How to cook risotto at home?

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2018-03-18 14:51:05

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Pilaf – everyone's favorite Central Asian dish, which should be 7 required components: onions, carrots, meat, fat (or oil), rice, water and salt, which should ideally be prepared in a large cauldron on an open fire in the street, and its preparation is akin to a sacrament. Prepared in Central Asia, as a rule, men with the freshest, just cut the mutton with the addition of sheep fat – the taste and aroma from this pilaf is great! Each flavour will insist on your recipe, how to cook rice, and to say that the special trick is necessary to know, which is not disclosed.

Do Not argue with the professionals will not compete, but the question: “How to cook risotto at home?” – sets many, and the recipes are actually not considered.

The Main question is how many times the keyword appears? Actually a lot of nuances - it is important what variety of rice you choose (there are varieties of ‘plavnye” and are “cushnie”), how much water will add enough butter (or oil) in the pilaf. And, of course, must cook in the cauldron, or at least in the roaster – utensils should be with thick walls.

I Want to tell my recipe for how to cook risotto at home.

Because the family is small, then cook per pound of meat (I don't take lamb, so for me the lamb is good, only when it is prepared on the street - say, the smell of the meat on the fan, and mutton fat hardens very quickly), I often take beef, not lean, but can be other meat. If you want the pilaf turned out really delicious, we have to take onions, carrots and rice almost as much as meat. I have onions and carrots do not weigh and take the 3 identical cups-one cut into large pieces of meat, another slice 2 large onions (cut into 4 pieces and then in half rings), and 2-3 markovina not too small (carrots should be cut into sticks).

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So, how to cook pilaf at home?

All products are prepared, begin to prepare zirvak (i.e. fried meat and vegetables with spices for pilaf).

One pound of meat it takes me a little more than half a Cup of vegetable oil. Oil should be heated in the casserole before placing the vegetables and meat - while the typical smoke will not go, and then take turns: first, put the onion, intensively stirring slowly, bring it to a Golden hue, and there lay the carrots, again fire must be large, so that the carrots didn't let a lot of juice, and roasted in oil, but you have to keep stirring so the onion doesn't burn.

After 10 Minutes - 15 put meat, fry it quickly on all sides, it is covered with a crust, add plavnye spices-cumin, dried barberries, red pepper (all alone to take, but can a teaspoon of prepared mixture), it is important to let the spices added to the oil, not in water, otherwise they are of little avail, because it is spices fried in oil along with onion and carrot zazharku will give a delicious flavor to our rice.

After the meat with vegetables and spices lightly roasted, add about a Cup of water and bring the meat until fully cooked, diminished fire, in the end slightly add some salt. During this time the onions in service will be one flavor, the one you already almost do not recognize.

If the meat is young, the whole procedure takes less than an hour, an hour and a quarter, and if you cook chicken, do so quickly.

As for the rice – many prefer a narrow long grain rice, although Asian plavnye varieties most often round. The most important thing to sort out and it is very good to wash the rice in cold water so that more of the starch went out of him - as long as the water will not be transparent. Depending on varieties of rice can be soaked for a while, but you can not soak, but thorough washing of milled rice is required.

The Prepared rice on top laying in a cauldron, level and pour salty water, pouring along the walls of the cauldron so that in the end the water was about 2 cm (or, as they say, the distal Phalange of the index finger). The water should boil and leave under rice with an open lid, then remove the flame to minimum, cover the cauldron with a plate and leave like this for 30 minutes. To keep the meat under the rice is not burnt, it is necessary in a few places to drill with a wooden stick punctures to the bottom and if the water is not enough, then fill the holes with water.

Once the rice is almost ready, need to gather him to slide from the edges to the middle and inside of the slides to put a whole head of garlic right in the skin (just rinse,wipe and trim the place of the inflorescence). Again, cover the cauldron with a lid and leave on low heat to cook until fully cooked rice.

Ready risotto, gently stir or turn over on a large platter - (looks especially beautiful if the meat rests on top of the rice). You can also sprinkle the dish with finely chopped parsley.

Risotto is good hot, so everything to the table while he smokes! Bon appetit!

If someone have their own experience how to cook risotto at home - perfect, and share your experience!


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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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