In addition to good dexterity, you need a pot with a long handle. The broth must be added little by little, while the butter and cheese for creaming must be very cold
A good dish of risotto is able to solve a dinner, bring the whole family together and heat up during the cold winter evenings. In addition, it is also a preparation suitable for who it is intolerant to gluten. To do it perfectly done, however, one must master the technique and serve the risotto all'onda. Here's what it is and how to prepare it.
Risotto all'onda: what is it?
Risotto all'onda is a risotto neither too dry nor too soupy, but dense is creamy at the right point. The name derives from the movement that the rice makes when it is creamed the pot moves with a sharp blow, which is precisely a kind of wave. Rice, in practice, folds in on itself. When it is time to serve, then, it will delicately follow the inclination of the plate.
How to prepare a velvety risotto to perfection
For a proper risotto on the wave, the broth it must absolutely be added little at a time, as it is absorbed by the preparation. The technique in which all the broth is added in a single solution is valid for a risotto with the grainiest grains, but the creaminess suitable for the wave will not be obtained.
The art of creaming
Probably the most important step is the creaming based on butter and cheese, generally Parmigiano Reggiano or Grana Padano. A chef's secret is to use butter and cheese very cold from the fridge (or even butter that has been kept in the freezer for a few hours). The thermal shock, in fact, will help to bring out the velvety texture typical of risotto alonda. The creaming must be done strictly with the heat off and without stirring, but “pushing” the pot firmly held by the handle back and forth. As already mentioned, we must try to make the rice fold on itself, creating the waves, and in the meantime incorporate the butter and cheese into the rice.
The choice of accessories
In addition to the cooking method and the creaming, it is also very important to choose the suitable pot to the preparation of risotto. There casserole not it must be too high (such as the one for boiling pasta), because the rice on the surface would not cook evenly. If, on the other hand, opt for one cooking pan, choose one that has i edges Rather tall. The type of rice is also very important for wave rice handle: needs to be long, so you can give the necessary strokes to mix butter and cheese with rice.
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