Arborio rice: beneficial properties, composition and recipes

Varieties of cereals

The risotto recipe allows for the use of 3 main types of rice:

• Arborio;
• Carnaroli;
• Vialone Nano.

This list was not chosen by chance. It comes from the basic principle of risotto: the inside of each individual grain should remain creamy, moist, and firm. After cooking, the heart of the rice, called al dente, should remain alive.

During the preparation of risotto, this type perfectly absorbs water and greatly increases in size. This nuance should be taken into account when calculating the amount of rice required per number of servings.

In addition, a unique feature of Arborio is that during the cooking process it releases starch, which glues grains of rice together, creating a special sticky mass, and its taste can be recognized among dozens of others.

Dishes made from this type of rice are served immediately: cooling or heating is unacceptable. Arborio does not tolerate participation in ornate culinary plans. The recipe should be extremely simple: spices, cheese, mushrooms and herbs.

Carnaroli, unlike the previous type, is not as accessible and widespread. This rice is smaller and narrower in shape than Arborio. A characteristic feature of the species is that it does not boil over, does not form a paste, or stick together, due to the low content of amylopectin and amylase. As a rule, Carnaroli is used to prepare risotto with game and vegetables.

The third variety of rice that is well suited for making risotto is Vialone Nano. Outside of Italy it is quite difficult to find. It is worth noting that buying such cereals as a souvenir in Italy is a great idea, the implementation of which will please even the most picky culinary gourmet. Implementing any risotto recipe with this type of rice will not be difficult. In addition to its amazing taste, this variety is very aromatic, both when cooked and during cooking.

For the designated types there is a golden rule, the violation of which is a violation of the entire authentic technology for preparing risotto: Arborio, Carnaroli and Vialone Nano cannot be washed.

Other legumes

Stock

• Basics for
  Breakfast dishes 10
• Soups 32
• Main courses 29

Tell us about him

Risotto Neapolitan style

Category: Hot dishes Fish and seafood dishes Hot seafood dishes

Risotto is a cross between a messy porridge and a soup from which all the liquid has boiled away. This is not even a dish, but a way of preparing rice - having comprehended the basics of risotto, you can change the recipe according to your desire, taste and the available products in the refrigerator. According to your wishes, risotto can be light vegetarian or hearty with meat, spicy or very tender, crumbly or liquid. This dish changes with your mood. Would you like to try risotto with aromatic saffron and tender mini-octopuses today? I offer you another option from the many that exist. Not only in different regions of Italy, but even every housewife has her own favorite method.

Ossobuco/Syrah Fontodi

Traditionally, osso buco is made in Lombardy, northwestern Italy. This is veal shank, which is simmered in wine and tomato sauce with celery and onions. Next, the dish is stewed for about two to three hours. Then the meat is sprinkled with parsley and lemon zest.

There are a lot of spices in the osso buco recipe. The result is a very rich, heavy dish. Accordingly, you need a wine with good structure that will not get lost against the background of meat. An excellent option is Tuscan wine made from Syrah grapes. It has sufficient strength and will make an excellent pairing for the dish. The wine has a rich aroma of black berries and black pepper.

Arborio rice: how to cook risotto

The classic method of risotto involves cooking it in two pans (you can take one pan and the other a non-stick frying pan).

In the first one, chicken (can be vegetable or meat) broth is first prepared (heated), brought to a boil, then left for the duration of cooking on the lowest heat so as not to cool down.

In a deep frying pan (a saucepan will do), you need to heat the oil (preferably olive oil), add the diced onion and celery, and crushed garlic. Fry with constant stirring until slightly golden brown and the vegetables become translucent.

Add Arborio rice (do not wash it first, otherwise the water will absorb the starch), stirring constantly (intensity is not needed) until the cereal absorbs the vegetable juice and oil. Add a ladle of broth. Again, monitor (constantly stirring in all directions) the absorption of liquid: repeat until the rice is cooked until cooked (becomes opaque and soft, acquires a thick, creamy consistency).

Add butter (butter) and aromatic cheese to the dish and cook for a little while. The condition of the rice at this stage is called “al dente”, which means that the grains should be soft, and in the middle there should be very small white hard lumps, they will crunch a little on the teeth. Sprinkle with grated Parmesan, turn off the heat and add chopped parsley on top, cover with a lid and leave for a few minutes to absorb the flavors. The rice will reach the desired condition on its own. Place on plates.

Ingredients for 4 servings:

• olive oil - 1 tablespoon;
• onions - 2 heads;
• garlic - 2 cloves;
• celery - 3 petioles (not very large) without leaves;
• rice for risotto (“Arborio”, “Vialone Nano”, “Carnaroli”) – 1.5 cups;
• broth - 1.5 liters (half a liter can be replaced with dry white wine);
• freshly ground black pepper (to taste);
• salt (can be sea salt);
• butter - 100 grams;
• cheeses (Gruyere, Talleggio or their substitutes - hard aromatic milk cheeses) 50 grams each;
• parmesan - 50 grams;
• parsley - a bunch.

If there is leftover risotto (although there is usually not enough for this recipe), it is better to heat the dish in a double boiler with the addition of oil.

Cooking technology

First of all, you need to choose the dishes in which the dish will be prepared. A cast iron frying pan is considered the best. How to cook rice? Risotto is prepared in several stages:

• The finished broth is placed on low heat, bringing it to a low boil.
• Heat olive oil in a frying pan and add finely chopped onions and vegetables (as already mentioned, the onions are not overcooked, but only brought to a transparent state).
• Rice is poured into the pan and mixed together with onions, vegetables and oil.
• After half a minute, white wine is poured in, and everything is simmered together on the fire until the moisture is completely absorbed.
• Add a ladle of chicken broth to the resulting mass and stir constantly with a wooden spatula - the rice should be completely filled with it. This action is repeated until the rice is completely cooked. If the risotto contains fillers, such as mushrooms and seafood, then they are added at the moment when the cereal reaches a state of semi-preparedness.
• Remove the pan from the heat and leave for one minute.
• Then small pieces of butter and finely grated cheese are added, everything is quickly mixed and laid out on plates.

If you cook the rice correctly, the risotto (you can see a photo of the finished dish in the article) will be as close to an Italian dish as possible, and you can surprise your family or guests.

Let's do

If, as luck would have it, you don’t have leftover risotto, we strongly recommend preparing a new portion (we told you how to choose rice for risotto). Yes, it's more troublesome, but it's worth it.

Grind the shrimp in a blender into a homogeneous viscous paste, salt and pepper to taste.

Using wet hands, form the cold risotto into walnut-sized balls.

Make a 0.5cm thick flatbread from the shrimp paste and wrap the risotto ball in it, leaving no gaps.

Pour starch onto a saucer and roll the balls in it, lightly dusting the shrimp surface. Don't overdo it; you don't want a strong shell of starch.

Heat vegetable oil in a saucepan or deep frying pan.

Over medium heat, fry the balls, turning them occasionally, until golden brown. This will take approximately 6-7 minutes.

Place the arancini inside out on a paper towel to drain any excess fat and serve immediately!

Risotto without saffron is not risotto!

Another essential ingredient for risotto is saffron. You cannot replace it with some other seasoning, such as turmeric, otherwise you may not get the desired color and aroma.

The origins of the reason for adding saffron to risotto also have their own legend. It tells that the master painting one of the cathedrals of Milan had an apprentice who liked to add saffron to the paint he used. Because of this, the master often made fun of him, saying that if he used saffron so often, one day he would not notice and add it to the rice. The young man was so tired of the joke that he decided to joke back, and during the wedding of the master’s daughter, he added saffron to the rice. Guests who decided to try it appreciated this innovation.

Not so simple

It would seem that what is so difficult about cooking rice? However, in practice it turns out that this dish is one of the most difficult. Mastering the ability to cook risotto, the chef simultaneously learns many subtleties that affect his overall cooking ability and increase the level of professionalism. This is not rice porridge for breakfast, but a whole philosophy. Everything is important: what kind of rice you choose for risotto, what vegetables you add, what kind of dishes you put it in, what mood you approach the process with. The main thing is not only to strictly follow the recipe, but also to add intuition and confidence in the correctness of your actions.

Ingredients for Dietary Seafood Risotto:

• Rice
  (mixture of wild and steamed) - 150 g
• Sea cocktail
  – 500 g
• Garlic
  - 2 teeth.
• Tomato
  (medium) - 2 pcs.
• Dry white wine
  – 200 ml
• Water
  – 300 ml
• Salt
  (to taste)
• Allspice
  (to taste)
• Onion
  - 1 pc.

Cooking time: 60 minutes

Number of servings: 4

Classic risotto recipe

Now let's move on to the recipes. Indeed, why find out what kind of rice is needed for risotto and not use the knowledge in practice? Let's start preparing risotto bianco (base without additional flavor accents):

• rice – 150 grams;
• butter – 25 grams;
• onion – 20 grams;
• chopped parmesan – 20 grams;
• vegetable broth – 500 ml;
• dry white wine – 50 ml;
• olive oil – 10 grams;
• pepper and salt to taste.

Recipe for “Dietary risotto with seafood”:

Pour rice into a thick-bottomed saucepan. Heat it without oil for a few minutes. Cut the garlic cloves into two parts and add to the rice.

Add wine to rice. Stir and cover with a lid. Wine gives the dish a rich aroma. When the wine has evaporated, add water to the rice little by little, remembering to stir so that the rice cooks evenly. This process lasts about 20-25 minutes. During this time, the rice almost doubles in size, absorbing the added moisture.

Meanwhile, fry finely chopped onion in a separate frying pan. I made it without oil, but you can add a little for frying.

Add pre-prepared seafood to the onion. I took the ready-made mixture and just defrosted it before using it. My mixture included mussels, squid rings and tentacles, shrimp and baby octopus.

Simmer, stirring, for 5 minutes.

Prepare the tomatoes. Cut the tomato into slices and remove the skin. You can first scald the tomatoes with boiling water - this will make it easier to remove the skin. But you don’t have to do this if you have sharp knives.

Remove seeds. Cut the remaining pulp into cubes.

Add tomatoes to rice, stir gently. If the tomatoes are soft, they may become mushy, giving the rice a subtle pink tint. But if they don’t boil right away, don’t worry, by the end of cooking they will “reach” the desired state.

Add seafood with released liquid to rice. Mix thoroughly but gently. Let the mixture “simmer” for another 5 minutes.

Our dish is ready! Decorate with greens and serve.

If desired, you can sprinkle with grated cheese. We received a very tasty and healthy dish. Wild rice contains a large number of microelements and beneficial properties. It has a beneficial effect on the functioning of the digestive and nervous systems. It also has a special exquisite taste and aroma! BON APPETIT!

Risotto with porcini mushrooms

• 100 g rice
• 15 g onion
• 20–30 g grated Grana Padano or Parmesan cheese
• 20 g extra virgin olive oil
• 10 g butter
• mushroom broth
• 100 g porcini mushrooms
• 1 bunch of parsley (3-4 sprigs)
• 50 ml cognac
• pepper

For 1 person

Fry the mushrooms in olive oil, then fry the onions with them. Add rice, sauté for a few minutes.

Pour in the cognac and let it evaporate. When all the alcohol has evaporated, begin gradually adding the hot mushroom broth, bringing the risotto until cooked. At the end of cooking, add butter and grated cheese. When serving, place the risotto on a plate, sprinkle with grated grana padano or parmesan, garnish separately with mushrooms fried in a little butter and chopped herbs.

Selecting the site language

Afrikaans Albanian Amharic Arabic Armenian Azerbaijani Basque Belarusian Bengali Bosnian Bulgarian Catalan Cebuano Chichewa Chinese (Simplified) Chinese (Traditional) Corsican Croatian Czech Danish Dutch English Esperanto Estonian Filipino Finnish French Frisian Galician Georgian German Greek Gujarati Haitian Creole Hausa Hawaiian Hebrew Hindi Hmong Hungarian Icelandic Igbo Indonesian Irish Italian Japanese Javanese Kannada Kazakh Khmer Korean Kurdish (Kurmanji) Kyrgyz Lao Latin Latvian Lithuanian Luxembourgish Macedonian Malagasy Malay Malayalam Maltese Maori Marathi Mongolian Myanmar (Burmese) Nepali Norwegian Pashto Persian Polish Portuguese Punjabi Romanian Russian Samoan Scottish Gaelic Serbian Sesotho Shona Sindhi Sinhala Slovak Slovenian Somali Spanish Sudanese Swahili Swedish Tajik Tamil Thai Turkish Ukrainian Urdu Uzbek Vietnamese Welsh Xhosa Yiddish

Preparation

We have found out which rice is best for risotto, now we will tell you how to cook it. By the way, all products are given for 2 servings, you can increase them if you wish.

When it comes to cookware, an old cast iron frying pan is ideal.

Pour olive oil into a cold frying pan and add finely chopped onion.

Place it all over medium heat and fry the contents until translucent.

Add the rice to the onions and fry until the grains become translucent at the ends. It is at this moment that they absorb the flavors and aroma of the oil and onions.

Pour whatever alcohol you want into the risotto rice (for example, it doesn’t have to be white wine, it can be red), let it evaporate almost completely.

Add vegetable broth 100 ml at a time, evaporating it each time. Stir constantly.

By the last serving of broth, your rice will be al dente, i.e. have a delicate consistency, but a slightly hard middle. The whole process will take about 17 minutes.

After the expiration of time, the grains will swell and release starch - here you need to remove the pan from the heat and let it stand for a minute so that the rice can rest.

Rub the Parmesan and butter into the rice, stirring gently. You will get a wonderful consistency of rice cream that holds its shape

Serve immediately.

Berries and chocolate

Risotto is not only a complete lunch dish, but also a dessert. It is made with cherries, cranberries, raspberries, blueberries, strawberries, using both fresh and dried berries, with raisins, chestnuts, pumpkin and even chocolate.

In this case, risotto can be prepared either with chicken or vegetable broth, or with milk, berry broth, or simply clean water with the addition of white wine. This risotto is served both hot, on plates, and cold, in cocktail glasses.

Prepare cherry risotto . Fry the onion in melted butter until translucent, add 300 g of rice and fry it for 3 minutes. Add 300 g of halved cherries and 30 g of raisins, a glass of dry red wine and mascara until the wine has evaporated. Pour in two ladles of broth, stir and cook until the broth is absorbed. Without ceasing to stir the dish, continue to add a ladleful of broth for 17-20 minutes. Pour 50 ml of cream into the risotto, stir, cook for another 3 minutes. Sprinkle with toasted almonds before serving.

Flavor variations

Above we have given the basic recipe for white risotto bianca. Having mastered it, you can vary the taste of the dish as you wish by adding certain products. Let us recall the step in which the rice is fried in oil with onions before adding the broth. It is at this moment that he is most “open” to all sorts of tastes and aromas, so treat yourself to the following combinations:

• chop bacon (100 grams), sun-dried tomatoes (100 grams) and basil (5-6 leaves), add to rice;
• defrost sea cocktail (250 grams), rinse and dry, grate the zest of one lemon, add to rice;
• Chop chicken fillet (200 grams) along with fresh mint (5-6 leaves), add to rice;
• Pour boiling water over frozen green peas (200 grams) and place in a sieve, chop fresh mint (6-7 leaves), add to rice;
• Chop mushrooms (300 grams), soak saffron (1 thread) in 1 tbsp. spoon of broth, add to rice.

Useful properties and contraindications

Arborio rice, like all other varieties of rice, is rich in minerals and trace elements - phosphorus, magnesium, iron, selenium, zinc, etc.

It contains a large amount of vitamins, especially group B, which is the basis for the normal functioning of the nervous system and all metabolic processes.

Arborio contains a lot of starch in an easily digestible form, and this gives the body energy and allows it to work successfully.

Amino acids, the composition of which is quite unique, are the basis for the synthesis of muscle tissue proteins.

The absorbent ability of rice allows you to remove excess water from the body, while absorbing toxins and simultaneously cleansing the body of toxins.

Arborio rice, which gives a creamy consistency during cooking, gently envelops the walls of the stomach, which is indicated for gastrointestinal disorders. The product is recommended for diseases of the stomach and kidneys.

The only contraindications to frequent consumption of Arborio, like any other rice, are constipation and colic. Children should not eat the dish more than once a week.

Types of rice for risotto

There are many more varieties of rice than we are used to seeing on supermarket shelves. And ordinary rice, which we usually use in cooking, is not suitable for real risotto. If you want your dish to taste as Italian as possible, you need to choose the “right” rice.

By this, the Italians themselves usually mean small-grained, round-grained and short-grained. Several types of rice meet these requirements - arborio, carnaroli and vialone nano. But is it so easy to find them in Russian stores and which one should you prefer? How are they different from each other?

The most accessible species for Russians is arborio, or arborio. It is grown in Piedmont, and the Russian one imports it to our country. It is easy to prepare this dish using arborio because its grains are large in size, soft in texture and high in amylopectin. When cooking arborio risotto, starch is released, giving the dish a “creamy” texture. However, you need to remember that a dish made from this type of rice must be served and eaten immediately after cooking, otherwise the rice will stick together and turn into a sticky viscous mass. Therefore, the Italians themselves use arborio only for preparing classic risotto - without complex side dishes. For example, from this rice you can make an excellent Milanese risotto by adding saffron and cheese, mushrooms and spices to the rice.

Another type of rice used in recipes is carnaroli, or carnaroli. This is the most popular type of rice in Italy. Carnaroli grains differ from arborio grains in their more elongated shape and smaller size, in addition, they contain less amylase and amylopectin. Therefore, despite the amazing creamy taste, this rice does not become overcooked and does not turn into a homogeneous porridge soon after cooking. Carnaroli is ideal for a delicious risotto with game, fish or vegetable side dishes.

And finally, the last “correct” type of rice for a popular Italian dish is vialone nano, or vialone nano. It is not easy to find in Russia, however, due to its high starch content, this rice is ideal for a very creamy risotto - that is, a dish with a very soft consistency. It has excellent taste and aroma, which is why the vast majority of chefs around the world use it to prepare this Italian dish. This is not surprising - after all, you can cook with it equally well according to absolutely any recipe.

Import substitution. Rice varieties for risotto from Russia

What to do if you really want risotto, but you can only dream about “carnaroli”, “vialone nano” and even “arborio”? Without fish, Krasnodar - Italy. In other words, you need to find rice with a lot of starch. The Krasnodar variety fits this description. Of course, the effect will not be the same, but you can still try.

Among all rice dishes, risotto is considered one of the most popular, along with paella and pilaf. This dish is loved all over the world due to its delicate texture and rather delicate taste. It would seem that it is quite easy to prepare, because the main component here is boiled rice, but getting the desired result is not at all easy - for this you need to know the features of the recipe and choose the right rice.

We buy rice

So, you are going to please your loved ones or friends with risotto and go to the store to buy rice. Having decided on the type of rice, you need to choose packaging

This is also important because a bag of rice that was produced quite a long time ago has likely been repositioned and tossed around many times, meaning that some of the grains may be cracked or split.

In addition, if you come across a pack of rice labeled “for risotto” without specifying a specific variety, don’t worry, you can safely put it in your cart. Most likely, the packaging is arborio.

Cooking method

Anyone can prepare this masterpiece of Italian cuisine. There are many recipes, because every Italian village and every chef has their own vision of this popular dish.

However, the basic recipe is this: you need to add vegetable or meat broth to the unwashed rice, always hot. Cook the risotto for 15-20 minutes over low heat until the rice is cooked through and reaches the desired consistency. Don't forget about stirring. When everything is ready, you can add a vegetable side dish, meat or fish. This dish is served hot until the rice sticks together.

Bon appetit!

Use in cooking

Arborio rice is the main component of the famous Italian risotto. The dish is easy to prepare and has a surprisingly delicate taste and creamy texture.

The whole secret is in the cooking technology: the cereal is first lightly fried in olive oil, then vegetable or meat broth is added as the liquid is absorbed. Remove from heat one minute before the rice is ready, leaving the core of the grains firm.

Other dishes are also prepared from cereals:

• sweet puddings, pies and casseroles;
• thick soups;
• arancini - rice balls with various fillings (meat, cheese, vegetables, mushrooms);
• quiche - a savory pie filled with shortcrust pastry;
• paella is a Spanish dish with the addition of meat, vegetables, mushrooms, and seafood, reminiscent of risotto.

Varieties of risotto

As already mentioned, there are many varieties of risotto. They are prepared in approximately the same way, but differ from the classic recipe by adding or substituting some ingredients. Features of different types of risotto:

• risotto with saffron – complemented with saffron;
• risotto alla Milanese – contains saffron and bone marrow;
• risotto Monzese – sausage is added;
• whipped rice - Parmesan is replaced with soft cheese, plus cream is added;
• risotto with mushrooms – mushroom dressing and mushroom broth are used;
• seafood risotto – prepared in fish broth, among the seafood ingredients are scallop and mussels;
• black risotto - gets this color due to the action of cuttlefish ink;
• risotto with pumpkin – pumpkin is boiled and added along with nutmeg;
• Venetian risotto - add the right amount of certain herbs and spices.

Risotto is considered one of the best rice dishes. Thanks to its taste, variety and simple technologies, it has won the love of not only Italians, but also residents of other countries of the world.

Arborio rice: what is it, features

Arborio is one of the most common rice varieties in Italy. Belongs to the species Oryza sativa (seeding rice). The grains are short, wide, rounded, the surface is pearl-colored. When cooked, they do not stick together due to their moderate starch content.

The culture was developed by Italian rice grower Domenico Marchetti by crossing the Vialone and Lady Wright varieties. Subsequently, other varieties of Italian rice with long and crystalline grains were obtained from them.

The product was named after the small settlement of Arborio in the province of Vercelli, located on the Padan plain. This is an ideal place for growing rice.

In the Po River basin, the air temperature in winter never drops below 0°C and does not rise above +24°C in summer. Abundant rainfall, densely located reservoirs and irrigation canals, and floodplain soils make it possible to grow the best varieties of rice.

Pictured is Arborio rice.

Difference from other varieties

More than 70 varieties of rice are grown in Italy, and Arborio is considered one of the best for making risotto. The grains contain 18-19% amylose, which allows them to maintain their shape and provides high absorption capacity.

Thanks to its structure and size, heat easily penetrates into the outer layer, while the core remains intact. The grains perfectly absorb water, wine, broth, increasing fourfold. This is how they differ from other varieties. For example, Basmati only doubles in size when cooked.

Reference . Cooking time for cereal varies depending on the variety, harvest period, aging and degree of processing.

Experienced chefs advise closely monitoring the condition of the grains so as not to overcook them on the stove. It’s easy to cross the line between ordinary boiled rice porridge and exquisite risotto.

Secrets of delicious risotto

Rice for this should never be washed. Water will remove the top layer of starch, so the dish will not have the desired creamy texture. In its homeland, risotto is prepared in a large frying pan with a thick bottom and high sides. Due to the large surface of the cookware, water evaporates quickly, and thanks to the thick bottom, the dish is cooked evenly. The risotto needs to be stirred as it cooks. This is best done with a spatula with a hole in the middle. The rice will seep through, making stirring more efficient. It is customary to add alcohol to risotto to open the pores of the rice grains and also give them an additional pleasant taste. It is preferable to use good dry white wine. You can also add sherry or vermouth. Oil plays a significant role in preparing risotto: it is best to use high-quality butter or mix it in equal proportions with olive oil. White or yellow onions should be added to the risotto, and the juicy onion pulp should be introduced into the dish, so do not skimp on trimming the onions. As for chopping, the onion should be chopped into very small pieces. You can use different broths: fish, vegetable, chicken and beef. Beef is considered a classic option, but many prefer chicken broth, as it does not overwhelm the rice with its taste. If you are preparing a dish with seafood, it is better to use water. Finely chopped onions and garlic should be fried in a not very hot frying pan. These risotto components should cook evenly. The transparency and delicate consistency of the onion-garlic mixture indicates its readiness. Please note that burnt garlic and onions should never be added to risotto. Before you start adding liquid to the rice, you need to first fry it in a mixture of garlic and onions so that it absorbs their flavors. Only after this do they begin to add broth to the risotto in small portions. The broth must be hot. This is necessary to maintain temperature conditions. After the first addition of liquid, you should wait for it to boil, that is, do not stir the mixture being prepared. This way the gluten from the grains is better released

Subsequent portions of water or broth must be added after the previous portion has been absorbed and the rice must be constantly stirred. To give the risotto a creamy consistency, it is important to add Parmesan or Pecorino cheese, after grating it and whipping it with butter. It is recommended to add salt to the risotto at the very end. The rice is cooked in a salty broth, and the dish also includes salty cheese, so you may not even need to add salt to it.

Video recipe for the occasion:

:

Now, knowing all the subtleties, you can safely start preparing the Italian dish risotto, and then enjoy its unique taste.

Fig Date: 02/03/2019.

Smoked Burratina with Friarelli/Pouilly-Fume Calcite

Puglia (a region of Italy) is famous for its cheese, in particular burrata. Burratina is the “little brother” of burrata. There should be mozzarella and cream inside the cheese ball. The cheese is placed in a special oven, which smokes the cheese, causing it to turn brown. Burratina is served with friarelli - a leaf of broccoli, as well as friarelli sauce.

It is logical to select wine based on territoriality. But Apulia is a very hot region of Italy, the so-called “heel”, where the sun constantly shines. Therefore, there are almost no white wines there, and if they are, then in very small quantities. The wines from this region are very full-bodied and likely contain a lot of alcohol. Therefore, it is worth choosing wine based on its composition. The cheese has a creamy texture, while friarelli has a bitter taste. Based on this, a wine with a good level of acidity that has undergone malolactic fermentation is perfect for the dish. We recommend Sauvignon Blanc from the Loire Valley. The wine has a pronounced aroma of freshly cut grass, citrus, with flint tones. And the fermentation process itself gives the wine a special complexity and creamy flavor.

Milk pudding

Ingredients:

• Arborio rice - half a glass;
• milk - 1 liter;
• granulated sugar - 2 tbsp. spoons;
• butter - 1 tbsp. spoon;
• raisins - 2 tbsp. spoons;
• vanillin - 1 gram (vanilla sugar - 1 packet);
• ground cinnamon for sprinkling;
• chicken egg yolk.

Cooking method:

• Pour rice into a saucepan with a heavy (possibly double) bottom (preferably stainless steel), pour in milk, add sugar, add butter and stir.
• Over medium heat, stirring constantly, bring to a boil.
• Reduce heat and, stirring constantly, cook the rice for 20-25 minutes until it finally increases in size and acquires a creamy consistency. This stage of preparation requires constant monitoring.
• Remove from heat and add vanilla, stir.
• Beat in the yolk and mix.
• Place into serving bowls and sprinkle with cinnamon.
• If it is not possible to serve immediately, put plastic (food) film on top of the pudding to prevent the formation of a crust.
• If the pudding is being prepared for future use, it should be cooled under film, placed in the refrigerator, then heated in the microwave in an oven-safe container. It is better to do this in portioned plates, placing a piece of butter on top. Sprinkle with cinnamon before serving.

Heat treatment of the dish

After the round rice has been processed, you should start cooking it. To do this, place the cereal in a deep bowl or small saucepan, and then pour regular drinking water (1 glass) into it.

Place the pan on the stove and bring its contents to a boil. When the water begins to boil, the fire must be reduced to a minimum. Cook round rice for 20 minutes (no more), stirring regularly with a large spoon.

As the cereal absorbs liquid, the remaining water should be gradually added to the bowl.

Due to the fact that such rice is quite easy to digest, it is recommended to remove it from the stove in a semi-cooked form (al dente). Close the lid tightly and leave the product aside. After a few minutes, the hot rice will “reach” on its own and at the same time retain its shape. At the same time, you can add salt and granulated sugar to the porridge according to your taste and desire.