求介绍一种外国美食（美国的除外）的英语文章

  这是介绍risotto(一种意大利米饭）的文章
RISOTTO
Itshistoryand
howtomakeitperfect
HowricearrivedinItalyisacontroversialissue。
  ItisknownthattheArabstookricetoSicilyandSpain。TheyprobablygotitfromIndiaandextendeditsusethroughtheterritoryundertheircontrol。
  RicewasbroughtintothePoValleyinthefourteenthcentury—probablyfromSpain—andfoundtheperfectenvironmentandclimate:flatlands,abundanceofwater,andhumidity。
  Cultivationofricebecameintensiveintheareaforthecenturiesthatfollowed,somuchthatricebecameastapleinthatpartofItaly。
ThelegendoftheinventionofRisottoallaMilanesegoesbacktotheyear1574。
  TheDuomodiMilano,themagnificentGothiccathedral,wasbeingbuilt,andayoungapprenticebythenameofValeriuswasinchargeofstainingthedecoratedglassforthewindows。
  Everybodywasteasinghimbecauseheappearedtohaveaddedsaffrontothepigmentstoobtainamorebrilliantcolor。
Tiredoftheteasing,hedecidedtoreturnthejokeandaddedsaffrontothericetobeservedathismaster'swedding。
  Thericeturnedoutsogoodthattheideaspreadimmediatelythroughoutthecityandbecamethepopulardishweknowtoday。
Thetechniqueformakingrisottoprobablycamefromtryingtocookthericeasa—puls(similartoporridge)—boilingitinmilk,water,orbrothuntilsoft。
  Infact,asortofriceporridgecookedinmilkandsugar,rixoinbonamanera(“riceinagoodmanner”),wasdocumentedinVenicesincethefourteenthcentury。
  
Risottoisaverysimpleandnutritiousdish,andeasytoprepare。TherearehundredsoftypesofRisotto,varyingfromtheflavoringingredientused;butinalltherecipesyouwillneedfourbasiccomponents:soffritto(sautéedvegetables),broth,flavoringingredients,andItalianrice。
  
Thesoffrittogenerallyisacombinationofvegetables,butter,oil,andfinelydicedonions,sautéedinalargeskilletwherericewillbecooked。
  However,sometimesaspecialrecipecallsfordifferentingredients。
Thebroth,dependingontherecipe,couldbebeef,chicken,vegetable,orfish。
  Agoodbroth—homemadeorcanned—isthebasisofagoodrisotto。Tosimplifytherecipe,brothcanbesubstitutedwithoneortwobouilloncubesdissolvedinwarmwater。
  
Theflavoringingredientiswhatwillgivetherisottodishitscharacteristicflavor。Generallyitisaddedtothesoffritto,anditcanbeanythingfromvegetables(suchasmushrooms,spinach,orendive),toragu',seafood,meat,truffles,saffron,orwine,tonamesomeexamples。
  
TheItalianricevarietiesallhavelargegrains,arerichinstarch,andhavethecapacityofabsorbingaconsiderableamountofcookingliquidwhilestillremainingfirm。
  ThreebasictypesofricearecommoninItaly:
Arborioriceisthebest-knownvarietyandtheItalianhousewives'favorite,perhapsbecauseitsgrainisverylarge。
  ArborioRiceisparticularlysuitableforrisottobecauseitiseasytocookaldentewithoutovercooking。
VialonericehasasmallergrainandisverycommonintheVenetoarea。
  Generallyitiscookedall’onda(wavy),thatis,consistentbutstillsoftandnottoodry。
Carnaroliisfirst-raterice,cultivatedmainlyinthePiemontearea。
  Itcooksuniformlywithoutovercooking,hasaveryspecialtaste,andminglesverywellwithcondiments。Carnaroliwillabsorbalargeramountofliquid。
  Itisparticularlysuitableforrisottoandricesalad。
Attheend,butterandparmigianocheesegenerallyareaddedtorisottotocompletethedish。
  Thefinalresultisaconsistentpaste,withtheindividualricegrainsstillfirmbutstickingtogetherduetothehighcontentofstarch。Risottoisgenerallyverysatisfyingandcanbeservedasafirstcourseorasamaincoursestandingonitsown
MakingaPerfectRisotto
Preparingagoodrisottoisveryeasy,butafewguidelinesshouldbefollowed:
Thericemustnotbewashedbeforecooking。
  Washingwouldeliminatealargepartofthestarchthatgivestherisottoitstexture。
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Choosethemostappropriatevarietyofricefortherecipeyouwillprepare:Carnaroliforaconsistentrisotto,Vialoneforarisottoall’onda,Arborioforallthetypesofrisotto。
  
Allowabout3–4oz(75–100gr)ofriceforeachserving。
Usealargedouble-bottomsautépantokeeptheheatuniform。
Gentlyfrythebutterandtheextra-virginoliveoil(½tablespoonperperson)withoutbrowningit。
  
Sautéthechoppedoniononalowtemperature,untiltranslucent。Maximumof2minutes,stirringconstantly。Donotcooktoolongorthericegrainscouldharden。
  Inthatcasetheywouldnolongercookhomogeneouslyandtheycouldloosetheirabilitytoabsorbthecondiments。
Whenthericeistoasted,drywhiteorredwinecanbeaddedifrequiredbytherecipe。
  
Thesecrettoanexcellentrisottoisusingagoodhomemadebroth(seerecipeatpage67)。Keepthebrothsimmeringallthetime。
Atthispoint,turntheheattomediumandaddhalfoftheindicatedamountofbrothtotherice。
  
Keeptheheatatmediumuntilthericeisfullycooked。spoontopreventtherisottofromstickingtothepan,anduntilthericehasabsorbedallthebroth。
  
Whenthericeisclosetofullycooked,tasteitforreadiness—neithertoohardnortoosoft,butjustaldente。
AllItalianriceswillcookaldenteinabout18–20minutes。
  
Whentherisottoisready,removethepanfromthestovetoavoidovercooking。
StirintotherisottothebutterandthefreshlygratedParmigianoReggianocheese,asrequiredbytherecipe。
  
Immediatelypourtherisottointoawarmservingdish,andwait2-3minutesbeforeserving。