Just like the pasta, rice
plays an important role in onboard nutrition
. It is not expensive
, it is pretty simple to prepare
, nutritionally valuable
and could be prepared in hundreds of ways. Accordingly, it appears onboard as one of the most common foodstuff along with pasta.
Rice usually appears on the menu as a side dish
, but rice main dish
such as risotto
is very adored throughout the Mediterranean
Risotto in the Mediterranean
refers to the main dish, usually prepared with ingredients such as shells
(clams, mussels, vongole etc.), fish
(squid, cuttlefish, shrimps etc.) or other mollusks
. There are also many different types of rice
such as white, brown, wild, long grain, basmati, integral etc. while experts claim that not every rice is suitable for preparation with every ingredient.
There is also no doubt about numerous delicious oriental rice meals
but somehow I prefer classic Mediterranean risotto
which I am more familiar with, especially when sailing.
As my grandma used to cook, the basics
of every risotto would be the same. Firstly the rice should be gently fried
on hot oil
before ingredients are added. The mixture should be simmered
and then cooked
while stirred continuously
. According to the ingredients, the rice is cooked with added water
or fish, meat or vegetable broth
. The entire preparation should not take more than 30-40 minutes
while risotto could be served as a starter, main course or a side dish
. Rice can be served cold
, most often with vegetables and other grains and corn, making a nice cold snack.
I am looking forward to your suggestions for a delicious risotto as well as I am about to share with you my favorite recipes.
I wish you a calm sea, a fine wind and a strong mast!