il risotto tal-mewġ huwa l-ewwel platt raffinat ħafna u fl-istess ħin sempliċi ħafna biex isir. Il-karatteristika tiegħu hija li tkun krema u delikata ħafna u li tkun krema bit-teknika tal-“mewġa”: jiġifieri, iċċaqlaq it-taġen jagħmel ir-ross jaqbeż fuqu nnifsutoħloq mewġa, sabiex tiġi ggarantita uniformità fil-krema magħmula bil-butir kiesaħ mill-friġġ e Grana Padano (jew ġobon Parmesan). L-unika ħila meħtieġa hija dik tal-polz: fil-fatt, trid tkun kapaċi tagħmel moviment tal-polz fluwidu ħafna għas-suċċess tad-dixx. Fil-fatt, id-differenza bejn risotto kremuż u risotto all'onda hija preċiżament din: il-moviment finali tat-taġen jiżgura li l-ingredjenti kollha jitħalltu perfettament u, jekk ir-ross ma jipproduċix titjir u la hija niexfa u lanqas soppa, ifisser li d-dixx tagħna rnexxielu b'mod korrett. Fir-riċetta tagħna nipproponu risotto biż-żagħfran, iżda tista' tagħmel ir-risotto all'onda b'ingredjenti oħra, bħal qaqoċċ jew inbid aħmar.

Preparazzjoni

1

Fill a pot with water, celery, carrot and onion. Bring to medium heat and simmer for 25 minutes.

2

Meanwhile, chop the onion and put it in a pan. Add the oil and bring it on the fire.

3

Leave to cook over low heat for a few minutes, then stew with a pinch of salt and two tablespoons of hot water. As soon as the water has evaporated, add the rice.

4

Toast the rice for two minutes, then blend it with the white wine. When the alcohol has evaporated, add the saffron.

5

Stir and pour two ladles of broth.

6

Cook the rice by mixing the ingredients continuously and adding the broth as it is absorbed by the rice. Add a pinch of salt and cook for about 15 minutes.

7

With the heat off, add the cold butter from the refrigerator and the Parmesan.

8

Stir by moving the pan, so as to skip the rice as if it were a wave. In this way the risotto will incorporate more air and will have a softer consistency. Serve immediately.

Pariri u pariri

We suggest you use Carnaroli rice because it keeps cooking better, remaining slightly al dente and with the grains well separated from each other. The same result can be obtained with rice of the Vialone nano variety, or with Roma rice. We do not recommend other types of rice.

You can add other ingredients to the wave rice as you like. Basically, the important thing is that the final creaming takes place with the jump to the wavea lot of butter and a lot of parmesan to mix.