Rice is usually associated with Asian cuisine, but it plays a big role in Italian cooking as well. In Italy, the most popular rice dish is a Risotto, and it’s a perfect blend of creaminess and chewy texture that only comes from perfectly cooked rice. It takes a certain level of skill to get the perfect risotto, and you have to watch over the cooking process carefully. It’s definitely not something you can prepare by simply turning on a rice cooker and waiting half an hour. But if you do it properly, you’ll be rewarded with flavorful rice that goes with any kind of meat or seafood. It absorbs all kinds of flavors you want to add, and it will reflect your own creativity.
The best thing about making classic risotto is you don’t need anything fancy. All it takes is a simple medium pan and the right ingredients. Start off the process by adding a touch of olive oil to your pan. Now add as much garlic as you like, while saving some for the end of the cooking process as well. You want to begin with a nice aromatic base, so add some onions and let them brown gently. After a few minutes, it’s time to add your rice.
There are three main types of rice for risotto, and all of them have their own advantages and disadvantages.
Arborio rice - this is the most commonly used brand of Rice with risotto, and it’s the safest bet for a simple traditional recipe.
Carnaroli rice - you need to be careful when using this rice because it cooks quickly. It also absorbs moisture at a rapid pace so you need to keep the mixing constant.
Vialone Nano - go with this kind of rice if you want something with more texture and chewiness. It works perfectly whenever you’re adding something extra like seafood to your risotto.
Once you’ve added your rice to the pan, it’s time to put some liquid in as well. You can start off with a cup of white or red wine in the beginning. Let it cook until it evaporates, and then add enough stock to cover your rice. You can use any type of flavor stock you like, and make sure to experiment to find your favorite.
As your broth cooks, it will evaporate until your rice is visible again. At this point, you simply add more broth and repeat the process again. Do this about three times, or until you feel your rice is done. It might seem time-consuming, but making rice this way actually gives you a lot of control as long as you pay attention. Make sure to periodically taste test your result oh and add salt-and-pepper accordingly. Of course you also have the option to spice things up with a wider range of herbs and seasonings that will boost the flavor of your risotto even more. When it’s done, let it sit for a few minutes and then serve alongside your main dish.
Have Fun with It
The real fun of making risotto is being apart the process every step along the way. Your patience is rewarded by seeing uncooked rice turned into a culinary masterpiece blended with natural flavor. And it doesn’t just stop with the rice. You can find inspiration from some of the best chefs in the world who use ingredients like lobster and mushrooms to take the risotto to a whole new level. Don’t be afraid to go all out and splurge on the best quality ingredients you can find because it’s definitely worth it when you taste the extraordinary results.
Rice isn’t just a basic staple, it’s one of the most interesting foods in the world. This article comes from www.allthingsrice.com where rice in all its forms is celebrated and explored. If you’re looking for great recipes, a good home rice cooker, or general information, you can find a lot more by visiting the site.
DISCLAIMER! Super Candy is a blog of a Newbie Cook aspiring to provide mouth watering reads. On this blog the author shares her personal cooking experience, dugged up recipes and reblogs of delicious and scrumptious looking photographs.
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