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The Real Mushroom Risotto
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I love risotto but for a long time I was a
little apprehensive to try making it at home as for the real good risotto you
need to stir a lot. Whatever people tell you, whatever cut-corners tips they
give you, the real deal actually requires that much stirring. I tried loads of that
advice but it just couldn’t compare to this more or less traditionally cooked recipe.
I say more or less because I am not Italian and I have combined parts of quite
some recipes I found and I altered them slightly. However, this is the best
risotto I have ever tried, and the stirring doesn’t make me avoid cooking it on
a regular basis!
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| Mushroom risotto with loads of rucula on top |
The real mushroom risotto recipe
(serves 3 -
4 if eaten as a main)
2-4 tbsp.
olive oil
500-800 g
(1-1.8 lbs) Portobello/chestnut/button mushrooms or a mix (the more you put the
more mushroomy it is but 500 g is also OK) – thinly sliced
1 large
onion – chopped
1 large
clove of garlic - chopped
300 g (0.7
lbs) Arborio rice (or another branded as risotto rice)
½ cup dry
white wine
1 L (34 oz.)
hot stock (chicken, veggie, mushroom, etc.)
50 g (0.1
lbs) butter
Salt to
taste
Fresh ground
black pepper
Freshly grated
parmesan (Don’t you dare use those powdered ones! Better skip it if you don’t
have it, or use another type of mature cheese)
Fresh
chives to taste (optional)
Fresh
rucula/arugula to taste (optional)
Preparation:
1. Heat up a large pan or skillet to medium
high and fry off the mushrooms in a little bit of the olive oil. Don’t cram
them or they will be slimy in the end. You must have only 1 layer of mushrooms
in your pan, if you have more just fry them of in a couple of batches. This is
important! You are looking for light golden brown colour on the mushrooms, they
shouldn’t be looking like boiled but they shouldn’t be all crisped up either. This
usually takes about 5-10 min per batch. Set them aside.
2. You can use the same pan you used for the
mushrooms. Heat up some more olive oil over medium high heat and add the
chopped onion and garlic. Cook a couple of minutes until they turn transparent.
3. Add the well washed rice (wash it with cold
water until the water is no longer milky looking, or your risotto will be
gluggy) and fry along for a couple of minutes until a little transparent.
4. Add the wine and leave evaporate.
5. Here is the tiresome part of the recipe. Add
a ladle of the hot stock (if you made it with a cube, don’t add any salt until
the last minute after trying the dish as cubed and powdered stock are usually
really high on salt) and let almost evaporate while gently stirring with
a spatula. If you don’t know what you a looking for, it’s should look a bit
like thick porridge before you add another ladle. Proceed like that ladle by
ladle (your ladle should be around ½ cup) until you finish your stock. When you
do try if you are content with the texture of the rice, ideally it shouldn’t be
too soft, with a little bit of bite but definitely you shouldn’t be feeling
like you are eating raw rice. If it’s not done yet, continue the same way,
ladle by ladle while gently stirring with hot water until you’re happy with the
result. The whole process usually takes between 20 – 30 minutes over medium
high heat; make sure it’s not too high or your risotto might burn or you might
need a lot more liquid. The final consistency of the dish should be somewhat
like porridge, not like a big sticky lump but also not soupy. Have in mind that
when you add the cheese in the end the risotto will get a little thicker, also
those several minutes it takes to serve will make the rice suck up some more
liquid.
6. Add the butter and let it melt in. The
quantity might look a bit excessive, but it makes the risotto a lot more
flavourful and smooth, don’t skip on it! Then add salt to taste (it might not
need it) and freshly ground pepper.
7. Sprinkle with freshly grated parmesan and
some chives and rucula. I like a lot of rucula, as it gives the dish a little
spicy note but if you’re not a fan, just leave it out. Buon Appetito! |
| Mushroom risotto with chives |
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