The bitch under the rice dishes

Recently I was invited to my best friend's birthday. To celebrate the day, a risotto came on the table. "Oh no, risotto ?, I thought silently, because I really am not a big fan of this mostly mushroom-like dish. In this case, though, it was a damn good risotto. Taste and consistency had succeeded to the point. I was so blown away that I took two refills, even though I was already well fed. Logical, that I wanted to have the recipe at the end of the evening to try again and again after years on a risotto, which would end up hopefully in a porridge. And then she came, the sobering answer: "That's what our Thermomix conjured up."



Just as quickly screwed up, as prepared

Oh well, that was clear. The Thermomix again. But at least I was taken on this way the worry that my best friend, who rarely swing the wooden spoon than me, shakes such a perfect risotto just so out of his sleeve. That was somehow reassuring for me. Such a risotto is already quite a bitch - and despite the simple ingredients and a relatively short preparation time. Basically, it's the perfect dish for a visit, if it just does not just as quickly mess up as it was prepared. There is hardly a court, which makes such a Diva, if you do not give him the undivided attention. The punishment: A sticky porridge, which nothing more than that of Tim Mälzer than? designated texture, but rather with sticky rice pudding.



That never forgives a risotto

There are a few things that are guaranteed to make a risotto go awry and ultimately force you to call the delivery service. It starts with the risotto rice? not just any round grain rice - would like to sweat a round before cooking. The whole thing best with butter and onions. That is the only way to elicit his full aroma. Otherwise it keeps it freezing cold. In addition, the starch is bound when sweating, which prevents the rice grains later sticking together like crazy. If the rice then has enough of sweating, it is quenched with broth. Now it depends on the right temperature, because cold water really does not like the sensitive grains. So if you do not want them to contract and get offended, you better heat up the broth. It's a pot that needs to be washed off, but what's you do not do for a diva, right ?! And while the rice is cooking, do not forget to stir it. But not too much, because this air is lifted, which cools the rice and makes it sticky. But it does not work, it burns pretty fast. The mix does it? S. It's not that hard, is it? Shortly before the end of the cooking time? By the way, that is when the rice grains are still firm and the risotto is visibly moving around the wooden spoon? the diva is still caressed by butter. Sounds fat, it is too, but provides more flavor and fine-tuning in terms of perfect Samigkeit. And then: Bon Appetit!



Patience pays off

Yes, such a risotto has pitfalls. No question. And even a few more. But hey, if everything goes well, it tastes really pretty yummy in the end. Patience pays off! However, I have decided, when it comes to risotto, only to get cooks. Because for people who are impatient at the stove, that's just nothing. For the diva among the rice dishes I think just clearly too many pats before it goes to the food. However, I plan to get a Thermomix. And that with a little help, conjures up a perfect risotto, thanks to my best friend, I know pretty well now.

FruityPoppin (Pika pika bitch) Funny viral videos compilation (March 2024).