Cómo Preparar Risotto

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Este alimento basico Italiano ha sido parte de uno de los más antiguos y me atrevo a decir la cocina más deliciosa en la historia del mundo. Rico, lleno de sabor, extremadamente versátil y va hacer estallar sus pantalones,  el  risotto asemeja mucho de los otros alimentos de Italia. Con un arroz cremoso y suave, aromas de vino blanco y hierbas y un ligero toque de parmesano, se lleva muy poco para preparar este delicioso platillo. También es ideal para todas las comidas, como en el desayuno cubierto con unos huevos escalfados o para la cena con un lindo pescado o pollo. Realmente no hay manera que usted pueda equivocarse con risotto.

En este curso de cocina en línea con el Chef Cesar, lo llevará a través de la historia, los tipos y preparación de risotto. Siganos para que mire que es un pan comido prepararlo y absolutamente delicioso puede convertirse fácilmente en una de sus nuevas recetas favoritas.

Risotto:

1. Bring seasoned stock to simmer.
2. While stock is heating, sweat onion and garlic in another pan with 3 oz butter.
3. Increase heat and add 6 oz stock. Stir until liquid is absorbed.
4. Keep adding 6 oz stock at a time, waiting in between for rice to absorb the liquid. Continue to stir.
5. Par cook to 80% and cool if using at a later time or cook to al dente.
6. Finish with other 3 oz of butter and Parmesan. Season to taste. Don’t despair, you will have leftover liquid.
7. Service immediately. Rice should be a consistency that spreads out in the serving dish.