aleatorius (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
aleatorius) wrote2013-02-18 02:03 pm
aleatorius) wrote2013-02-18 02:03 pm
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кстати выходит рис который продавался в СССР был вобщем то рисоттового типа, разваристый в кашу, потому как если взять какой сухой рис, то молочная рисовая каша как то так себе, а из рисоттового вполне так похоже на привычную
A high-starch (amylopectin), low-amylose round medium- or short- grain white rice is usually used to make risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano.[1] Carnaroli, Maratelli and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over another. They have slightly different properties. For example, Carnaroli is less likely than Vialone Nano to get overcooked, but the latter, being smaller, cooks faster and absorbs condiments better. Other varieties like Roma, Baldo, Ribe and Originario 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 for making sweet rice desserts. 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.
A high-starch (amylopectin), low-amylose round medium- or short- grain white rice is usually used to make risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano.[1] Carnaroli, Maratelli and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over another. They have slightly different properties. For example, Carnaroli is less likely than Vialone Nano to get overcooked, but the latter, being smaller, cooks faster and absorbs condiments better. Other varieties like Roma, Baldo, Ribe and Originario 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 for making sweet rice desserts. 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.
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а итальянский рисотто я как то не любитель, хотя может и можно вкусно сготовить, если вина белого добавить и все тако
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(Я видел японцев в Италии, они не особо восторгались ризотто, но набрасывались на свежую рыбу)
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