As a zhuang(bi) foodie
Run to the Italian restaurant and order a risotto to test your skills
Be sure to eat raw rice to be satisfied
And it's not enough to know that it's authentic
You should at least be clear
risotto (Risotto) and Paella (Spanish Risotto)
Say it after you've eaten some kind of risotto
"This is Étouffée, a famous dish from Cajun in the south of the United States"
Then this bigger is a perfect score!
Let's take a look at it today
Different risotto between
What the difference is
RISOTTO Risotto
Authentic Risotto is usually a sandwich rice that is only eight minutes cooked, so the rice grains are very chewy, and many Asian spleens and stomachs are difficult to adapt. The ingredients of Risotto are also abundant, paella needless to say, and the light vegetarian dish Risotto is also very popular.
Risotto will continue to add broth during the cooking process, and rub in a lot of chopped cheese at the end, so risotto can mostly draw ~ milky and mellow.
PAELLA Spanish risotto
Paella originally meant "pan" and was named in a way that resembled a Chinese hot pot. In fact, this pan can not only make paella, but also a combination of other meats (chicken, lamb, rabbit, etc.) vegetable rice, which can be said to be a sea of rivers and rivers. What we are familiar with is actually the paella mixta of seafood + other meats and vegetables.
Paella is a one-time addition of broth, most of which will be colored with saffron, then stewed and finally put on the seafood, and a layer of pot will be formed on the bottom, and it will be served to the table together with the pan.
Arroz de Marisco Portuguese risotto
Portuguese paella generally uses the best fresh grouper, meat crab, squid and shrimp and other seafood as materials, boiled with seafood soup, onions and tomatoes, the rice body is soft and less juicy, with a strong seafood flavor, the taste is particularly different, with olive oil fried onions, garlic, tomatoes, plus salt and black pepper and other seasonings, the rice is fragrant, delicious, extremely delicious.
It is different from paella (dry rice) in that it is porridge cooked in an iron pot, it is very suitable for the taste of the Chinese people, soft and easy to digest.
JAMBALAYA / GUMBO Southern American Risotto
The legend of Jambalaya originated from Paella in Spain, which is basically a combination of seafood bibimbap and seafood fried rice, sour, spicy and salty. Made with seafood, ham, chicken and rice, plus Cajun Food's signature spices, chunks of shrimp and a tangy sauce are its killer skills.
Gumbo is another chowder with rice in Cajun cuisine. The overall taste is somewhat similar to jambalaya, but the main course is similar to a thicker soup, which usually has a variety of vegetables, beans and sausages, and be sure to add okra! Rice is usually served separately or added to the soup at the end.
BIRYANI Risotto
Biryani is a famous meal in India and is one of the must-have dishes for festive weddings. The name Biryani is derived from the Persian word Berya, which means baking, so the authentic Biryani is made by roasting various meat spices and rice in a sealed clay pot. Biryani's recipes and ingredients are ever-changing, taking on different flavours in both the north and south of India.
Rice and meat dishes need to be handled separately. Combine cooked rice with seasoning and marinated raw meat and bake in the oven or in a pressure cooker.
Hungry to see??