It must be eaten at once, as it continues to cook in its own heat, making the grains absorb all the liquid and become soft and dry. It is served on flat dishes and should easily spread out but not have excess watery liquid around the perimeter. The traditional texture is fairly fluid, or all'onda ("wavy", or "flowing in waves"). It has some resistance or bite ( al dente) and separate grains. Properly cooked risotto is rich and creamy even if no cream is added, due to the starch in the grains. It may be removed from the heat a few minutes earlier and left to cook with its residual heat. When the rice is cooked the pot is taken off the heat for mantecatura, vigorously beating in refrigerated balls of grated parmesan cheese and butter, to make the texture as creamy and smooth as possible. The constant stirring, with only a small amount of liquid present, forces the grains to rub against each other and release the starch from the outside of the grains into the surrounding liquid, creating a smooth creamy-textured mass. When it has been absorbed the heat is raised to medium high, and boiling stock is gradually added in small amounts, while stirring constantly. The rice is first cooked briefly in a soffritto of onion and butter or olive oil, to coat each grain in a film of fat, called tostatura white wine is added and must be absorbed by the grains. The rice is not to be pre-rinsed, boiled, or drained, as washing would remove much of the starch required for a creamy texture. Risotto, unlike other rice dishes, requires constant care and attention. There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety, cooked in a standard procedure. 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. Other varieties such as Baldo, Originario, Ribe and Roma 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 sweet rice desserts. For example, Carnaroli is less likely than Vialone Nano to get overcooked, but the latter, being smaller, cooks faster and absorbs condiments better. 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. The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. ( July 2017) ( Learn how and when to remove this template message)Ī high- starch ( amylopectin), low- amylose round medium- or short- grain white rice is usually used for making risotto. Unsourced material may be challenged and removed. Please help improve this article by adding citations to reliable sources. This section needs additional citations for verification.
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