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Den Ultimate Gourmet Risotto Kokeboken
Paperback
Cookbooks GeneralGrains & PastaItalian Cooking
Publisher Price: $46.99
ISBN13: 9781835644430
Publisher: July Jakobsen
Published: Sep 18 2023
Pages: 326
Weight: 0.96
Height: 0.68 Width: 6.00 Depth: 9.00
Language: Norwegian
Hvorfor ris er så viktig i risotto
Risotto, på sitt mest grunnleggende, er ris kokt i buljong. Ris er stjernen her fordi den produserer stivelse - den konstante omr ringen under kokeprosessen gnir stivelsen av overflaten av risen, der den l ses opp i og tykner kokev sken. Å velge en ris som ikke har nok stivelse betyr at den kjennetegnende kremete teksturen til en god risotto aldri vil bli oppnådd.
Så hva gj r en god risottoris? Se etter ris som er kort- til middels korn i st rrelse, fyldig og har et h yt innhold av amylopektin (stivelse). Disse ristypene holder seg også godt til konstant omr ring - den endelige teksturen er myk, men har en liten tygging i midten av hvert korn.
Typer risottoris
A. Carnaroli: Kalt kongen eller kaviar av risottoris, kokker liker å bruke denne for sin gode smak og fordi hvert korn beholder sin form. Den produserer også den mest kremete risottoen og er mer tilgivende å lage mat med.
B. Arborio: Denne varianten av ris er ikke så stivelsesholdig som carnaroli, men den er den mest tilgjengelige. Denne mellomkornige risen kan v re lett å overkoke eller gj re gr taktig, men med forsiktig oppmerksomhet kan den fortsatt lage en god risotto.
C. Vialone Nano: Den kortkornede risen dyrkes i Veneto-regionen i Italia og kan ikke dyrkes med kjemikalier. Den har et h yt stivelsesinnhold, koker opp raskere enn carnaroli, og gir veldig kremet risotto.
D. Baldo: Baldo-ris er en lubben, malt, kortkornet ris dyrket i Tyrkia. Kornene er stivelsesholdige og kan absorbere mye fuktighet, gj r det veldig kremet og m rt, og holder formen godt ved tilberedning. Baldo-ris er et godt valg for risotto, paella og tyrkiske pilafs.
E. Cal riso: Dette er en mellomkornet ris. Når den er tilberedt, blir den litt myk og klissete, noe som gj r den ideell for retter der kornene trenger å holde seg, som sushi, supper eller salater. Calrose-ris har også en veldig mild smak, noe som betyr at den enkelt kan absorbere alle dristige ingredienser, som urter og krydder.
F. Maratelli: Maratelli-ris er en variant som ble valgt naturlig fra åkrene til Asigliano Vercellese i det nordvestlige Italia. Det er en tidlig modnende variant og er en del av gruppen halvfin ris.
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