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Ang Ultimate Gourmet Risotto Cookbook

Ang Ultimate Gourmet Risotto Cookbook

          
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International Edition


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About the Book

Bakit Napakahalaga ng Bigas sa Risotto


Ang risotto, sa pinakasimple nito, ay kanin na niluto sa sabaw. Ang bigas ang bituin dito dahil gumagawa ito ng starch - ang patuloy na paghahalo sa panahon ng proseso ng pagluluto ay nagpapahid ng almirol sa ibabaw ng bigas, kung saan ito ay natutunaw at nagpapalapot sa pagluluto. Ang pagpili ng bigas na walang sapat na starch ay nangangahulugan na ang tanda ng creamy texture ng isang magandang risotto ay hinding-hindi makakamit.

Kaya kung ano ang gumagawa ng isang magandang risotto rice? Maghanap ng bigas na maikli hanggang katamtamang butil ang laki, matambok, at may mataas na amylopectin (starch) na nilalaman. Ang mga uri ng bigas na ito ay nakakapit din nang maayos sa patuloy na paghahalo - malambot ang huling texture, ngunit may bahagyang ngumunguya sa gitna ng bawat butil.


Mga Uri ng Risotto Rice


A. Carnaroli: Tinatawag na "king" o "caviar" ng risotto rice, gustong gamitin ng mga chef ang isang ito para sa mahusay na lasa nito at dahil pinapanatili ng bawat butil ang hugis nito. Gumagawa din ito ng pinakamaka-cream na risotto at mas mapagpatawad sa pagluluto.

B. Arborio: Ang iba't ibang bigas na ito ay hindi kasing starchy ng carnaroli, ngunit ito ang pinakamalawak na magagamit. Ang medium-grain na bigas na ito ay madaling ma-overcook o maging malambot, ngunit sa maingat na atensyon, maaari pa ring gumawa ng isang mahusay na risotto.

C. Vialone Nano: Ang kanyang mas maikling butil na palay ay itinatanim sa rehiyon ng Veneto ng Italya at hindi maaaring itanim gamit ang mga kemikal. Mayroon itong mataas na nilalaman ng starch, mas mabilis na naluto kaysa sa carnaroli, at nagbubunga ng napaka-cream na risotto.

D. Baldo: Ang Baldo rice ay isang matambok, giniling, maikling butil na palay na itinanim sa Turkey. Ang mga butil ay starchy at maaaring sumipsip ng maraming kahalumigmigan, ginagawa itong napaka-cream at malambot, at pinapanatili ang hugis nito nang maayos kapag niluto. Ang baldo rice ay isang magandang pagpipilian para sa risotto, paella, at Turkish pilaf.

E. Cal riso: Ito ay isang katamtamang butil ng bigas. Kapag naluto na, ito ay bahagyang malambot at malagkit, kaya mainam ito para sa mga pagkaing kailangang hawakan ng mga butil, tulad ng sushi, sopas, o salad. Ang calrose rice ay mayroon ding napaka banayad na lasa, ibig sabihin, maaari itong sumipsip ng anumang matapang na sangkap, tulad ng mga halamang gamot at pampalasa, nang madali.


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Product Details
  • ISBN-13: 9781835644201
  • Publisher: Agustin Moreno
  • Publisher Imprint: Agustin Moreno
  • Height: 229 mm
  • No of Pages: 342
  • Spine Width: 18 mm
  • Width: 152 mm
  • ISBN-10: 1835644201
  • Publisher Date: 18 Sep 2023
  • Binding: Paperback
  • Language: Philippine (Other)
  • Returnable: N
  • Weight: 458 gr


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