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Risotto is a traditional Italian dish made with rice. It represents one of the noblest and at the same time one of the most common ways of cooking rice in Italy. It originated in Northwestern Italy, specifically Eastern Piedmont and Western Lombardy, where rice paddies are abundant. It is one of the pillars of Torinese and Milanese cuisine. Image File history File linksMetadata Risotto2. ...
Image File history File linksMetadata Risotto2. ...
Basidiocarps (mushrooms) of the fungus Leucocoprinus sp. ...
Chopped up Spring Onion The common name scallion is associated with various members of the genus Allium that lack a fully-developed bulb. ...
Species Oryza glaberrima Oryza sativa Rice refers to two species (Oryza sativa and Oryza glaberrima) of grass, native to tropical and subtropical southeastern Asia and to Africa, which together provide more than one fifth of the calories consumed by humans. ...
Cooking is the act of preparing food for consumption. ...
Piedmont is a region of northwestern Italy. ...
Lombardy (Italian: Lombardia) is a region in northern Italy between the Alps and the Po river valley. ...
Turin (Italian: ; Piedmontese: TürÃn) is a major industrial city in north-western Italy, capital of the Piedmont region, located mainly on the west bank of the Po River. ...
Milan (Italian: Milano; Milanese dialect: Milán) is the main city in northern Italy, and is located in the plains of Lombardy, the most populated and developed region in Italy. ...
When risotto is cooked, the dry rice is always fried briefly in oil before the broth is added. Other dishes exist that are similar, but they should not be called "risotto" if the rice is not toasted. Recipes include "Risotto alla Milanese," made with beef stock and saffron, which is traditionally served with osso buco (a stew made from veal bones) and "Risotto al Barolo," made with fine red wine, but thousands of variations exist, both with vegetables and meat, as well as risottos made with various other wines, cheeses, or even fruits. Risotto Negro is a specialty of the Veneto region, made with cuttlefish cooked with their ink-sacs. Binomial name Crocus sativus L. Saffron (IPA: ) is a piece of shit spice. ...
Osso buco is a regional dish from Piedmont in Italy. ...
Veal is the meat of young calves, specifically the male offspring of dairy cattle, and is appreciated for its delicate taste, tender texture and nutritious qualities. ...
Castle and Village of Barolo Barolo is one of the most noble wines of Italy, one of many to claim the title Wine of kings, and king of wines, it is produced in Cuneos province, south-west of Alba. ...
Vèneto is one of the twenty Regions of Italy. ...
Families Sepiadariidae Sepiidae Cuttlefish are animals of the order Sepiida, and are marine cephalopods, small relatives of squids and nautilus. ...
Typical risotto procedure
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This recipe for Risotto with celery illustrates a typical risotto procedure. Ingredients may vary indefinitely, as there are thousands of types of risotto, but the procedure remains more or less the same. Wikipedia does not have an article with this exact name. ...
Binomial name Apium graveolens L. Celery (Apium graveolens dulce) is a herbaceous biennial plant in the family Apiaceae, native to the coasts of western and northern Europe, most commonly in ditches and saltmarshes. ...
Ingredients 100 g of rice per person, a red or green celery, onions (or scallion), garlic, extra-virgin olive oil, or butter, Parmigiano Reggiano cheese, vegetable or chicken broth, good quality white wine. Image File history File links Wikibooks-logo-en. ...
For the parody newspaper, see The Onion. ...
Chopped spring onion The common name scallion is associated with various members of the genus Allium that lack a fully-developed bulb. ...
Binomial name Allium sativum L. Garlic (Allium sativum) is a perennial plant in the family Alliaceae and genus Allium, closely related to the onion, shallot, and leek. ...
For the cartoon character, see Olive Oyl. ...
Butter is commonly sold in sticks (pictured) or small blocks, and often served using a butterknife. ...
Parmesan Parmesan is the cheese known in Italian as Parmigiano Reggiano DOP. The word Parmesan is derived from French referring to the original Italian Parmigiano Reggiano. ...
Broth is a liquid in which meat, fish, cereal grains, or vegetables have been simmered and strained out. ...
Wine is an alcoholic beverage produced by the fermentation of grapes and grape juice. ...
The rice for risotto should be a short grain rice (the Italian Arborio rice is traditional, but other short grain rices will work), never long grain (e.g. Basmati and Jasmine) or parboiled rice. Short grain rices contain more of the starch amylopectin (which thickens the liquid in risotto) than the long grain rices. This is also why short grain rices make "sticky" rice, whereas long grain rices cook up very fluffy with each grain seperate.
Procedure Finely dice onion or scallion and the thinnest parts of the celery. Lightly fry in a large, flat frying pan using the extra-virgin olive oil, creating a soffritto. (If a thicker base is preferred, butter may be used as an alternative to the olive oil.) Long frying over a low flame will allow the vegetables to give flavour to the oil without being burnt. When the onion is golden in color, add the rice in the pan. The rice will start to soak the oil and soften, turning slightly reddish. This is known as the toasting procedure.
When the rice turns golden and dry but not brown, add the wine in the pan (one 125ml glass for each 300g of rice). The wine will quickly evaporate and in its turn soak the rice, imparting its flavour. Finally, add the rest of the celery, sliced into little bits. The celery's juices will soak the rice. Keep salted vegetable broth in a pan at near-boiling temperature, and when celery has browned.
Adding the broth little by little while the rice is cooking is the other key to cooking risotto. The broth must cover the rice surface by no more than a thin 1-2 centimetres. When it is almost completely absorbed , add more. Keep the pot at a gentle simmer. The rice should be stirred continuously but gently; always stir with a wooden spoon. Always keep the surface of the rice flat on the top.
The rice will cook, soaking all the juices and fats you will add and keeping all its starch, which will give risotto its characteristic smoothness. To complete the procedure, just before the risotto is ready, when the broth has been almost completely absorbed, add a good slice of unsalted butter, a few spoonfuls of grated Parmigiano Reggiano (to taste). Alternatively, other types of cheese may be added (Gorgonzola is a popular choice) about a minute or so before the supply of broth is exhausted--this action is called "mantecatura." Once the broth is finished the stove should be turned off (if using an electric stove, move the pot to an unused element) and the pot with the rice should be covered with a damp cloth for 3-4 minutes; this helps maintain the flavour and texture of the rice. Season with salt and pepper to taste. Country of origin Italy Region, town Parma, Reggio Emilia, Modena, Bologna, Mantua Source of milk Cows Pasteurized No Texture Hard Aging time 24 months or more Certification PDO 1992 Parmigiano-Reggiano is a grana, a hard, grainy cheese, cooked but not pressed, named after the producing areas of Parma and...
Gorgonzola is a blue-headed Italian cheese, made from unskimmed cows milk. ...
How long risotto should be cooked is a matter of personal opinion (normally between 16 and 18 minutes, depending on the rice used), although it is generally felt that over-cooked risotto is like gruel, and that well cooked grains still have shape and give a little resistance to the teeth. In Italian the rice should be "al dente" or firm "to the tooth". Another saying is that risotto should be "all'onda" ("to the wave") meaning that the rice should be dense enough to keep a wave shape. Porridge (also known in American English as hot cereal), is a simple dish made by boiling oats (normally crushed oats, occasionally oatmeal) or another meal in water and/or milk. ...
References - Barrett, Judith, and Norma Wasserman (1987). Risotto. New York: Scribner. ISBN 0684186918.
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