By using the American rice 'Calrose', you can easily make high-quality risotto where you can enjoy the texture of each grain of rice.
When you try to make risotto yourself, you tend to end up with a situation where the rice gets soggy and doesn't taste as good as you'd like. It is said that if you use
Calrose is a type of rice grown in California, USA, and is characterized by its low stickiness and taste similar to Japanese rice. The following article summarizes in detail what kind of rice Calrose is.
I tried eating American rice 'Calrose' to see what it tastes like - GIGAZINE
Calrose is difficult to obtain in supermarkets, but it is easily available at online shops such as Amazon.co.jp . This time, I will make risotto using the sample I received at the FABEX Kansai 2023 venue.
This time, I prepared the following ingredients to make mushroom risotto for 4 people.
・Milk 250ml
・2 tablespoons grated cheese
・20g butter
・Calrose 200g
・1/4 onion
・8 mushrooms
・Appropriate amount of parsley
・1 liter of water
・10g salt
Mushroom risotto is made in the following order: Boil the Calrose and then stir-fry with the ingredients. First, boil 1 liter of water in a large pot and add 10g of salt. After making it multiple times, I found that reducing the amount of salt changes the texture of Calrose, so I recommend keeping the amount of salt to 1% of the weight of water.
Next, add 200g of Calrose. Calrose does not need to be washed.
Boil for 15 minutes, stirring every few minutes.
While the Calrose is boiling, coarsely chop a quarter of the onion, thinly slice 8 mushrooms, and finely chop a suitable amount of parsley.
Once the Calrose is boiled, wash it with cold water.
After washing, drain the water in a colander.
When I tried Calrose at this stage, it tasted similar to Japanese rice but had no stickiness at all and had a hard texture. Even though it has a hard texture, it does not mean that there is a core left, but it feels hard all the way to the center.
When Calrose is ready, heat 20g of butter in a frying pan.
Add onions and mushrooms.
Fry the onions until they turn brown.
Next, add 250ml of milk.
Add the boiled Calrose as well.
Mix Calrose and ingredients and heat.
Heat it until the water evaporates and it becomes thick all over.
When it gets thick, turn off the heat.
Turn off the heat, then add 2 tablespoons of grated cheese and mix.
Finally, sprinkle some parsley and it's done.
The completed mushroom risotto is below.
When making risotto with Japanese rice, the rice often ends up being sticky, but in risotto made with Calrose, you can clearly feel the presence of each grain of rice. Calrose is not hard enough to crush with your tongue, but you have to chew it thoroughly to eat it, so you feel fuller. An editorial staff member who tasted the rice said, ``When you make risotto with Japanese rice, the boundaries between the rices are blurred, and it feels like you're eating a lump of food one bite at a time.In risotto made with Calrose, the boundaries between the rices are clear. Comments such as ``I was able to enjoy the texture of each grain of rice as I ate it'' and ``This recipe has a weak taste.The taste is similar to Japanese rice, so I would like to add Japanese seasonings such as mentsuyu.'' I got it.
Calrose is available at Amazon.co.jp etc.
Amazon.co.jp: Benjiro Shoten Premium Hard Rice Born in California [Calrose] Wash-Free Rice Polished (5kg): Food, Beverages, Alcohol
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in Gastronomic Adventure, Posted by log1o_hf