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Preprosto Rizota
Paperback
Cookbooks GeneralQuick & Easy CookingGrains & Pasta
Publisher Price: $50.47
ISBN13: 9781836871156
Publisher: Ema Jenko
Published: Oct 14 2024
Pages: 364
Weight: 1.07
Height: 0.75 Width: 6.00 Depth: 9.00
Language: Slovenian
Osnova rizote je neverjetno preprosta, le na drobno narezana čebula, ki jo na maslu ali olju rahlo preprazimo, dokler se ne zmehča. Riz nato premesamo in preprazimo s čebulo in masčobo, da se zrna riza segrejejo, preden se doda tekočina. Vino in juha dasta rizu večino njegovega okusa, zato uporabite spodobno belo vino (tako, ki bi ga z veseljem popili preostanek steklenice). Če imate doma narejeno zalogo, je to idealno, vendar ne skrbite, če ne. Na voljo je veliko kakovostnih ze pripravljenih zalog in zalog, ki jih lahko preizkusite. Najbolje je, da juha pred dodajanjem počasi vre, saj to pomaga ohranjati kuhanje riza, čeprav temperatura ne pada nenehno. Pravilno dokončanje rizote je zelo pomembno. Ko je riz kuhan (mora biti se malo zagrizen, vendar ne sme biti kredast), vanj stepemo nariban parmezan in maslo, nato pa rizoto pustimo stati 2 minuti, da se vse sestavine pomesajo.
Kako zmesati rizoto
Nenehno mesanje, ki ga povezujemo z rizoto, se zgodi z razlogom. To mesanje pomeni, da se rizeva zrna drgnejo drugo ob drugo, kar pomaga sprostiti skrob iz zrn v osnovo za tisti klasičen umazan zaključek. Najbolje je, da za to uporabite siroko, globoko ponev ali ponev za prazenje, saj to pomeni, da se lahko riz premika, siroka povrsina pa omogoča, da tekočina enakomerno izhlapi.
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