Roototto tani waxaa lagu sameeyaa Amarone della Valpolicella, khamriga cas cas ee gobolka Valpolicella ee gobolka waqooyiga Talyaaniga ee Verona. Tani waxay ka duwan tahay, khamriga aan caadiga ahayn waxaa laga sameeyaa canab si dabiici ah loo qalajiyey, isaga oo siinaya midho dhir udgoon leh, dhadhan sabiib ah iyo dabeecad qani ah.
Risotto waa saxan woqooyi Talyaani ah, sidaas darteed cuntadani waxay isku daraysaa laba ka mid ah kaydadka ugu badan ee Verona oo ku yaala hal ka mid ah. Ku darida radicchio guduudan, sida lagu soo jeediyay hoos, waxay u keeni lahayd lambarka saddex!
Waa mid deg deg ah oo fudud in la sameeyo (waxay diyaar u noqon kartaa in ka yar 30 daqiiqo) oo noqon lahaa koorsada koowaad ee loogu talagalay xisbiga cashada.
U diyaarso risotto la dhammeeyaa oo la rusheeyey iyadoo la jajabiyey ama la jeexay da 'yarta da'da Monte Veronese (takhasuska kale ee Veronese), Grana Padano, ama Parmigiano-Reggiano .
Iskudhinta xulashada ee loogu talagalay adeegidda waxaa ka mid ah: radicchio casaan la gooyey , caleenta la jarjaray, iyo / ama qashinka la shiilay ee pancetta, prosciutto, ama hilib doofaar.
[Laga soo bilaabo qaacidada laga helo makhaayad caan ah oo la yaqaan Antica Bottega del Vino iyo maqnaanshaha khamriga ee Verona, Talyaaniga]
Waxa aad u Baahantahay
- 3 qaado (1.5 wiqiyadood / 43 garaam) oo lagu daro subag 2 qaado
- 1 koob oo ah (11 wiqiyadood / 320 garaam) ee Carnaroli risotto bariis (ama Vialone Nano)
- 2 koob (16 wiqiyadood / 473 ml.) Amarone khamri
- 3/4 koob oo ah nooc cusub oo digaag ah Monte Veronese (Grana Padano ama Cheese Parmigiano-Reggiano)
- Qudaarta (ama digaag) maraq haddii loo baahdo
- Sal cusbo fiican oo dhadhanka ah
Sida loo sameeyo
Foornada dhexdhexaadka ah ee Dutch-ka ama qasacad culus, toastada bariiska ku jirta kuleyl dhexdhexaad ah oo dhexdhexaad ah 2 qaado oo sabdo ah
Warshad aan kala go 'lahayn ama foornada Dutch, si tartiib ah u kulul khamriga Amarone iyo, sida ugu dhakhsaha badan ee ay u gaarto dabacsanaan, ku dar bariiska.
Sii wad kari si aad u karisid bariiska, marar badan ku qaado qoryaha alwaax, ilaa khamriga la nuugo, ilaa 16 illaa 18 daqiiqo. Ku dar xoogaa maraq khudradeed, sida hadba loo baahan yahay, dhammaadka karinta.
Marka bariiska la kariyey si joogta ah alDente iyo dareeraha ayaa hoos u dhigay suugo creamy ah, ka saar risotto kuleylka iyo ku dar sadarka 3 qaado oo sabdo iyo jiiska. Iska ilaali si fiican isku dhafka, xilli si ay u dhadhamiyaan cusbo, isla markiiba u adeega.
U diyaarso risotto la dhammeeyaa oo la rusheeyey iyadoo la jajabiyey ama la jeexay da 'yarta da'da Monte Veronese (takhasuska kale ee Veronese), Grana Padano, ama Parmigiano-Reggiano . Waxay macno samaynaysaa, dabcan, si ay ugu adeegto risotto this oo lagu daray hal galaas oo khamri Amarone della Valpolicella!
Iskudhinta xulashada ee loogu talagalay adeegidda waxaa ka mid ah: radicchio casaan la gooyey , caleenta la jarjaray, iyo / ama qashinka la shiilay ee pancetta, prosciutto, ama hilib doofaar.