Pea and Proscuitto Risotto
Learning Intention:
I understand there are different tools and equipment that I need to use when making a risotto.
Success Criteria:
1. I can use different tools to make a risotto.
2. I can use these equipment pieces safely.
2. I can use these equipment pieces safely.
Risotto is an Italian rice dish cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy.
Risotto is normally a primo (first course), served on its own before the main course, but risotto alla milanese, pronounced [ɾiˈzɔtːo alːa milaˈneːze], is often served together with ossobuco alla milanese.
Risotto is normally a primo (first course), served on its own before the main course, but risotto alla milanese, pronounced [ɾiˈzɔtːo alːa milaˈneːze], is often served together with ossobuco alla milanese.
Types of Rice:A high-starch (amylopectin), low-amylose round medium- or short- grain white rice is usually used to make risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano.[1] Carnaroli, Maratelli (historical Italian variety) and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over another. They have slightly different properties. For example, Carnaroli is less likely than Vialone Nano to get overcooked, but the latter, being smaller, cooks faster and absorbs condiments better. Other varieties like Roma, Baldo, Ribe and Originario may be used but will not have the creaminess of the traditional dish. These varieties are considered better for soups and other non-risotto rice dishes and for making sweet rice desserts. Rice designations of Superfino, Semifino and Fino refer to the size and shape (specifically the length and the narrowness) of the grains, and not the quality.
Food Preparation Skills required:1. Dicing
2. Slicing 3. Grating 4. Stirring Cooking Methods:1. Sauteing
2. Simmering Important Tools and Equipment1. Knife
2. Saucepan and lid 3. Ladle 4. Stove top 5. Wooden spoon |
How do I make a risotto?
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