The secret
of a creamy risotto does not stand in putting a couple of spoons of cream in it
before serving, never! The secret is the starch of the rice, which blending in
the soup during the cooking creates that wonderful texture.
Mushrooms
Risotto
Ingredients
for 4:
320 gr
of rice (preferably an Italian rice as Arborio, Roma or Carnaroli. If you
cannot find it use a long and large grain rice)
100 gr
of porcini mushrooms (fresh, frozen or dry. If you use dry mushrooms put them
in a glass full of warm water at least one hour before starting to cook)
1 l of
stock (vegetables’ or meat’s) or a level spoonful of stock powder
200 ml
of white wine
1 small
onion
a spring
of parsley
2 knob
of butter
2 tbsp
of extra virgin olive oil
A handful
of freshly grated Parmigiano Reggiano
a pinch
of salt
a pinch
of fresh ground black pepper
How to
prepare:
Warm up
the stock (or dissolve the stock powder in 1 l of hot water). Finely chop the
onion. Put it in a big pot with a knob of butter and the olive oil. Cook a low
heat until the onion is lightly golden then add the mushrooms and cook for a
couple of mins more. Now add the rice, turn up the heat at medium and roast the
rice for 1 minute stirring all the time. Add the wine and stirring constantly
let it evaporate. When the wine has evaporated, add enough hot stock to cover
the rice and turn the heat to low. Stir and season with salt and pepper.
Cook the
rice for around 20-30 mins stirring from time to time and adding more stock
when necessary. After 20 mins taste a few grains of rice. When the risotto is
ready the rice should be soft but not loose, it should still be stiff under
your teeth.
Meanwhile
the risotto is finishing its cooking, wash the parsley and chop it.
When the
rice is cooked the risotto should not be dry, if it is add half ladle of stock,
stir and cook for a few more seconds. Before serving adjust of salt and add the
remaining butter, the Parmigiano and the parsley. Stir and serve the Mushrooms
Risotto hot.
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