How to cook real chicken risotto?
Italy is an incredible country that is full of its customs, history, traditions, characteristics and which, of course, is proud of its national cuisine. It was the Italians who presented the world with a large number of various recipes for dishes that have long been established in the kitchens of other nations, which are beginning to be perceived "for their own".
Delicious pizza, fragrant paste and, of course, risotto! Anyone who has never tried this dish, at first glance, can doubt its uniqueness, because in appearance it is similar to pilaf or, for example, with the usual rice porridge, which is filled with vegetables or meat.
And just having tried this unique masterpiece of Italian cuisine, you will understand how much mistaken the fundamental differences of these dishes will instantly open even to the most inexperienced culinary expert.
The homeland of the risotto is considered to be northern Italy, and specifically those areas where "small rice" is grown, for that is how the name of this dish is literally translated. His first written mention appeared in the culinary literature relatively recently, at the beginning of the XIX century, although legends go that the secrets of the preparation of this risotto were known much earlier, from about the XVI century.
To make such a wonderful and wonderful dish, it was not necessary to have much: rice with a lot of starch, meat broth and butter. All these ingredients could easily be found in a prosperous Northern Italy, which was at the crossroads of many trade routes of the world.
Today there are an incredible variety of risotto recipes, complex and simple, some of them serve as light snacks, and some, like a serious second course.
How to cook real, tasty and traditional risotto? This question is of interest to many housewives and young cooks, in fact, everything is not so simple, there are a number of rules without which you will never get that unique delicate creamy taste for which this dish is so famous.
In addition, risotto with chicken by way of cooking is very different from risotto with mushrooms or seafood, everywhere there are secrets, but do not be scared, to master them, in fact, is not so difficult.
The main rule: if you want to treat your guests or loved ones with a really tasty and aromatic risotto, then never cook it in advance, not a table it should be, as they say, with a heat with a heat.
The main ingredients and cooking secrets
The choice of rice and its preparation
If you want to cook a real risotto that is served by chefs in small cafes and large Italian restaurants, then you will need the most important ingredient, without which in this case there is nowhere - medium grain or round-rice riceincreased content of starch in it.
It is he who is able to transform in the process of cooking, betraying a ready-made dish that unique delicate cream-like appearance, but at the same time remain tight and structured inside the dish. Which rice is best for such purposes?
Indeed, today in shops variety of varieties is great, but Italians prefer only three main ones: Arborio, Vialone nano and Carnaroli. In fact, you can take any of the above, but the most popular among them remains the variety "Arborio", because it, more than the rest, contains starch, from which it is easy to give the dish that unique and already legendary velvety.
For beginners, after all, you should be careful with it and, for a successful start, try out the variant with Vialone nano, because it is not so easy to boil as Arborio, from which it will be more difficult to "overdo" a dish with it.
Before starting the cooking process, the seeds need to be cleaned, removed, damaged, because they are boiled faster and can damage the overall consistency of the prepared dish.
You can not rinse rice before cooking so that it does not lose its valuable starch.
The very procedure of cooking rice is very different from the usual "cooking", for risotto it must be fried in a frying pan or in a pan with a thick bottom.
In most standard recipes, rice is fried on some fat, in most cases, it is butter, sometimes olive, sunflower, pumpkin or rapeseed. Sometimes butter and olive oil are mixed in equal proportions, it happens that along with them add also white dry wine, and sometimes even in the course is strong alcohol.
The point is this: in the process of such roasting, so-called pores are opened in each grain of rice, through which it will subsequently actively absorb the broth, and, at the same time, maintain its shape without becoming a mess. In the process of such processing, the rice should be constantly stirred and kept on a small fire, and when the time comes to add the broth, make sure that it is completely absorbed by each grain.
Alcohol, like oil, also works well for rice, pores open faster and deeper, in addition, the already unique taste of the dish is complemented by pleasant wine notes. To make the dish more delicious, at the stage of roasting it can add another traditional ingredient: onion.
It is usually cut into small half rings and sent to rice after a couple of minutes of its frying in a frying pan. The rest of the fillers, which naturally complement its taste wonderfully, can be very diverse, to your taste: vegetables, seafood, pieces of meat or fish, mushrooms and much more.
For example, there are even sweet risottos, desserts in which condensed milk, chocolate, berries, roasted almonds are used as fillers, on the basis of this dish, puddings are sometimes prepared, supplemented with a wine sauce and fresh fruit.
Recipe of Italian risotto with mushroom filler
As an example, we decided to offer you a fairly common and very tasty option, mushroom risotto. So, what do we need?
- rice "Arabio" - 200 g;
- white mushrooms or champignons - 100 g;
- chanterelle - 300 g;
- white wine - 100 ml;
- Pecorino Romano cheese - 50 g;
- olive oil - 50 g;
- onion - 1 pc;
- rosemary, thyme, basil, dill, parsley, salt, pepper.
Put the frying pan on the fire, warm up the olive oil on it, pour the rice into it and fry it for 1 minute, then add the onion, cut into half rings, and fry for a few more minutes. Then fill the wine, do not forget to constantly stir the mass until the liquid is completely evaporated, periodically pouring water or chicken broth.
When the rice is ready and the liquid is evaporated, it will be possible to add mushrooms. To do this, thoroughly rinse them thoroughly, cut into small pieces and fry in olive oil in a separate frying pan.
A small bunch of thyme, a sprig of rosemary and a few twigs of the remaining greens finely chopped and, along with the fried mushrooms, we send the risotto to stew to its full readiness. Do not forget to salt and pepper the dish to taste, and two minutes before the readiness to add grated cheese.