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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.
Brown rice
Round or semi-round rice
Chinese rice
Long grained 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 lard
Unsalted sunflower oil
Unsalted palm oil
Unsalted butter

Question 3:


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

Question 4:


To prevent rice from sticking, you should do this.
Saute on low heat
Stir
Add some salt
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.
Rum
Beer
Martini
Wine

Question 6:


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

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 becomes soft
The rice absorbs the water
The rice absorbs the previous one

Question 8:


Once rice is soft enough, you should add this.
A tablespoon of butter
A tablespoon of hot pepper
A tablespoon of ground nutmeg
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.
Vialone
Mantecato
A la Romana
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?
Preheat them
Freeze them
Wet them
Wipe them out

 


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