Ризотто Рецепты с фото on Windows Pc

Risotto - a cornerstone of cooking. Because if you learn how to cook risotto as it should, it will learn along the way many culinary secrets and mastered several skills absolutely necessary toques. And be able to properly prepare the soup and sauce and stews, and everything you want.
To use all the rich risotto rice starch, which, depending on the region, pre-fried in olive oil or butter. After the rice is poured in broth (meat, vegetables) at the rate of 1 liter per 1 cup of rice and stew with constant stirring.
  At the end of cooking add the desired filling - meat, seafood, mushrooms, vegetables or dried fruits.
Sometimes, to give ready-made meals even more creaminess, almost finished dish a mixture whisk butter with grated Parmesan or pecorino.
The options are many risotto dish does not have the exact composition of the components and the ratio of products. This risotto is necessary to achieve uniform "flow" of the finished dish (the Italians call it all'onda - wave) and creamy.
Figure for the risotto does not suit everyone, but only three varieties: Arborio, Carnaroli and vialone nano. Amylopectin is soft and fast mixing with water, creating a creamy and fluid texture. Amylose allow to cook rice to the state of "al dente", which literally means "to the tooth" - is completely ready when the rice grain is a little hard in the heart. God forbid you to wash this rice !!!
Cheese risotto should be slightly, but it should be good.
The main requirement - the cheese must belong to a few family of cheeses "grain." There are only three cheeses, "Parmigiano Reggiano", also called "Parmesan", "grana padano" very rare "trentingrana". But experiments possible. It is important to remember that the risotto - a dish primarily of rice, and cheese should only accompany his taste, not to conduct them. The Italians in the risotto with seafood or fish, as a rule, do not use cheese.

Properties of our collection:

- Name (common and national identity) serves;
- Approximate time of cooking dishes with pictures;
- List required for the preparation of food ingredients, their number and proportion;
- Equipment and facilities needed for the preparation of meals;
- Number of persons for whom the dish;
- Calories (and sometimes the content of proteins, fats and carbohydrates);
- Step by step instructions for the preparation of meals;
- Serving method (decoration dish and feed it on the table).
- Recipes from different foods: meat dishes, fish dishes, dishes from tofu and dough (pastry), recipes of poultry and chicken dishes from dairy products
- Large selection of national cuisines: Russian cuisine (pancakes), Chinese (rice and noodles), Thai, Ukrainian (borscht), Caucasian cuisine (barbecue), Italian food (pasta and pizza, risotto), Japanese (sushi), and of course French
- In the collection you will find recipes for salads, soups, side dishes, cereals, desserts, cakes, meat dishes
- Recipes for different people -Children's menu, Lenten menu, vegetarian dishes, gluten-free diet


Recipes - guidance for the preparation of culinary products. It contains information about the necessary foodstuffs, their proportions and instructions for mixing and processing. Recipes describe the mechanical and thermal processing of ingredients, methods of serving the finished product.
Recipes with photos transmitted by word of mouth, as well as published in cookbooks and on specialized sites. There are secret recipes, culinary transmitted to his heirs

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Allows applications to open network sockets.
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