• 网站首页
  • 特色美食资讯

  • 网红美食资讯

  • 家常菜资讯

  • 夜市美食推荐

  • 求介绍一种外国美食(美国的除外)的英语文章

    发布时间: 2021-01-02 04:21浏览 河南美食 编辑:美食者 网红美食资讯

      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。
    ·

    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。

    Copyright © 2019-2020 洛阳食享家 版权所有 sitemap

    本网站内容来自于互联网或用户投稿,如有侵权,请联系我们删除 点击这里给我发消息