Risotto is a class of Italian rice dishes cooked in broth to a creamy consistency. The broth may be meat, fish, or vegetable-based. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy.
Risotto comes from northern Italy where short grain rice paddies are abundant. The "risotto rice" is almost exclusively Aborio rice; in Italy. There are only six basic ingredients in traditional risotto: fat such as olive oil or butter, mirepoix, which is a dice of carrots, celery and onions, rice, hot stock and Parmigiano-Reggiano cheese.
Rosti is a Swiss dish consisting mainly of potatoes. It was originally a common breakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland. Many Swiss people consider rosti a national dish. Rosti is made with coarsely grated potato, either cooked or raw. Depending on the frying technique, butter or another fat may be added (and usually salt and pepper). If not, oil will be used for the frying. The grated potatoes are then shaped into rounds or patties.
Risotto comes from northern Italy where short grain rice paddies are abundant. The "risotto rice" is almost exclusively Aborio rice; in Italy. There are only six basic ingredients in traditional risotto: fat such as olive oil or butter, mirepoix, which is a dice of carrots, celery and onions, rice, hot stock and Parmigiano-Reggiano cheese.
Rosti is a Swiss dish consisting mainly of potatoes. It was originally a common breakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland. Many Swiss people consider rosti a national dish. Rosti is made with coarsely grated potato, either cooked or raw. Depending on the frying technique, butter or another fat may be added (and usually salt and pepper). If not, oil will be used for the frying. The grated potatoes are then shaped into rounds or patties.
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