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Jednoduse Rizoto

Jednoduse Rizoto

          
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About the Book

Jak udělat rizoto

Základ rizota je neuvěřitelně jednoduchý, jen nadrobno nakrájená cibule, kterou na másle nebo oleji osmahneme doměkka. Rýze se pak hodí a opéká s cibulí a tukem, aby se zahřála zrnka rýze před přidáním tekutiny. Víno a vývar dodávají rýzi větsinu její chuti, takze pouzijte slusné bílé víno (takové, které byste s radostí vypili zbytek láhve). Pokud máte domácí zásoby, je to ideální, ale nebojte se, pokud ne. K vyzkousení existuje spousta kvalitních hotových pazbiček a podlozek. Před přidáním je nejlepsí nechat vývar na mírném ohni, protoze to pomůze udrzet rýzi uvařenou, i kdyz teplota neustále neklesá. Správné dokončení rizota je opravdu důlezité. Jakmile je rýze uvařená (měla by být jestě trochu kousavá, ale neměla by být křídová), nastrouhaný parmazán a máslo zaslehejte, pak se rizoto nechá 2 minuty odlezet, aby se vsechny ingredience spojily.


Jak zamíchat rizoto

Neustálé míchání, které si spojujeme s rizotem, se děje z nějakého důvodu. Toto míchání znamená, ze se zrnka rýze třou o sebe, coz pomáhá uvolnit skrob ze zrn do vývaru pro klasický slizovitý závěr. K tomu je nejlepsí pouzít sirokou, hlubokou pánev nebo restovanou pánev, protoze to znamená, ze můzete rýzi udrzet v pohybu a siroký povrch dává tekutině sanci se rovnoměrně odpařit.


Jakou rýzi na rizoto pouzít

Rizoto pouzívá krátkozrnnou rýzi z Itálie. Tři nejběznějsí odrůdy jsou Arborio, carnaroli a vialone nano, které se pouzívají v závislosti na regionu. Rizoto rýze má určitý charakter, coz znamená, ze při vaření drzí tvar, ale uvolňuje z povrchu hodně skrobu, takze po smíchání s tekutinou vznikne klasické krémové rizoto


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Product Details
  • ISBN-13: 9781836871187
  • Publisher: Rostislav Kotrba
  • Publisher Imprint: Rostislav Kotrba
  • Height: 229 mm
  • No of Pages: 366
  • Spine Width: 19 mm
  • Width: 152 mm
  • ISBN-10: 183687118X
  • Publisher Date: 14 Oct 2024
  • Binding: Paperback
  • Language: Czech
  • Returnable: N
  • Weight: 489 gr


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