How To Guide: RISOTTO RECIPE Essentials For Beginners

How To Guide: RISOTTO RECIPE Essentials For Beginners

Mushroom risotto (the recipe makes 3 - 4 servings)

The mushroom risotto is one of the most delicious variations of the basic risotto recipe. . The procedure involves stirring the hot broth in the raw rice, one tablespoon at a time, and cooking slowly while the broth is absorbed. This technique, called the risotto method, releases the starches from the rice, creating a creamy and velvety dish.

Do not worry about doing too much: cool the leftovers overnight, make them into patties 3 "to 4" in diameter and fry them in a little hot vegetable oil until they are browned to make crispy risotto cakes.

Ingredients:

¾ cup of arborio rice (Italian short grain)

2 - 3 cups of mushroom broth, vegetable broth or chicken broth

¼ cup of white wine

1 shallot or ¼ of a small onion, chopped

2 - 4 cloves of fresh garlic, chopped

4 ounces sliced ?? fresh mushrooms

4 tablespoons unsalted butter (½ stick)

2 teaspoons of olive oil

½ - ¾ cup of grated Parmesan cheese

1 tablespoon chopped Italian parsley

Salt and earth, black pepper, to taste.

preparation:

Heat the broth over low heat in a small saucepan, then lower the heat so that the broth stays warm (I heat it in a 16-ounce glass measuring cup).

Melt 2 tablespoons of butter with a teaspoon of olive oil in a large saucepan over medium-low heat and sauté the sliced ?? mushrooms until soft. Season with salt and grind, black pepper, remove from the pan and set aside.

In the saucepan, heat the remaining oil and another tablespoon of butter over medium-low heat. When the butter has melted, add the shallot / chopped onion and garlic. Season with a little salt and pepper; Sauté for 2 to 3 minutes, or until it is a little translucent.

Add the rice to the onions and garlic in the saucepan and stir vigorously with a wooden spoon so that the beans are covered with oil and melted butter. Sauté for a minute or so, until there is a slightly nutty aroma and the rice looks chalk-like (do not let the rice brown).

Add the wine and cook while stirring, until the rice completely absorbs the liquid.

Add a ladle (about ¼ cup) of hot broth to the rice and stir until the liquid has completely absorbed. When the rice looks almost dry, add another ladle of broth and repeat the process.

It is important to stir constantly, especially while the hot broth is absorbed, to avoid burning, adding the following ladle / ¼ cup of broth as soon as the rice is almost dry. While cooking, you will see that the rice will have a creamy consistency as it begins to release its natural starches.

Continue adding the broth, one ladle at a time, for 20 to 30 minutes, or until the grains are soft but still firm to the sting, without being crunchy. When you are done with your last stock ladles, return the sautéed mushrooms to the pot. If you run out of stock and the risotto is not ready yet, you can finish cooking it with hot water (I have a hot tea kettle on the stove). Just add the hot water as you did with the broth, one ladle at a time, stirring while absorbing.

Cut the fire and add the remaining butter, Parmesan cheese, and parsley; Season to taste with salt and ground pepper, black.

The risotto becomes glutinous if it is kept too long, so it should be served immediately. A risotto cooked properly should form a soft, creamy mound on a plate of food. It should not run through the plate, nor should it be rigid or sticky.