Rizoto s teplým a studeným maslom

Každý pravý Talian Vám bude svätosväte tvrdiť, že maslo, ktoré dávate ku koncu do rizota, musí byť fest studené. Je to naozaj tak?

Risotto - warm butter or chilled butter?

Every true Italian will tell you that the butter you add to the risotto at the end must be very cold. Is it really so?

Ingrediencie:
20 g olivový olej,
20 g maslo,
66 g cibuľa,
20 g cesnak,
150 g ryža,
75 g biele víno,
250 - 300 g vývar ( https://www.patreon.com/posts/zeleninovy-vyvar-114553370?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=postshare_creator&utm_content=join_link ),
6 g soľ,
1 g čierne korenie,
30 g parmazán,
20 g maslo

Ingredients:
20 g olive oil,
20 g butter,
66 g onion,
20 g of garlic,
150 g of rice,
75 g white wine,
250 - 300 g vegetable stock ( https://www.patreon.com/posts/zeleninovy-vyvar-114553370?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=postshare_creator&utm_content=join_link ),
6 g of salt,
1 g black pepper,
30 g Parmesan,
20 g of butter