Risotto – the culinary symbol of northern Italy
Rice is one of the few cereals, the national food on the basis of which is found in most countries of the world. So Italian cuisine did not disregard this wonderful product. Risotto (Risotto) – a rice dish cooked on a broth. It is common in all regions of the republic, but it is still more preferred in the north of the country. At home, it is usually served first before the main dish. The huge variety of risotto makes it an attractive target for both restaurant and home cooks.
Our article is a laid-back guide to the world where rice rules.
The history of risotto is naturally connected with the history of rice in Italy. Krupa was first introduced into the country by the Arabs in the Middle Ages. Humidity from the Mediterranean Sea is ideal for growing this crop. The popularity of rice grew, but mainly among the rich population due to exorbitant product prices.
As soon as the mass sales of cereals abroad began, its cost in the republic quickly began to decline. This contributed to her presence in almost every home. Presumably, the first risotto recipe dates back to 1809, when a young glassblower from Flanders, accustomed to using saffron as a pigment in his craft, added spice to cooked rice at a wedding celebration. As a dish with an established recipe for risotto, it was first mentioned in the book Trattato di cucina (Treatise on Cooking) in 1854.
However, the question of exactly who invented the traditional dish that has become traditional remains open in Italy. Varieties of rice for cooking Round or short-grain rice is usually used to make risotto. Such varieties have the ability to absorb liquid and secrete starch. Therefore, they are more sticky during cooking than long-grain cereals.
The main rice varieties from which the dish is cooked in Italy are named: Arborio, Baldo, Carnaroli, Maratelli, Maratelli, Padano, Roma, Vialone Nano . Carnaroli, Maratelli and Vialone Nano are considered the best and most expensive options. Moreover, the first of them is less likely to be digested.
And the last one – cooks faster and better absorbs seasonings. Species such as Roma and Baldo will not have a creamy taste typical of a risotto. It is believed that they are better suited for soups and sweet rice desserts. The varieties in the Risotto regions are so universal that almost every cook can boast of his own masterpiece. But there are varieties whose recipes do not need to be supplemented. They all have traditional names: Risotto alla milanese (Risotto alla milanese) – a dish born in Milan.
It is prepared on beef broth with beef bone marrow, lard and cheese. Flavored and tinted with saffron. We recommend reading an article where to try a real risotto in Milan. Risotto al Barolo (Risotto al Barolo) – Piedmont variant of the food. Made with the addition of red wine, meat or sausages and Borlotti beans. Risotto al nero di seppia is a dish specific to the Veneto region.
It consists of cuttlefish and its ink, which give it a charcoal black color. Risi e bisi is another representative of Veneto. This spring version of cooking is more like a thick soup and is served, as a rule, with a spoon rather than a fork. Young peas are added to it and seasoned with pancetta. Risotto alla zucca (Risotto alla zucca) – pumpkin dish with saffron and grated cheese. Risotto alla pilota (Risotto alla pilota) – a dish typical of Mantova (Mantova). Prepare it with mortadella, pork and Parmesan cheese.
Risotto ai fungi (Risotto ai funghi) – mushroom version of the rice. It often contains porcini mushrooms, butterfish, summer mushrooms or champignons. In Italy, the term risotto means not so much a rice dish as a special technology for its preparation. Therefore, there are a huge number of its species. Recipes It is not possible to list all risotto recipes in one or even several articles. Not only around the world, but even within the borders of Italy itself, no one will undertake to calculate their exact number.
Therefore, in the article we selected the options that are most popular. Classic Just as you cannot throw words out of a “song,” in recipes of national dishes it is impossible to ignore the classics. For risotto, the Milanese version is traditional. We will consider it first of all. Necessary ingredients: Round-grain rice – 320 g; Meat broth – 1l; Dry white wine – 100 ml; Beef bone marrow – 30 g; Butter – 60 g; Saffron stigmas (16 pcs.) Or ground saffron (1 sachet); Onion – ½ pcs.; Hard cheese (parmesan, grana padano) – 50 g; Salt to taste. It is unlikely that you will come across for sale prepared beef marrow. But it is found in sufficient quantities in the femur and tibia. It separates perfectly from hard tissue with a narrow spoon.