Risotto ai porri con formaggio raschera – Risotto with porri and raschera cheese

Risotto ai porri con formaggio raschera – cisalpinoformaggi.it

Recipe courtesy of cisalpinoformaggi.it

Ingredients

  • Ingredients (for 4 people)
  • 350 grams of Carnaroli rice
  • 150 grams of Raschera Cisalpino Dop,
  • 2 large leeks
  • 40 grams of Cisalpino butter,
  • 3 tablespoons of olive oil
  • meat stock to taste
  • salt and pepper.
  • Half a glass of white wine (optional).

How to make Risotto ai porri con formaggio raschera – Risotto with porri and raschera cheese

Clean the leeks by eliminating the hardest part and keeping some of the green parts, washing them, slice them thinly, and brown them with oil and half of the butter. Add the rice, toast it lightly, stirring with a wooden spoon, sprinkle (according to taste) with white wine and let it evaporate, then gradually add the stock. When almost cooked, add the diced cheese and the remaining butter, stir and season with salt and pepper.

Riso e latte – Rice and milk

rice with milk served at a Peruvian restaurant – Francesc Fort CC BY-SA 4.0

Rice with milk is a very creamy first course, simple with all the taste of childhood. It takes very few ingredients that we all always have at home to get a special first course, with popular origins, which always give us the best and most genuine recipes. We can use Roma rice, or Carnaroli rice, the rice used to make risotto, to obtain a perfect dish.

Ingredients

  • 300 g Carnaroli rice
  • 1.5 l Milk
  • 40 g Butter
  • q.b.Salt

How to make Riso e latte – Rice and milk

Heat the slightly salted milk in a pan, preferably non-stick or with a thick bottom. It is preferable to use whole milk, but there is nothing to stop you from using semi-skimmed milk for a lighter but less creamy dish.

When the milk comes to a boil, add the rice and stir until it comes to a boil again. Continue cooking, stirring occasionally over low heat, until the rice is soft and creamy. If necessary, add a little hot milk.

Once cooked, remove from the heat, add the butter and, if you wish, 40g of grated cheese (parmesan, for example), and leave to rest for 5 minutes. Stir vigorously and serve piping hot.

Risotto alla Sbirraglia – Cops risotto

Risotto alla Sbirraglia – Daniel Capilla CC BY-SA 4.0

Sbirraglia. From sbira a soup of meat and tripe that, according to Ligurian tradition, was formerly served to the men of the guard (sbirri) in the area of the port of Genoa. It is also the name of this thick soup from Veneto made of rice and chicken and consumed especially in the southern part of the region. Therefore the name probably has, by assonance, this Ligurian origin.

Ingredients

  • 1 chicken
  • 400 g rice
  • 1 l and 1/2 of broth
  • 60 g of grated cheese
  • 1 onion
  • butter
  • oil
  • salt

How to make Risotto alla Sbirraglia – Cops risotto

Cut the chicken into pieces not too large, discarding the carcass. In a saucepan, heat three tablespoons of oil and season the chopped onion, then add the chicken stew, season with salt, stir and brown. Sprinkle with a little hot water and cook for about half an hour. Add the rice, mix it well with the chicken and let it season. Then cook it like a normal risotto, pouring in a little hot broth at a time. Ten minutes before removing the pan from the heat, add the chicken giblets. Remove the risotto, stir in a knob of butter and grated cheese.

Risotto con calamari – Risotto with squid

Risotto con calamari – Risotto with squid – Herry Lawford CC BY 2.0

Risotto with squid is a light and fresh first course, perfect for summer.
The preparation of this dish is extremely simple and requires little time to be made; in fact, just a few simple steps will be enough to bring to the table a risotto with fish suitable both for the most important occasions (such as, for example, holidays) and for lunch every day when you do not want to give up the taste.

To obtain a risotto with a more intense and pleasant flavor, it is preferable to use fresh squids, but, if you do not have the opportunity to go to a fishmonger, frozen squids are also fine, if they are of good quality and thawed in the right way.
To defrost squids I suggest you put them out of the freezer the night before and keep them in the refrigerator so that the ice melts slowly and the fish does not undergo thermal shocks that could make it tasteless and too hard.

If you are in a hurry and decide to defrost squids at the last moment, I suggest you defrost them in a pot containing cold water.
The rice suitable for the preparation of the recipe of risotto with squids is Carnaroli, a variant of long-grain rice, quite valuable that has the characteristic of remaining intact and firm during cooking.

Characteristics

Difficulty Medium
Medium Cost
Preparation Time 15 Minutes
Cooking Time 20 Minutes
Serves 4 people
Cooking Method Stove

Ingredients

360 g Carnaroli rice
600 g squids
1/2 white onion
1 garlic clove
750 ml vegetable stock
20 g extra virgin olive oil
1 sprig of parsley
5 g salt
1 g pepper
100 ml dry white wine

How to make Risotto con calamari – Risotto with squid

  1. As mentioned in the introduction, it is essential for the perfect success of this dish, the use of fresh squids. Frozen squids can also be used, as long as they are thawed very slowly, gradually passing from the freezer to the refrigerator and then to room temperature so that the fish does not undergo sudden changes in temperature which would primarily ruin its flavor.
  2. Once you have decided which squid to choose, clean the squid by removing the beak and the entrails and then wash them thoroughly and for a long time under a jet of water at room temperature, or slightly cool.
  3. Dedicate yourself to the preparation of the risotto. Put a drizzle of extra-virgin olive oil in a fairly large saucepan and heat it up.
  1. Sauté the garlic clove cut into 2 or 3 pieces in the oil until it begins to brown, then remove it from the pan as the oil will have already taken on the flavor of the garlic.
  2. Divide the onion into fairly small cubes that you will sauté in the oil until they begin to brown.
  3. At this point, place the rice in the saucepan and toast it for a couple of minutes until it becomes “crispy”, i.e. you will hear the sound of the rice moving around in the saucepan become sharper and drier; this operation is useful so that the outer part of the grains forms a light film that will allow the rice to be cooked perfectly without browning.
  1. Add a small amount of water for the rice to start cooking and also add a little salt. Alternatively, you could also use vegetable broth.
  2. When the rice is about half cooked, that is after 7/8 minutes from the start of cooking, put the squid in the saucepan and add the white wine, allowing the rice and squid to cook in the wine; add a little vegetable stock to continue cooking once the wine has been absorbed by the rice.
  3. Continue adding the vegetable stock every time the rice needs it and take care to stir the risotto with squids very often in order to have an even cooking.
  1. When the rice is almost cooked, add salt and pepper to taste.
  2. Finely chop the parsley and place it in the saucepan when the squid risotto is cooked.
  3. Mix the parsley well with the other ingredients and then you can serve your squid risotto hot on the table.

Risotto alle cozze – Risotto with mussels

Mussels – Kolforn CC BY-SA 4.0

Preparing a good risotto with mussels is easier than it seems. The basic rule is that the mussels must be very fresh to ensure the success of the dish, then, a few other ingredients will allow you to serve a great risotto on the table. Save this recipe; it will come in handy to include in your menus for seafood lunches or dinners for any holiday or special occasion.

Characteristics

Preparation: 15 Minutes
Baking: 18-20 Minutes
Difficulty: Very Easy
Servings: 4
Cost: Inexpensive

Ingredients

1 kg mussels (very fresh)
600 ml fish stock
600 ml of mussel cooking water
350 g Carnaroli rice (or for risotto)
1 glass dry white wine
100 ml extra virgin olive oil
1 chili pepper
5 garlic cloves
1 bunch of parsley (chopped)

How to make Risotto alle cozze – Risotto with mussels

First wash the mussels in running water, remove the byssus (black filament) and any encrustations on the shell, place them in a pan on high heat with oil and crushed poached garlic, chili pepper, and half a glass of dry white wine. Close the lid and let all the shells open.

Let them cool and remove all the shellfish, keep them warm between two plates, filter the liquid from the mussels and keep it in a small pot.

Wash and finely chop the parsley, peel and finely chop the onion, prepare the fish stock with the granulated stock cube or fish stock and pour it into the small pot with the cooking liquid from the mussels.

In a heavy-bottomed, low-sided saucepan, put 5 tablespoons of oil and stew the onion with 1 tablespoon of fish stock over low heat. When the onion is almost done and begins to brown, add the chopped chili pepper, then pour in the rice and let it toast for a few minutes over a high flame while stirring, add the wine and let it evaporate, add half of the chopped parsley and start cooking the risotto while stirring and adding a ladle of boiling broth when the rice tends to dry out and so on until it is cooked.

Add the mussels kept aside and stir gently, add the remaining parsley, salt to taste, sprinkle with chili powder and soft and fragrant the risotto with mussels is ready to serve.

Risotto alle erbe con prosciutto di Parma – Saffron Risotto with Parma Ham, Asparagus and Parmesan

Ingredients – Serves 4

  • Generous pinch of saffron strands
  • 2 tbsp olive oil
  • 350g (12oz) risotto rice
  • 1 bunch spring onions, thinly sliced
  • 1 garlic clove, crushed
  • 150ml (1/4 pint) Italian dry white wine
  • 150g (6oz) fine asparagus or fine green beans, sliced
  • 1 litre (1 3/4 pints) hot vegetable stock
  • 6 tbsp finely grated Parmesan cheese
  • 8 slices Parma Ham, torn in half
  • Salt and freshly ground black pepper

How to make Risotto alle erbe con prosciutto di Parma

Put the saffron strands into a measuring jug and add 150ml (1/4 pint) of boiling water. Leave to infuse for 10 minutes
Heat the olive oil in a large deep frying pan or saucepan. Add the rice and cook over low heat for 2-3 minutes, stirring all the time until it looks translucent, but not brown. Add the spring onions and garlic. Cook gently for another minute, stirring frequently
Pour in the white wine and let it bubble up for a few moments. Add the saffron and its soaking liquid, the asparagus or green beans, and a couple of ladlefuls of hot stock. Stir well, then cook over medium heat for 20-25 minutes, gradually adding the remaining stock a ladleful at a time, until the rice is tender
Add the grated Parmesan and Parma Ham, stirring them through. Season to taste with salt and pepper, then serve

Cook’s tip: For best results, use Italian arborio or carnaroli rice for a deliciously creamy result.

Risotto alla zucca – Squash risotto

Risotto with pumpkin and star anise – Luca Nebuloni Creative Commons Attribution 2.0 Generic

Pumpkin risotto is a traditional dish of northern Italy; particularly, it is very appreciated in Lombardy. Mantua boasts a perfect quality pumpkin. There are many variants of the procedure for this traditional recipe, particularly for what concerns the cooking of the pumpkin itself. Below, we suggest the recipe that seems to be the closest to the traditional one.

Risotto with pumpkin is a fundamental institution of Italian cuisine: a first course based on the pumpkin that has all the warmth of slow cooking, genuine flavors, good smells of home. A dish of peasant origins, like many of the best words of our tradition: only intuition, practice and imagination were able to transform pumpkin and rice into a dish today celebrated by gastronomes and loved by connoisseurs. What is so special about pumpkin risotto? What makes it irresistible? Its simplicity, we would like to answer; a simplicity which contains wisdom, care, immutable gestures, necessary, without any pompous frivolity: the toasting of rice, which waterproofs the grains and gives them an extraordinary cooking resistance. The cooking is followed step by step, one ladle of broth, because boiled rice is different from a risotto. The mantecatura transforms the leftover broth into a cream that the butter then makes shiny and melting. So many small gestures of yesteryear make this dish a delight capable of conquering both the most refined palates and lovers of simple and genuine flavors. It’s a perfect dish for all occasions, from dinner for two to the Halloween party, excellent to enrich with speck, gorgonzola, or sausage. Follow our step-by-step guide: pumpkin risotto will have no more secrets for you either!

Ingredients

 Carnaroli rice 320 g 
Pumpkin 600 g 
Coppered onions 100 g 
Vegetable stock 1,5 l 
Parmesan cheese DOP 80 g 
White wine 60 g 
Butter 50 g 
Black pepper to taste 
Fine salt to taste 
Extra virgin olive oil 20 g 

How to make risotto alla zucca

To cook pumpkin risotto, start by preparing a light vegetable stock, which you will use to cook the rice. Cut up the vegetables, place them in a large saucepan, cover with water, and season with salt. Cover with a lid, bring to a boil, and cook for about 1 hour. Strain the broth and keep warm.

Move on to the pumpkin: clean it, cut it into slices and make small cubes from them. Next, finely chop the onion and place it in a large pan in which you have heated the oil. Sauté the onion over shallow heat for about 10 minutes until it is so tender that it melts. At that point, add the pumpkin and brown it for a few minutes, stirring to prevent it from sticking.

Then start adding a ladle of broth, and add more broth, little by little, until the pumpkin is cooked (about 20 minutes): it should be very tender and creamy. Separately, heat a large frying pan and throw in the rice to toast it. We use the dry method because the toasting of the rice, indispensable for the grains to keep cooking, cannot take place in a humid environment such as the one created in the pan with the pumpkin.

Then toast the rice over high heat until opalescent, often turning, so it doesn’t burn. It should take 2-3 minutes. Then deglaze with the white wine and stir immediately in order not to let it stick. As soon as the wine has completely evaporated, pour the rice into the pan with the pumpkin. Stir well to amalgamate the flavors and prevent the rice from sticking.

As soon as the risotto begins to dry out, add a ladleful of hot broth 16, and continue adding the next one little by little only when the previous one has been absorbed until the right degree of cooking has been reached. It will take 15-20 minutes, depending on the rice used. Towards the end of cooking, adjust the pepper and salt. Finally, with the heat off, stir in the butter and grated Parmesan cheese. Stir carefully, then add a last ladleful of stock if you prefer a creamier risotto (“all’onda”). Let it sit for a minute before serving, and enjoy!

Risotto

Risotto giallo alla Milanese – Michele Ursino CC BY-SA 2.0

From Wikipedia, the free encyclopedia.

Risotto (/rɪˈzɒtoʊ/, Italian: [riˈzɔtto], from riso meaning “rice” is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavor and its signature yellow color.

Ingredients

  • Rice,
  • broth,
  • butter,
  • onion,
  • white wine,
  • parmesan cheese

Place of origins

Lombardy

Risotto in Italy is normally the first course served before the main course, but risotto alla Milanese is often served with ossobuco alla Milanese as the main course.

ossobuco with risotto milanese style – pier CC BY-SA 4.0

Risotto alla milanese (ris sgiald or risot a la milanesa in Lombard language), is, together with cotoletta alla milanese and panettone, the most typical and famous dish of Milan. It is a risotto whose main ingredients, in addition to those necessary to prepare a risotto in white, are saffron, from which it derives its characteristic yellow color, and ox marrow. It can also be served as a side dish of ossobuco, another typical Milanese dish.

History

The origins of risotto alla milanese date back to the Middle Ages and are connected to a similar recipe of Arab and Jewish cuisine. In the Middle Ages, in Italy, this dish was known as riso col zafran.

Risotto alla Milanese was born in 1574 at the table of the Belgian glassmaker Valerio di Fiandra, who was living in Milan because he was working on the windows of Milan Cathedral. For his daughter’s wedding, his colleague’s glassmakers added saffron to a white risotto with butter: this spice was used by glassmakers to obtain a particular yellow coloration of glass. The new dish was immediately successful, both for its taste and its yellow tonality, which recalled gold, a synonym of richness. Saffron also has pharmacological properties, and therefore yellow risotto soon spread in Milan’s taverns and inns.

Risotto alla Milanese immediately disappeared from the chronicles to reappear on documents in 1809, when it was defined as “yellow rice in the pan.” Later on, in 1829, in another recipe book, the famous Milanese dish is described as “risotto alla Milanese Giallo” (yellow risotto Milanese style), taking the name with which it is universally known still today.

Risotto alla Milanese in the Fascist Regime

Risotto alla Milanese was present in various versions in cookbooks which, from the beginning of the 20th century, began to be written by women as well, even though they only contained a list of ingredients, without any other indications about the doses or the cooking method. In 1917 the National Association of Cooks published Cucina di Guerra (War Cookery), which gathered recipes particularly economical and practical by including the necessary quantities in every recipe.
Grains of rice – Carnaroli quality

One of the cornerstones of the Regime was the return to traditional values, which saw in culinary ability an indispensable dowry for young brides. For this reason, the first editions of cookbooks such as Cucina pratica (Practical Cooking) of 1936 were written by the anonymous Aunt Carolina.

The exportation of the recipe

In 1984 wrote Gualtiero Marchesi’s modern interpretation, one of the most famous, “oro e zafferano” (gold and saffron), which, besides specifying the quality of rice (Carnaroli), adds, at the last moment, four excellent gold leaflets.

At the beginning of the 1980s, in Italian restaurants in the United States of America, risotto became the most popular dish, so much so that in 1993 Florence Fabricant, an American food critic and writer, published an article on risotto in the American newspaper Nation’s Restaurant News, entitled Mystique of Risotto.

Grains of Carnaroli rice, produced in Italy. – Badagnani CC BY 3.0

The recipe that was deposited at the Municipality of Milan

By resolving the Municipal Council of the Municipality of Milan, on December 14th, 2007, the following recipe received the recognition of Denominazione Comunale (De.Co.) of Risotto alla Milanese. The acronym De.Co. in Italy indicates the belonging of a dish to a territory, and the Municipalities recognize it to the gastronomic products more connected to the territory and the local community.

Ingredients: for 6 people

30 g of minced beef or ox marrow
2-3 l of reduced boiling broth: it should not be "stock cube".
Two tablespoons of light and dark beef roast fat (if missing, increase the marrow to 60 g)
One small finely chopped onion
A tuft of saffron pistils or a sachet of saffron
Salt
Plenty of grated parmesan cheese
50 g of butter

How to make Risotto alla Milanese

Here is the preparation
Place the marrow, butter, roast fat, and onion in a saucepan. Cook over low heat until the onion is golden brown. Add the rice and stir well to allow it to absorb the seasoning. At this point, turn up the heat and start pouring the boiling broth over the rice in ladles, stirring regularly with a wooden spoon. As the broth evaporates and is absorbed, continue to cook over high heat, adding more broth in ladles until the rice is cooked, making sure the rice remains al dente (cooking time from 14 to 18 minutes approximately, depending on the quality of rice used). When the rice is two-thirds cooked, add the saffron pistils previously dissolved in the broth: however, if powdered saffron is used, it must be added at the end of cooking not to lose its aroma. When cooked, add the butter and Parmesan cheese and allow to thicken for a few minutes. Add salt to taste. The risotto should be pretty liquid (“all’onda”), with the grains well divided but bound together by a creamy mixture. It is essential never to add wine, which would kill the aroma of the saffron. Do not cook more than seven/eight portions at a time.

Riso al Salto – Riso fritto

Riso fritto con pollo – Vee Satayamas CC BY 2.0

Riso fritto: chi non ha usato gli avanzi di un risotto per creare deliziose polpette di riso fritto? In effetti c’è molto di più nella preparazione del riso fritto nel mondo!

Da Wikipedia, l’enciclopedia libera.

Il riso fritto è un piatto a base di riso che viene prima cotto al vapore o bollito e quindi fritto al salto con altri ingredienti che variano a seconda della ricetta. È una pietanza tipica e molto popolare nelle cucine dell’Asia orientale, sud-orientale e, in misura minore, dell’Asia meridionale e di alcuni altri paesi, ma è diffuso anche in tutto il resto del mondo, dove si trova di solito nei ristoranti etnici. In casa viene spesso cucinato utilizzando gli avanzi di pasti precedenti.

Già noto ai tempi della dinastia Sui, che governò in Cina tra il 581 e il 618, se ne ipotizzano le origini nel riso fritto cinese. Tra le più popolari ricette cinesi a livello nazionale e regionale vi sono quelle del riso fritto Yangzhou e di quello Hokkien. Il chāhan giapponese ha come origine il riso fritto cinese e viene quindi considerate un piatto sino-giapponese. Del coreano bokkeum-bap solo alcune varietà sono di origine cinese.

Molto popolare nel Sud-est asiatico, dove viene spesso cucinato e venduto da ambulanti come cibo da strada; in  Indonesia, Malaysia e Singapore prende il nome nasi goreng, in Thailandia khao phat. In molti paesi occidentali viene preparato soprattutto per i vegetariani, di solito con l’aggiunta di uovo.

Come preparare il riso al salto – riso fritto

Secondo il sistema di preparazione cinese, il riso viene prima risciacquato diverse volte per rimuovere l’eccesso di amido che renderebbe il piatto troppo pastoso. Va quindi cotto al vapore o bollito e quando è pronto i chicchi vanno separati con una spatola per renderlo vaporoso. Va quindi lasciato raffreddare, messo in un recipiente coperto e lasciato in frigorifero per evitare che si alteri, va quindi cucinato entro tre giorni. Anche friggere il riso dopo la cottura al vapore quando è ancora caldo renderebbe il piatto pastoso. Per la frittura al salto, da fare preferibilmente in una wok, si utilizza olio o in alternativa burro chiarificato o lardo. Per una cottura ideale, il riso va messo nella wok ben calda quando si sente lo sfrigolio dell’olio. È importante separare dall’inizio i chicchi di riso con una spatola per rimuovere eventuali grumi.

Ingredienti

  • verdure,
  • uova,
  • carne,
  • pollo,
  • maiale,
  • manzo,
  • insaccati,
  • pesce,
  • frutti di mare,
  •  tofu
  • cipolla e/o aglio, 
  • scalogno
  • cipollotto
  • sale
  • pepe, 
  • salsa di soia, 
  • salsa di ostriche,
  • salsa di pesce
  • peperoncino, 
  • prezzemolo, 
  • coriandolo,
  • semi di sesamo tostati,
  • alghe, 
  • cetriolo,
  • pomodoro, l
  • imetta o sottaceti

A seconda delle ricette si sceglie quale altro ingrediente principale aggiungere, tra i più popolari vi sono verdure, uova, carne, pollo, maiale, manzo, insaccati, pesce, frutti di mare, tofu ecc. Per insaporire si usano cipolla e/o aglio, scalogno e cipollotto. Oltre al sale, tra i condimenti si possono usare, pepe, salsa di soia, salsa di ostriche, salsa di pesce ecc. Altri ingredienti opzionali di fine cottura sono peperoncino, prezzemolo, coriandolo, semi di sesamo tostati, alghe, cetriolo, pomodoro, limetta o sottaceti.

Varietà

Asia orientale

Cina

Yeung Chow Fried Rice in Hong Kong Fast Food Shop – Author Ceeseven CC BY-SA 4.0

Yángzhōu chǎofàn, il più popolare tra i risi fritti cinesi

In Cina il riso fritto prende il nome chao fan (炒飯, 炒饭, chǎofàn). Di seguito alcune tra le più popolari varietà che si trovano nel paese:

  • Cantonese (detto anche Wui Fan 燴飯), riso fritto tipico di Canton servito con una densa salsa gravy aggiunta sul riso a fine cottura.
  • Riso fritto di Hokkien (o Fujian), variante del tradizionale riso fritto cinese tipica della provincia del Fujian, cotto con una salsa densa mischiata al riso e altri ingredienti a piacere tra cui funghi, carne, verdure ecc.
  • Riso fritto del Sichuan, particolarmente piccante come da tradizione culinaria di quella provincia, con l’aggiunta di una salsa a base di peperoncino, aglio e cipolle.
  • Riso fritto Yin Yang, sul quale vengono versate una salsa bianca saporita da un lato e dall’altro una salsa a base di pomodoro. Versioni particolarmente elaborate presentano sopra al riso il simbolo dello yin-yang fatto con le due salse.
  • Riso fritto Yangzhou, con gamberetti, uova strapazzate e maiale alla griglia. E forse il più diffuso tra i risi fritti nei ristorante cinesi, dove spesso nel menù compare con il nome riso cantonese.
Riso al salto Chāhan giapponese – Author かう CC BY-SA 3.0

Giappone

  • In Giappone il normale riso fritto prende il nome chahan ( チャーハン o 炒飯 chāhan ) o yakimeshi ( 焼飯 ), è una variante del riso fritto cinese adattato ai gusti giapponesi con l’aggiunta di diversi ingredienti. La versione con pollo e ketchup viene chiamata chicken rice ( チキンライス chikinraisu ), mentre quella con il curry giapponese prende il nome dorai karē (ドライカレー).
  • Un particolare tipo di riso fritto è l’omurice (オムライス ,omu-raisu) (omelette-rice), che viene prima saltato in padella con carne e verdure ed è quindi avvolto in un’omelette molto fine sulla quale di solito viene versata della salsa ketchup.
Kimchi bokkeumbap, riso fritto al kimchi – Audrey CC BY-SA 2.0

Corea

  • In Corea viene chiamato bokkeum-bap, traduzione letterale del termine riso fritto. Vi sono molte varietà cucinate con i più diversi ingredienti. Nei ristorante coreani viene di solito servito alla fine del pasto, condito con fiocchi di alghe chiamati gimgaru e olio di sesamo.
  • Il Kimchi-bokkeum-bap è la varietà preparata con verdure piccanti kimchi e altri ingredienti a piacere.

Sud-est asiatico

Cambogia

  • Il bai cha cambogiano è una variante di riso fritto cucinato con salsiccia, aglio, salsa di soia e spezie varie. Si accompagna di solito con dell’altra carne.
Riso fritto e pollo. – Crisco 1492 CC BY-SA 3.0

Indonesia, Malaysia, Singapore

Nasi goreng indonesiano con pollo, uovo all’occhio di bue, nuvole di drago e verdure.

  • Il nasi goreng è la più popolare versione malese e indonesiana del riso fritto. Si distingue da altre versioni per l’utilizzo di salsa di soia dolce (kecap manis). Viene spesso servito con l’aggiunta di un uovo all’occhio di bue, pollo fritto e condimenti vari come la salsa piccante sambal, i sottaceti acar e i cracker fritti krupuk. Oltre che in Indonesia, Malaysia e Singapore, il nasi goreng è popolare anche nei paesi vicini e nei Paesi Bassi.
  • La variante nasi goreng pattaya viene cucinata in Malaysia ed è simile all’omurice giapponese. In Indonesia lo stesso piatto prende il nome nasi goreng amplop.
  • Il riso fritto al sambal è tipico di Singapore, si prepara con la salsa piccante sambal, tipica delle cucine indonesiana e malese.

Birmania

  • Il riso fritto birmano (htamin gyaw) si prepara con una gustosa varietà locale di riso a chicco corto. Una delle versioni più diffuse è quella che ha per ingredienti piselli bolliti, cipolla, aglio e una salsa di soia scura. Come condimento vengono spesso aggiunti la pasta di pesce ngapi kyaw, fettine di cetriolo, peperoncino verde e aceto.
Buffets in the Philippines – Sinangag  – Judgefloro CC BY-SA 4.0

Filippine

  • Il riso fritto con aligue delle Filippine si cucina usando la locale pasta di granchio aligue, che dà alla pietanza un colore arancione intenso. Si possono aggiungere gamberetti e seppioline, viene consumato da solo o insieme a piatti di carne.
  • Il riso fritto bagoong si prepara friggendolo al salto con la locale pasta di gamberetti bagoong alamang e ingredienti a piacere come carne, cipollotti e mango verde.
  • Il sinangág, detto anche “riso fritto all’aglio”, è un riso fritto delle Filippine cucinato con aglio, spesso consumato a colazione. Viene di solito usato riso avanzato da un pasto precedente, che risulta quindi più duro del riso normale e leggermente fermentato. L’aglio viene prima tostato e il piatto si completa con pepe nero e sale. Raramente si aggiungono altri ingredienti, quindi il sapore non interferisce troppo con quello dei piatti a cui si accompagna, che sono spesso a base di carne come pancetta, salsiccia, carne in scatola di tipo Spam ecc. Eventuali altri ingredienti sono uova strapazzate, cipollotti a fette e carote a cubetti.
American fried rice (rice with tomato ketchup and raisins) – as served in Bangkok – Biyu Lau CC BY 2.0

Thailandia

  • In Thailandia il piatto si chiama khao pad e ha un sapore particolare per l’impiego del gustoso riso jasmine, caratteristico prodotto thailandese. Alcune delle versioni di khao phad differiscono dal caratteristico riso fritto cinese. Viene servito accompagnato dalla nam pla phrik, salsa di pesce con peperoncino thai, aglio e succo di limone. Tra gli ingredienti più comuni vi sono pollo, maiale, gamberetti, uova, cipolle, aglio ecc.
  • Particolarmente raffinato è il khao phad kaphrao, versione al riso fritto del popolare piatto nazionale phad kaphrao con il basilico sacro (kaphrao).
  • Tra le molte versioni si trova il riso fritto americano (khao phad amerikan), servito ai militari statunitensi in servizio in Thailandia ai tempi della guerra del Vietnam e preparato con hot dog, pollo fritto e uova.
  • Altre versioni sono quelle con il curry verde (khao phad kaeng khiao wan), al thai curry (khao phat phong kari), al cocco, all’ananas ecc.

Vietnam

  • Il riso fritto vietnamita si chiama cơm chiên o cơm rang, è più leggero di quello cinese, con meno olio e meno salsa. Si può cucinare con diversi ingredienti che variano a seconda dei gusti o del cuoco che lo prepara.

Asia meridionale

India

  • Il riso fritto è molto popolare nell’India del Nord e dell’Est. Kolkata, punto di riferimento nazionale per la cucina sino-indiana, è la citta dove e nato il riso fritto indiano. Il riso fritto al curry è il più popolare nel paese. Tra le svariate versioni vi è il tava pulav di Mumbai, per il quale si utilizza riso basmati, burro chiarificato, diversi vegetali e spezie.

Nepal

  • Il bhuteko bhat nepalese si consuma con i locali sottaceti achar e spesso con curry e dal.
Nice Nasigroni Rice at Dinemore Restuarant, Colombo, Sri Lanka – Shamli071 CC BY-SA 3.0

Sri Lanka

  • Il riso fritto dello Sri Lanka è una versione di quello cinese e si prepara con il riso basmati e spezie locali. Il locale nasi goreng è molto popolare nel paese e ha origine nella cucina malese e indonesiana.

Pacifico

Hawaii

  • Il riso fritto delle Hawaii viene di solito cucinato in olio di sesamo con cipolle verdi, piselli, carote, salsiccia portoghese e/o carne in scatola Spam. A volte viene aggiunto kimchi.
Arroz chaufa, tipico della cucina peruviana di derivazione cinese,. – Dtarazona CC BY-SA 4.0

Americhe

Nei paesi dove si parla spagnolo il riso fritto si chiama arroz frito e a seconda della sua origine prende nomi come arroz chino e arroz cantonés.

Ecuador

  • Il riso fritto in Ecuador è il chaulafan, di origine cinese. La salsa è di solito quella scura di soia e le carni più comuni usate sono maiale, manzo, pollo o anche pesce e frutti di mare.

Cuba

Arroz frito di Cuba, di origine cinese – Poor Yorick~commonswiki CC BY-SA 3.0
  • L’arroz frito cubano viene servito nei ristoranti insieme a piatti della cucina creola. Tra gli ingredienti più utilizzati vi sono prosciutto, maiale alla griglia, gamberetti, pollo e uova, oltre a svariate verdure.

Perù e Cile

  • Il riso fritto di origine cinese in Perù prende il nome arroz chaufa e in Cile arroz chaufán. Le varianti più comuni usano gli stessi ingredienti dei risi fritti cinesi. Alcune sono cucinate con carni particolari come quella di alligatore o di lucertola o con lingua di manzo. In alcune regioni al posto del riso si mette del grano o semi di quinoa. L’arroz chaufa peruviano aeropuerto viene cucinato con pasta e altri ingredienti.

Europa

Portogallo

  • L’Arroz chau-chau è il riso fritto in Portogallo, spesso servito come accompagnamento ad altre pietanze.

Regno Unito

  • Il kedgeree ha le sue origini in India, ma è un riso fritto cucinato esclusivamente nel Regno Unito.

Africa

Nigeria

Il riso fritto in Nigeria si cucina con chicchi lunghi. Tra gli ingredienti più utilizzati vi sono fegato di manzo, pollo, maiale o gamberetti. Come verdure si usano carote, piselli, fagiolini, cipolle e peperoncini. Tra le spezie vi sono il timo, pepe e polvere di curry.

Intingolo per Polenta

Polenta and Intingolo prepared by my daughter

Ingredients

  • Ribs
  • bouillon cube
  • Peeled tomatoes
  • sage
  • 2 minced types of meat
  • oil
  • onion
  • dried mushrooms
  • 2 carrots
  • garlic
  • 2 celery
  • sausage
  • wine (white or red)

How to prepare the intingolo

  1. Fry the vegetables
  2. Put the meat in until it changes color
  3. One glass of wine and let it evaporate
  4. One glass of water, crushed, peeled tomatoes, and stock cube

How to serve the intingolo

We serve the intingolo on top of a polenta serving,

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