Cooking technique in rice


ltalian rice dishes:

1.A rice dish cooked in a broth to a creamy consistency.
2.The broth can be derived from meat, fish, or vegetable.
3.Many types of risotto contain butter, wine and onion.
4.It is one of the most common ways of cooking rice in Italy.

Many variations have their ow names:

Risotto alla Milanese: Milan specialty, made with beef stock, beef bone marrow, lard (instead of butter) and cheese. Falvoed and colored with saffron.

Risotto al nero di seppia: Veneto region specialty, made with cuttlefish cooked with their ink- sacs intact leaving the risotto black.
Risotto ai funghi: made with porcini or other mushrooms.

Risi e Bisi

A soup so thick it looks like a risotto.
It is made with fresh young green peas and is flavored with pancetta.

The example of Chinese rice dishes:

Fried rice
1.Steamed rice stir-fried in a wok.
2.Often mixed with other ingredients, such as eggs, vegetables, and meat.
3.It is sometimes served as the penultimate dish in Chinese banquets, just before dessert.
4.As a homemade dish, fried rice is typically made with leftover ingredients (including vegetables and/or meat) from other dishes, leading to countless variations.

The example of Japanese rice dishes:

1.Consisting of cooked sticky rice combined with vinegar and other ingredients.
2.Ingredients and forms of sushi presentation vary widely.
3.Sushi can be prepared with either brown or white rice.
4.It is often prepared with raw seafood, but some common varieties of sushi use cooked ingredients or are vegetarian.
5.Sushi is often served with pickled ginger, wasabi and soy sauce. Popular garnishes are often made using daikon.

The example of Indian rice dishes:

Rice that has been cooked either by steaming or boiling
Curry dishes are usually thick and spicy and are eaten along with steamed rice.

A mixed rice dish from the Indian Subcontinent.
It is made with spices, rice and meat or vegetables.

Rice cooked with lentils, vegetables and spices.
In Indian culture, it is considered one of the first solid foods that babies eat.

The example of Spanish rice dishes:


1.Rice dish with ancient roots, is widely regarded as Spain' s national dish.
2.Types of paella include Valencian, vegetarian/vegan, seafood and mixed paella but there are many others as well.
3.Valencian paella is believed to be the original recipe and consists of white rice, green beans, meat (chicken and rabbit), white beans, snails and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichoke?
4.Seafood paella replaces meat with seafood and omits beans and green vegetables.
5.Mixed paella is a freestyle combination of land animals, seafood, vegetables, and sometimes beans.

Cooking methods and chilling

Simmering method.

Risotto method.

Cooking methods and chilling

Simmering rice procedure:
1.Simmer rice in salted boiling water for about 18 minutes.
2.Strain out an excess water.
3.Place it in 2 inch deep metal tray.
4.Cool it down using blast chiller to the temperature below 4°C (
5.For service, re-heat required amount of rice in salted boiling water.

Chilling rice:
1.Before cooling rice, divide the quantity into clean shallow trays and cover.
2.Use of a blast chiller or ice bath to cool down the rice.
3.Under no circumstances are normal refrigerators to be used for rice cooling.
4.Cool food from the initial temperature of at least 63°C (145 F) to 21°C (70").
5.Rice should be cooled in blast chiller maximum 2 hours, then within maximum 2 more hours, chill rice to 4°C (39°F).
6.Rice depth for cooling should be not more than 5 cm (2 inches).
7.During chilling process, temperature check of the rice must be conducted and recorded in the cooling monitoring log.
8.After chilling, rice must be stored in the refrigerator.

Risotto preparation procedure:
1.Start risotto from the olive oil and onion as base.
2.Add rice and toast it in the oil and onion for about 2 minutes.
3.Deglaze with wine and let evaporate.
4.Continue cooking with appropriate stock (fish, meat or vegetable stock as required) for about 16 minutes.
5.Finish with:
girasole oil for seafood risotto
butter and parmesan cheese for meat or vegetarian risotto

Risotto with sausage and Cannonau wine 

Butter unsalted
Herb, rosemary, bulk, fresh
Onion yellow.
Herb, parsley flat leaf,bulk, fresh
Peppercorns black
Rice carnaroli
Sausage italian mild
Spice salt cooking fine
Wine white
Cheese grated fresh
Reggiano, hard cheeses
Wine cannonau
Chicken stock
Pork leg (fresh ham)

Risotto with sausage and Cannonau wine preparation steps:

1.Ground the pork leg together with sausage in the ground meat machine in the butcher shop with medium size disk.
2.Cook the chopped onion with oil until golden.
3.Add the meat and cook for about 5 minutes.
4.Add the rice and toast it for about 1-2 minutes.
5.Add the wine and let evaporate.
6.Add the chicken stock and cook as classic risotto for 16 minutes.
7.At half cooking add the Cannonau wine
8.At the end pour the butter, parmesan cheese and chopped parsley.
9.Arrange the rice in the plate and top up with fresh rosemary.

Rice stock, soup and roasting

"Risi e Bisi" rice and pea soup


 Vegetable stock

Onion yellow, medium
Peppercorns black
Rice arborio
Spice salt cooking fine
I peas green frozen
Olive extra virgin 

"Risi e Bisi" rice and pea soup preparation steps:

 1.. Add the rice and toast it.
2. Add the green peas.
3. Cook as risotto for about 16 minutes.
4. Adjust with salt and pepper.
5. Add the rest of vegetable stock.
6. Serve in the soup bowl.