Ukupheka i-risotto akukho nje into eninzi, kodwa kuninzi kangangokuthi kubonakala ukuba isidlo saseTaliyane esivela kwilayisi singancediswa kunye nantoni na. Kodwa, ngokuqinisekileyo, iindawo ezithandekayo kunye nezobugcisa zendalo yaseMeditera zizinto zokutya zaselwandle, kukunye nabo esiza kulungiselela i-risotto kwiindlela zokupheka.
I-Risotto kunye neentlanzi zaselwandle - iresiphi
Nangona kukho uluhlu lwezilwanyana zaselwandle ezinokutyebisa kakhulu kule risotto yeresiphi, esi sidlo sinokufunyanwa kuphela ngokukhetha abantu abanokuhlawulekayo okanye abathandekayo kubo. Into ephambili - bukela ubungakanani.
Izithako:
- Umgquba wenkukhu - 740 ml;
- ioli;
- i-shallots - 90 g;
- Arborio irayisi - 140 g;
- ibhotela - 20 g;
- Iwayini elimhlophe elimhlophe - 60 ml;
- igrates parmesan - 60 g;
- lobster - 240 g;
- i-mussels - 120 g;
- i-shrimp - 120 g;
- i-scallops - 120 g.
Ukulungiselela
Ngaphambi kokuba ulungiselele i-risotto kunye neentlanzi zaselwandle, kufuneka wenze uhlobo oluthile lwesinambisi esinamakha. Ngokuqhelekileyo isekelwe kwi-shallots, imifuno kunye negalikhi, kodwa siyanciphisa iresiphi kwaye siyeke kuphela ngowokuqala.
Umgcini we-2/3 we-oli engqinileyo kwioli yeoli, de kube yifumana umthunzi we-caramel. Hlanganisa ilayisi kunye anyanisi, kwaye emva komzuzu uthele iwayini. I-Risotto kunye neentlanzi zaselwandle zingenziwa ngaphandle kwewayini, kodwa zilungele ukulahlekelwa yinto eninzi. Xa yonke iwayini ixutywe, qalisa kancane kancane, isiqingatha seglasi, uthele umhluzi wenkukhu, uvuselele ilayisi rhoqo kwaye ngaloo ndlela ugqugquzele ukukhululwa kwesitashi. Inxalenye esilandelayo yomhluzi yongezwa xa idlulileyo lithatha. Ndiyabulela kule teknoloji yokupheka, irayisi iyajika ithenda kwaye i-creamy, ayiyi kuba yincinci kwifomu egqityiweyo, kodwa ihlala ingumlambo njenge-lava. Kwixesha lokugqibela, faka i-Partizan ehluthiweyo kwi-risotto kwaye uyishiye phantsi kwesiqhekeza.
Okwangoku, siya kuba nexesha lokuqalisa ukutya kwezilwanyana zasemanzini. Kwabo, qhayisa i-bhotile kwaye ugcine i-anyanisi kuso, wabeka umsila we-lobster kunye nenyama kunye ne-mussels. Gcwalisa zonke ngewayini uze ulinde imizuzu engama-3-5 ukuze uvule i-mussels. Emva koko, faka i-shrimp uze ugcine ukutya kwezilwandle ngomlilo kwiminigwana emibini.
Sitshintsha i-risotto kwi-plate, sisabalalisa ukutya kwezilwanyana phezulu kwaye sikhonze nge-chives esicucisiweyo.
I-Risotto kunye neentlanzi zaselwandle zingenziwa kwi-multivariate, nangona ilayisi kunye neentlanzi zaselwandle kuya kufuneka ziphekwe ngokwahlukileyo. Kuzo zombini iinxalenye zesitya, sebenzisa i-"Fry" okanye "Ukubhaka" iimodi, ukupheka kwisitya njengoko unokuyenza epanini.
Ukupheka i-risotto kunye neentlanzi zaselwandle?
Ukuba imozulu yeendawo zakho zendawo azifani neMedithera enye, kunye namawaka eekhilomitha ukuya elwandle, iresiphi ye risotto enezilwanyana zasemanzini efriziwe iya kuhlangula. Ukupheka kulula kakhulu, kufuneka ufune ukukhupha "izilwanyana zaselwandle" ngaphambi kokuba uzibeke epanini yocingo, uze ulandele iresiphi.
Izithako:
- squid - 200 g;
- i-shrimp - 120 g;
- i-anyanisi - 60 g;
- utamatisi ngaphandle kwesikhumba - 230 g;
- irayisi i-arborio - 360 g;
- Iviniga yebhasamu - 15 ml;
- umgquba wamakhowe - 800 ml;
- I-Butter - 60 ml.
Ukulungiselela
Gcoba ibhotela ethile (malunga nesiqingatha saso sonke), gazinga i-squid kunye ne-shrimp kuyo kuze kulungele.
Kulo lonke ioli, gcina i-anyanisi uze udibanise nelayisi. Emva komzuzu, irayisi kufuneka ibe yi-transparent ejikelezayo kwi-perimeter, oko kuthetha ukuba kufuneka kuthunyelwe kuqala ngeviniga, uze uqale ukuthulula umhluzi ococekileyo, ncinane, kwi-ladle ngexesha kwaye kude kube yilapho umbane ubambelele. Ukulungiselela i-risotto kunye neentlanzi zaselwandle kuza kugqitywa xa irayisi ithatha umhluzi wonke kwaye iba yilaphulile. Kule nqanaba, unako ukongeza iitato ezitshisiweyo (ngaphambili ulahlekise imbewu) kunye nezilwanyana zasemanzini. Khonza nge-parmesan ushizi.