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Risotto Sahaja
Paperback
Cookbooks GeneralQuick & Easy CookingGrains & Pasta
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ISBN10: 1836871171
ISBN13: 9781836871170
Publisher: John Murshed
Published: Oct 2 2024
Pages: 370
Weight: 1.09
Height: 0.77 Width: 6.00 Depth: 9.00
Language: Malay
ISBN13: 9781836871170
Publisher: John Murshed
Published: Oct 2 2024
Pages: 370
Weight: 1.09
Height: 0.77 Width: 6.00 Depth: 9.00
Language: Malay
Cara membuat risotto Asas risotto adalah sangat mudah, hanya bawang yang dicincang halus yang dimasak perlahan-lahan dalam mentega atau minyak sehingga lembut. Nasi kemudiannya di tos dan dibakar bersama bawang dan lemak untuk memanaskan butir beras sebelum cecair dimasukkan. Wain dan stok memberikan nasi sebahagian besar rasanya, jadi gunakan wain putih yang baik (yang anda boleh minum selebihnya dalam botol). Jika anda mempunyai stok buatan sendiri yang sesuai tetapi jangan risau jika tidak. Terdapat banyak stok siap sedia dan pangkalan stok berkualiti baik untuk dicuba. Sebaik-baiknya simpan stok pada api yang rendah sebelum dimasukkan kerana ini membantu mengekalkan memasak nasi walaupun suhu tidak sentiasa turun. Menamatkan risotto dengan betul adalah sangat penting. Setelah nasi masak (masih ada sedikit gigitan tetapi tidak berkapur) parmesan parut dan mentega dipukul, kemudian risotto dibiarkan selama 2 minit untuk membiarkan semua Bahan sebati.
Cara mengacau risotto Kacau berterusan yang kita kaitkan dengan risotto berlaku atas sebab tertentu. Kacau ini bermakna bijirin beras bergesel antara satu sama lain yang membantu membebaskan kanji daripada bijirin ke dalam stok untuk kemasan buih klasik itu. Sebaik-baiknya gunakan kuali yang lebar dan dalam atau tumis untuk ini kerana ini bermakna anda boleh memastikan nasi tetap bergerak dan permukaan yang lebar memberi peluang cecair untuk menguap secara sekata.
Nasi risotto mana yang hendak digunakan Risotto menggunakan nasi bijirin pendek dari Itali. Tiga jenis yang paling biasa ialah Arborio, carnaroli dan vialone nano yang digunakan bergantung pada rantau ini. Nasi risotto mempunyai ciri tertentu yang bermaksud apabila dimasak ia mengekalkan bentuknya tetapi mengeluarkan banyak kanji dari permukaan jadi sekali dicampur dengan cecair memberikan hasil risotto berkrim klasik.
Berapa banyak nasi risotto untuk digunakan Anda memerlukan antara 50-75g beras setiap orang bergantung kepada sama ada anda menghidangkan mangkuk kecil sebagai permulaan atau bahagian utama yang lebih besar
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