Make a arrow risotto The Mushroom risotto For lovers of the Italian language, it is available to anyone, especially those who have good mushrooms on hand and of course, rice, which is the star of the dish. The perfect rice for risotto should be one of which stands out its creaminess and that is provided by the starch.
With good raw materials you can make a meal that will transport you to Italy, the cradle of risotto, specifically to the Lombardy and Milan area. They say that the origin of this dish, which is nothing more than cooking riso (rice) with broth, dates back to the 16th century. And don’t be fooled! The great difference between a risotto and a Soup rice is that the first must be able to eat with a fork.
In Spain the consumption of rice is increasing and it seems that in an unstoppable way. In 2020, a Spaniard consumed an average of approximately 4.3 kilograms of this cereal, which is the highest figure in the last decade, according to Statista.
What rice to use for risotto
To make a real risotto we can choose between two types of rice that will have a high starch content, to achieve the desired texture, and that will be short and hard for what absorb the broth and do not break during processing. These rices are the arborio and the carnaroli.
The arborio rice it is short, plump and oval in shape, belonging to the species Oryza sativa japonica. It gets its name from an area of Italy where it was originally grown: the town of Arborio, in the Po Valley. At present it is also cultivated in the USA.
The carnaroli It is a rice that is grown in the provinces of Pavia, Novara and Vercelli, in northern Italy. Carnaroli rice has a larger grain than arborio, which makes the dish more textured. It is often described as a “superfine” rice or as “the king of rices”
Mushroom risotto recipe
Ingredients
1 tablespoon of olive oil
1/2 small minced shallot
115 g shiitake mushrooms, stems removed and hats sliced
85g portabellini or crimini mushrooms, sliced
30g butter
400 g Arborio or carnoli rice (if possible)
300 ml dry white wine
3 sprigs fresh thyme, minced
Salt and pepper to taste
1 liter of vegetable broth, hot
30g butter
40g freshly grated Parmesan cheese
4 tablespoons chopped flat-leaf parsley
How to make mushroom and mushroom risotto
1. Sofrito. The first step to making a risotto is always to make a good stir-fry. Heat the olive oil in a large saucepan over medium-high heat. Add the shallot and cook for 30 seconds, then add the shiitake and portabellini mushrooms and let them begin to brown. Add 30 g of butter and the rice until well covered in oil. Lower the heat to medium and cook until the shallot and mushrooms are completely browned.
2. Now put the white wine and let it evaporate while stirring non-stop over the heat. Season with thyme, salt and pepper. Wait until everything reduces and then add 1/3 of the hot vegetable broth and cook until evaporated, stirring non-stop, about seven minutes.
3. Then pour another third of the broth of vegetables and continue stirring as before until it evaporates again. Repeat one more time with the remaining third of the broth. Remember that it is important to stir all the time until the rice is tender and creamy. If you notice that it is getting dry, you can add hot water if necessary to continue cooking until the rice has softened.
4. Incorporates chopped parsley, Parmesan cheese, and butter before serving.
Tips for a perfect risotto
In addition to the top-quality ingredients, there are a number of tricks you should know to get the perfect risotto. Because it is not about making rice and putting butter and cream on it, no, risotto is simple, but it has its technique. Here we summarize those details you have to know to leave your guests with their mouths open. Or closed. Well, freaked out.
1. Cooking the risotto It is a ritual and it has to be very precise: it has to cook for 15 to 18 minutes, not one more, not one less, to achieve its characteristic texture.
2. You have to add the broth gradually so that the grain has time to absorb the flavors. We recommend that you have a saucepan with the hot broth next to it and from there you add.
3. It is very important to remove all the time so that the grain releases starch.
4. Exactly two minutes Before finishing cooking, add the Parmesan cheese and, when removing it from the heat, add the butter to achieve the perfect texture.
5. Let the rice sit for three to five minutes. When served, the risotto should have a consistency called all’onda (shaped like a wave), which is what they call in Italy how it looks when you stir it.
Paul is a talented author and journalist with a passion for entertainment and general news. He currently works as a writer at the 247 News Agency, where he has established herself as a respected voice in the industry.
