RiceNormally Italians are used to cook rice by pouring it into salted boiling water. After 15 to 20 minutes they leave it and add a sauce or they season it simply. Probably, the reason of this technique is due to the fact that Italy grows large quantities of thick and rich in starch types of rice, ideal for risotto and not for salads or "dry" rice. As regards to latter, I prefer to use long narrow oriental rice and a rather uncommon cooking technique, which is a result of toasting, boiling and steaming more or less at the same time. Rice is to be measured by volume and put in a hot pot with extra virgin olive oil, garlic, laurel and rosemary, just like for risotto. Stirring is required. When coloured, rosemary is to be taken away (otherwise it will give a bitter taste when in water) and salted water is to be added in the pot. With respect to volume, water needs to be from 1 to 2 times rice (I would say: 1,6257... which is considered in architecture to be the "golden number"). Stirring is now forbidden. When water will be almost completely absorbed (removing genlty some rice to check will be a good help), the fire must be switched off and the pot is to be covered with a kitchen towel underneath the cover for ten minutes, after that rice will be done and ready for seasoning.
Riso ai profumi della macchia mediterranea Once done, a chopped mix of Mediterranean herbs is to be added to the rice, together with extra virgin olive oil and generous grated parmisan.
For further info and your advice please e-mail me at: coquinaria@domusalessandra.com
|