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Risotto - The Classic Way

written by: Sia
 
Along with spaghetti and pizza, risotto is one of the masterpieces of Italian cuisine. Although it seems quite easy to make, there are some secrets you should be aware of.

Question 1:


This is the kind of rice you should use for your risotto.
Chinese rice
Round or semi-round rice
Long grained rice
Brown rice

Question 2:


You should begin the preparation of your meal by mincing a small onion and mixing it with herbs. Then you should saute them in olive oil or this.
Unsalted butter
Unsalted palm oil
Unsalted lard
Unsalted sunflower oil

Question 3:


You should stir the rice while frying it until it becomes this.
White
Soft
Golden
Translucent

Question 4:


To prevent rice from sticking, you should do this.
Add some salt
Stir
Saute on low heat
Pour additional water

Question 5:


When you add the previously prepared seasoning, pour one third of a cup of this beverage and wait for it to evaporate.
Wine
Martini
Beer
Rum

Question 6:


When you add a ladle of broth to the risotto, it should be in this condition.
Sweetened
Unsalted
Cold
Simmering

Question 7:


There are more ladles of broth to be added to risotto until the rice reaches the "al dente" state. You should add each ladle of broth when this happens.
The rice becomes hard
The rice absorbs the water
The rice absorbs the previous one
The rice becomes soft

Question 8:


Once rice is soft enough, you should add this.
A tablespoon of butter
A tablespoon of ground nutmeg
A tablespoon of hot pepper
A tablespoon of turmeric powder

Question 9:


You can make your risotto even more delicious by stirring a quarter cup of heavy cream, which would turn your Risotto into this kind.
A la Romana
Vialone
Mantecato
Risotto allo Champagne

Question 10:


The moment to serve the risotto has come. Let it stand for three minutes so that flavours mix, then prepare the plates. To serve risotto properly, you should do what with the plates?
Freeze them
Preheat them
Wet them
Wipe them out

 


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