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Buku Masak Risotto Gourmet Muktamad
Paperback
Cookbooks GeneralGrains & PastaItalian Cooking
Publisher Price: $45.99
ISBN13: 9781805422044
Publisher: Khu Hui Cheok
Published: Nov 18 2022
Pages: 334
Weight: 0.99
Height: 0.70 Width: 6.00 Depth: 9.00
Language: Malay
Mengapa Nasi Sangat Penting dalam Risotto
Risotto, pada asasnya, adalah nasi yang dimasak dalam sup. Beras adalah bintang di sini kerana ia menghasilkan kanji - kacau berterusan semasa proses memasak menggosok kanji dari permukaan beras, di mana ia larut ke dalam dan memekatkan cecair memasak. Memilih nasi yang tidak mempunyai kanji yang mencukupi bermakna bahawa tekstur berkrim ciri khas risotto yang baik tidak akan dapat dicapai.
Jadi apa yang menjadikan nasi risotto yang baik? Cari beras yang bersaiz pendek hingga sederhana, gemuk dan mempunyai kandungan amilopektin (kanji) yang tinggi. Nasi jenis ini juga tahan dengan pengadukan yang berterusan - tekstur akhir lembut, tetapi mempunyai sedikit kunyahan di tengah setiap biji.
Jenis Nasi Risotto
A. Carnaroli: Digelar raja atau kaviar nasi risotto, tukang masak suka menggunakan yang ini untuk rasa yang hebat dan kerana setiap bijirin mengekalkan bentuknya. Ia juga menghasilkan risotto paling berkrim dan lebih pemaaf untuk memasak.
B. Arborio: Pelbagai beras ini tidak berkanji seperti carnaroli, tetapi ia adalah yang paling banyak didapati. Nasi bijirin sederhana ini boleh menjadi mudah untuk terlalu masak atau menjadi lembek, tetapi dengan perhatian yang teliti, masih boleh membuat risotto yang hebat.
C. Vialone Nano: Tberas bijirinnya yang lebih pendek ditanam di wilayah Veneto di Itali dan tidak boleh ditanam dengan bahan kimia. Ia mempunyai kandungan kanji yang tinggi, masak lebih cepat daripada carnaroli, dan menghasilkan risotto yang sangat berkrim.
D. Baldo: Beras Baldo ialah beras montok, giling, bijirin pendek yang ditanam di Turki. Bijirinnya berkanji dan boleh menyerap banyak lembapan, menjadikannya sangat berkrim dan lembut, dan mengekalkan bentuknya dengan baik apabila dimasak. Nasi Baldo ialah pilihan yang bagus untuk risotto, paella dan pilaf Turki.
E. Cal riso: Ini adalah beras bijirin sederhana. Setelah masak, ia menjadi sedikit lembut dan melekit, menjadikannya sesuai untuk hidangan di mana bijirin perlu disimpan, seperti sushi, sup atau salad. Beras Calrose juga mempunyai rasa yang sangat lembut, bermakna ia boleh menyerap sebarang bahan berani, seperti herba dan rempah ratus, dengan mudah
F. Maratelli: Beras Maratelli adalah varieti yang dipilih secara semula jadi dari ladang Asigliano Vercellese di barat laut Itali. Ia adalah varieti masak awal dan merupakan sebahagian daripada kumpulan beras 'separa halus'.
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