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Mejor Libro de Cocina de Risotto de Todos Los Tiempos

Mejor Libro de Cocina de Risotto de Todos Los Tiempos

          
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About the Book

Cómo hacer un risotto

La base del risotto es increíblemente simple, solo cebolla finamente picada que se cocina suavemente en mantequilla o aceite hasta que se ablande. Luego, el arroz se revuelve y se tuesta con las cebollas y la grasa para calentar los granos de arroz antes de agregar el líquido. El vino y el caldo le dan al arroz la mayor parte de su sabor, así que use un vino blanco decente (uno que le gustaría beber el resto de la botella). Si tienes caldo casero es ideal pero no te preocupes si no. Hay un montón de existencias listas para usar y bases de existencias de buena calidad para probar. Es mejor mantener el caldo a fuego lento antes de agregarlo, ya que esto ayuda a mantener la cocción del arroz incluso si la temperatura no baja constantemente. Terminar el risotto correctamente es muy importante. Una vez que el arroz esté cocido (todavía debe tener un poco de mordisco pero no ser calcáreo), se bate el queso parmesano rallado y la mantequilla, luego se deja reposar el risotto durante 2 minutos para que todos los ingredientes se mezclen.

Cómo revolver el risotto

La agitación constante que asociamos con el risotto sucede por una razón. Esta agitación significa que los granos de arroz se frotan entre sí, lo que ayuda a liberar el almidón de los granos en el caldo para lograr ese clásico final líquido. Es mejor usar una sartén ancha y profunda para freír o saltear, ya que significa que puedes mantener el arroz en movimiento y la superficie ancha le da al líquido la oportunidad de evaporarse de manera uniforme. Qué arroz para risotto usar

Risotto utiliza un arroz de grano corto de Italia. Las tres variedades más comunes son Arborio, carnaroli y vialone nano que se utilizan según la región. El arroz risotto tiene un cierto carácter, lo que significa que cuando se cocina mantiene su forma pero libera mucho almidón de la superficie, por lo que una vez que se funde con el líquido da el resultado clásico de risotto cremoso.

¿Cuánto arroz para risotto usar?

Necesitarás entre 50 y 75 g de arroz por persona, dependiendo de si sirves un tazón pequeño como entrante o una porción principal más grande.

Para asegurar un risotto perfecto:

    Usa arroz Arborio y nunca lo laves. Use una olla ancha y de fondo grueso. Nunca cubras la olla. Su risotto es tan bueno como el caldo que usa, así que asegúrese de que sea rico y sabroso. Los no vegetarianos pueden experimentar con caldos de carne y cheques. Agregue el caldo un cucharón a la vez. No dejes que el líquido de la sartén se evapore por completo antes de agregar más. Mantenga el calor debajo del arroz a temperatura media y el líquido a fuego lento. Mantenga una olla de caldo hirviendo a fuego lento en un quemador trasero y agregue un cucharón cada vez que el arroz parezca haber absorbido la mayor parte del líquido. Probablemente no use todo el caldo requerido en cada receta, pero es mejor calentar caldo extra que correr el riesgo de no tener suficiente. Revuelva con frecuencia, especialmente cuando el arroz esté casi listo. Sin embargo, no es necesario pararse frente a la olla y revolver continuamente mientras se cocina el risotto. El arroz debe estar firme pero tierno, sin núcleo central duro. Retire el risotto del fuego tan pronto como esté cocido.
Servir inmediatamente.


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Product Details
  • ISBN-13: 9781804655382
  • Publisher: Five Focus Ltd
  • Publisher Imprint: Gustavo Soto
  • Height: 229 mm
  • No of Pages: 382
  • Spine Width: 20 mm
  • Width: 152 mm
  • ISBN-10: 1804655384
  • Publisher Date: 07 Apr 2022
  • Binding: Paperback
  • Language: Spanish
  • Returnable: N
  • Weight: 512 gr


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