Delicate Risotto

   Risotto (ital. risotto, means “small rice”) is a widespread dish from rice in Northern Italy. The first written mention of it came to XIXth century. Some more details about this dish must be said actually. A high-starch, low-amylose round medium- or short- grain rice is usually used to make risotto. Sorts of rice used in Italy are Carnaroli, Vialone Nano, and Arborio. Carnaroli and Vialone Nano are the best varieties, with many users preferring one over the other. They have slightly different characteristics: for example Vialone Nano is most likely to get overcooked than Carnaroli, the first being smaller is cooked faster and absorbed condiments better. Much depends on additives. Although other sorts like Bald, Ribe, Roma and Originario may be used they will not give the creaminess of the traditional dish. But risotto is a dish with rice cooked in broth to a creamy consistency. Creamy consistencies should be observed all the time, and also the core of grains should remain “al dente”, that is each grain of rice, soft outside, should be firm enough inside to crackle at biting.
   The rice is fried, depending on region, preliminary on butter or olive oil. A broth (from meat, fish, a bird, and vegetables) is added after in rice. Pure water (as a rule, for risotto from seafood) may be added, too, from calculation of 1 liter on 1 glass of rice. It is extinguished at constant stirring. After that a desirable additive — meat, seafood, mushrooms, vegetables or fruit – should be added.
   Sometimes in almost ready dish a mix of the butter shaken up by whisk with grated cheese Parmigiano or Reggiano is added to make the texture as creamy and smooth as possible. Seafood risotto generally does not include cheese.
  Actually, it is possible to vary classical risotto, using various additives. It is a lot of variants of risotto; a dish has no exact structure of components and correlation of products. Knowledge of some details can help you to prepare risotto more tasty. For example, components (for 4 portions) for risotto as a second course: 1,2 liters of a qualitative chicken broth, 2 table spoons olive oil, 1 average onion small cut, 150 ml of white wine of high quality, 400 g rice risotto, 3 table spoons cream, 3 table spoons fresh grated cheese Parmigiano. There are 550 kilocalories, 15 g fat in one portion. If you want to get soft, refine, noble and saturated taste of risotto, cook it in a pot. Risotto pot is a necessary thing for a cook – it doesn't need a lot of time to prepare risotto in a dishware. This outstanding invention of our ancestors has a set of advantages. Read about a few more details further.