Definition of
Risotto
Risotto It is a term that does not appear in the dictionary of the Royal Spanish Academy (RAE). The concept derives from laughthe Italian word that refers to rice.
The risotto, therefore, is a gastronomic preparation that has rice as the main ingredient. Its origin is found in the Italian regions of lombardy and piedmont.
To prepare the risotto, rice with medium or reduced size grains is used. The objective is that the rice, in the framework of the preparation, can release starch and, in turn, absorb different liquids. In this way the result it is a creamy dish. That is why rice is often used carnaroli, arborio either maratellito name some of the most appropriate varieties for this recipe.
There is a wide variety of recipes of risotto. One possibility is to use tomato, onion and pepper (morron) to accompany the rice. There are those who also add chicken meat, fish, mushrooms and peas (peas).
It should be noted that the grated cheese and the butter are other important protagonists of the risotto. Just as it is impossible to prepare risotto without rice, neither can a dish that lacks a good amount of grated cheese or that does not contain enough butter be called this way.
It is important when making the decision to prepare a risotto to follow the instructions and recommendations of the chefs or experts in the preparation of this type of rice. Specifically, among the most common tips are the following:
-The first thing is to choose a suitable container. Specifically, the best thing to do is opt for a copper pot with a tin interior.
-Before starting to prepare it, it is necessary to previously carry out the preparation of a wonderful vegetable or meat broth, according to the tastes of each one.
-To know if the rice is ready, what you have to do is take a grain and cut it in half. If you don’t see any white dot inside, it’s perfect.
-The broth that is going to be used must be hot when it is poured into the pot because it is the way to ensure that the cooking will be adequate.
-You have to stir the rice once every two minutes approximately and in a way that allows the risotto to take on “body” and texture.
-The vegetables that are going to be used in the preparation of this Italian dish must be previously cooked.
-Both butter and Parmesan cheese should always be added at the end of cooking the rice.
As for the seasonings, in addition to the traditional salt and pepper, the risotto often has saffron (which gives the preparation its characteristic color), parsley and bay leaf. Some peopleOn the other hand, they usually add a glass of white wine while the rice finishes cooking.
Although, as we have mentioned, risotto is an Italian recipe, we cannot ignore that in recent years, especially, it has become a highly demanded dish at an international level. In other words, it has managed to succeed all over the world.