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 or
paella 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;
mushrooms,
meat or
vegetables. 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,
butter or
fat 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!
