: 9.00
Language: Italian
Il risotto, nella sua forma più semplice, è il riso cotto nel brodo. Il riso è la star qui perché produce amido: la continua agitazione durante il processo di cottura sfrega l'amido dalla superficie del riso, dove si dissolve e addensa il liquido di cottura. Scegliere un riso che non ha abbastanza amido significa che la cremosità tipica di un buon risotto non verrà mai raggiunta.
Allora cosa rende un buon risotto per risotto? Cerca il riso di dimensioni medio-corte, grassoccio e con un alto contenuto di amilopectina (amido). Questi tipi di riso resistono bene anche alla continua agitazione: la consistenza finale è morbida, ma presenta una leggera masticazione al centro di ogni chicco.
Tipi di Risotto Riso
A. Carnaroli: Chiamato il re o il caviale del risotto, gli chef amano usarlo per il suo ottimo sapore e perché ogni chicco mantiene la sua forma. Produce anche il risotto più cremoso ed è più tollerante con cui cucinare.
B. Arborio: Questa varietà di riso non è amidacea come il carnaroli, ma è la più diffusa. Questo riso a grana media può essere facile da cuocere o rendere molliccio, ma con un'attenta attenzione può comunque fare un ottimo risotto.
C. Vialone Nano: Til suo riso a grana corta viene coltivato nella regione italiana del Veneto e non può essere coltivato con prodotti chimici. Ha un alto contenuto di amido, cuoce più velocemente dei carnaroli e produce un risotto molto cremoso.
D. Baldo: il riso Baldo è un riso grassoccio, lavorato, a grana corta coltivato in Turchia. I chicchi sono amidacei e possono assorbire molta umidità , lo rende molto cremoso e tenero e mantiene bene la sua forma una volta cotto. Il riso Baldo è un'ottima scelta per risotti, paella e pilaf turchi.
E. Cal riso: questo è un riso a grana media. Una volta cotto, diventa leggermente morbido e appiccicoso, il che lo rende ideale per piatti in cui i grani devono reggere, come sushi, zuppe o insalate. Il riso Calrose ha anche un sapore molto delicato, il che significa che può assorbire facilmente qualsiasi ingrediente audace, come erbe e spezie
F. Maratelli: Il riso Maratelli è una varietà che è stata selezionata naturalmente dai campi di Asigliano Vercellese nel nord-ovest dell'Italia. È una varietà a maturazione precoce e fa parte del gruppo dei risi 'semifini'.
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