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Risotto mastery: techniques for a tasty risotto – Gordon Ramsay’s version

Risotto is one of most iconic dishes of Italian cuisine, loved all over the world for its creaminess and rich flavour. However, preparing a perfect risotto requires skill and knowledge of the right techniques. In this article, we will explore the techniques for creating a creamy and flavorful risotto that will delight the palate of anyone who tastes it.

The perfect base: broth

The secret of a good risotto lies in the quality of the broth used. Homemade meat or vegetable broth it is the best choice to guarantee a rich and deep flavor to your dish. Make sure to keep the broth hot while preparing the risotto, so that it is gradually absorbed and maintains the ideal temperature for uniform cooking.

Toasting rice

A fundamental step to obtain a creamy risotto is toasting the rice. Carnaroli or Arborio rice they are the most suitable varieties for this preparation, as they are able to absorb liquids without losing their consistency. Start by toasting the rice in a pan with a little butter or oil, until the grains become translucent and begin to emit a nutty scent.

Final creaming

There creaming is the last step to obtain a creamy and velvety risotto. Once the rice has absorbed all the broth and has reached the right consistency, add a knob of butter and some grated cheese, such as Parmigiano Reggiano or Grana Padano. Stir vigorously to incorporate the ingredients and create that irresistible creaminess that characterizes an excellent risotto.

Variants and combinations

In addition to the classic version with butter and Parmesan, there are numerous variations of risotto that can enrich your culinary repertoire. Try adding ingredients like porcini mushrooms, saffron, prawns or asparagus to create unique and surprising flavor combinations. The important thing is to maintain the balance between the main ingredients and the rice, in order to guarantee a harmonious and tasty result. Here are some ideas:

Master therisotto art it requires practice, patience and a keen eye for detail. By following these techniques and experimenting with different ingredients and combinations, you will be able to create creamy and tasty risottos that will conquer the palate of anyone who tastes them. Enjoy your meal!

Soft strawberry donut – grandma’s soft and delicious recipe – Gordon Ramsay’s version

Very soft strawberry donut

Soft and juicy, start the video and prepare the strawberry donut with grandma’s recipe!

Strawberry donut

Soft and fragrant, the strawberry donut with this recipe will be divine thanks to grandma’s advice on not letting the strawberries sink, distributing them well and making the donut even more tender

Preparation 10 minutes

Cooking 45 minutes

Portions 4

Calories 200 kcal

INGREDIENTS 26 cm mold

300 gr of fresh strawberries
300 gr of 00 flour
10 gr of baking powder
4 medium eggs
220 gr of granulated sugar
140 ml of milk
100 ml of sunflower seed oil
The zest of half a lemon
A pinch of salt
Powdered sugar

Wash, dry well and cut the strawberries into small pieces
Add two teaspoons of sugar
Mix the powders and sift them
Grate the lemon zest
Grease the mold with oil and flour
Divide the egg whites from the yolks to make the donut soft
A pinch of salt and whip the egg whites
To the bowl with the egg yolks, add the sugar, milk, lemon zest, oil and mix all the ingredients with the mixer
Add the flour
Preheat the oven to 180 degrees static
Incorporate the egg whites, mixing from bottom to top
Place only part of the mixture in the mold and then arrange some of the strawberry pieces
Place the rest of the mixture and sprinkle the surface with pieces of strawberries
Bake at 180 degrees in a static oven for 45 minutes
Allow to cool on a rack and then sprinkle with icing sugar

One of the best strawberry desserts is the very soft donut with strawberries, one of those easy cakes in which you put the ingredients all together in a bowl and therefore can be prepared very often, a recipe that is not very demanding but which is always very popular. For us the most popular dessert this spring. Serve it with a nice dollop of cream and it will be even more delicious! It wins everyone over at the first taste. Be generous with the strawberries and follow the advice for arranging the strawberries, you will see that it will be a resounding success and you will get a delicious soft strawberry cake with fruit well distributed in the dough.

HOW NOT TO LET STRAWBERRIES SINK

Strawberries could all go bad if overripe or not dried well.

An infallible method to prevent various fruits, chocolate chips or any other type of food from slipping to the bottom is to dry them well with absorbent paper (if desired, you can place the pieces in the freezer for a few hours, especially chocolate) then dip them in flour and sift well.

try sprinkling sugar on the surface of the dough before adding the strawberries, it will help prevent them from sinking.

Instead of strawberries you can also make it with blueberries, blackberries, raspberries, or a nice mix of all berries.

How to cook dried lentils – Gordon Ramsay’s version

The dried lentils they represent a fundamental ingredient in the Mediterranean diet, known for its numerous nutritional properties, including proteins, fibers and minerals. Knowing how to cook them correctly is essential to make the most of these benefits and to ensure that the final result is tasty and satisfying. Preparing dried lentils may seem intimidating to some, but with the right techniques and tips, it becomes a simple and rewarding task. The key is knowing the correct steps to follow and some tricks that only experts know.

How to cook dried lentils

For cooking dried lentilsthe first fundamental step is that of preparation. It is advisable to rinse the lentils well under running water to remove any impurities. Unlike other legumes, lentils don’t need to be soaked for long, making them a practical option for last minute meals. However, a short soak can help reduce cooking times and make them more digestible.

The cooking of dried lentils can vary depending on the variety and freshness. In general, they are cooked in water or broth, maintaining a ratio of about 1:3 between lentils and liquid. Adding a small piece of kombu seaweed during cooking can help make them even more digestible and add minerals. It is important not to salt the lentils at the beginning of cooking, as salt can harden the legumes, lengthening cooking times.

Once lentils are cooked, they lend themselves to a wide range of recipes, from simple salads enriched with vegetables and seasonings, to more elaborate dishes such as soups, vegetable ragouts or spicy side dishes. A particularly tasty and simple recipe to make is that of pan-fried lentils, which you can find here: Pan-fried lentils recipe. This dish enhances the natural flavor of lentils with the addition of fresh herbs and spices, resulting in a nutritious and flavorful side or main course.

In short, cooking dried lentils is not only a way to enrich your culinary repertoire with healthy and tasty dishes, but also an opportunity to explore the versatility of this legume in various preparations. As we have seen, with some simple steps and tricks, it is possible to transform dried lentils into delicious creations that will surprise your diners.