28 Nov '14, 8pm

The Ultimate Black Rice Recipe

“There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety cooked in a standard procedure. The rice is first cooked briefly in butter or olive oil to coat each grain in a film of fat, this is called tostatura ; white wine is added and has to be absorbed by the grains. When it has evaporated, the heat is raised to medium high and very hot stock is gradually added in small amounts while stirring gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. Tasting helps to indicate when the risotto is ready, a total time of about 17 minutes from when the wine evaporated. At that point it is taken off the heat for the mantecatura when diced cold butter and finely grated Parmigiano-Reggiano or Grana Pa...

Full article: http://www.ecurry.com/blog/rice/black-rice-risotto-with-r...

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