Risotto (other Italian’s recipes)


Jam 09.00 di telp bakal dateng tamu, yang udah client kita bertahun2… “waaakkks” masak apa …???”  ngeluarin resep cake dan brownies, halaaaaah… miskin bahan, musti beli bbrp item !!! lama lagi…tiba2 Clinggggg……inget kalo si kakak bolak balik minta di trial bikin Risotto, udah deh jadi …tamunya dateng katanya mau ketemuan sama temen2 nya untuk “Botram” (makan rame2 sambil bawa  makanan masing2) ….”ya udah buu, ini untuk Botramnya, dari sini….”, aduuuh bu Nicke ini mah buat di rumah ajaa…!!! Alhamdulillah, ibu2 nya sumringah ceria pulang, sambil bawa tentengan …

Risotto siap hidang

Resep ini, source nya dari ibu guruku “Widya Hidayat” dan sudah di coba oleh hampir semua muridnya, ada yang sudah jadi menu andalan para bakul rumahan… penilaian ku ini sangat pantas untuk menu sarapan karena di dalamnya ada nasi, susu, smoke beef, wortel dll (yang bisa kita acak2 sesuai selera) yg tidak berubah adalah “Rice” nya… beginilah penampilan nya ketika baru setengah bakar

Risotto setengah bakar

Source lainnya yang aku dapet adalah : http://www.newitalianrecipes.com/risotto.html

Risotto, the very name epitomizes Italian cuisine.

We’ve cooked literally hundreds of them, and now we’re going to pass everything we’ve learned along to you.

If you’ve ever tried a risotto recipe, you know that the process can’t be rushed, if you want maximum results. Making risotto takes us about half an hour after the cooking starts, because we cook it over low or even warm heat. We can do this because we use a cast iron skillet for the process.

Risotto is a Northern Italian dish, and is traditionally prepared in a heavy bottomed skillet, and cast iron fits the bill better than any other. It transfers heat to the food extremely well.

To make risotto, you must use a certain type of rice. Italian Arborio (a fat, starchy, medium grain rice) is by far the most common used in this country to make risottos, because it is available in most every grocery store. Other rices that work well are Roma, Vialone, Carnaroli, Nano and Maratelli.

♣  Buon appetito always! ♣


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