Mushroom Risotto
Risotto is one of those dishes that is so easy to make but does take some time and constant attention. The key to a delicious and perfectly cooked risotto is constantly stirring the rice while it cooks. This takes 20-30 minutes.
You’ll need:
- 1½ cups arborio rice
- 1 qt chicken stock
- ½ cup white wine
- 1/2 cup of shallot chopped
- 4 tbs butter
- 1 tbs vegetable oil
- ¼ cup grated Parmesan cheese
- 1 tsp of salt
- 1.5 oz of dry shiitake mushrooms
- Mushroom water
Directions:
- Put the mushrooms in a cup of warm water and let
sit for 30 minutes. - Remove the mushrooms and reserve the water and wash well to remove grit then squeeze the water from them.
- Slice and chop the mushrooms.
- Strain the mushroom water through cheese cloth to remove all the grit.
- Place the mushroom water and stock in a small saucepan and heat to a boil, reduce and let simmer.
- Heat the oil and 1 Tbsp of the butter over medium
heat in a heavy pot. - When the butter has melted, add the shallot and mushrooms and sauté for 4 minutes.
- Add the rice to the pot and stir this all together coated the rice with the oil and melted butter.
- Sauté for a couple minutes until there is a slight nutty aroma, do not allow the rice to burn, keep it
moving - Add the wine and cook while stirring, until it is fully absorbed.
- Add 1/2-3/4 cup or a big ladle of hot stock to the rice and stir non stop until the liquid is fully absorbed.
- When the rice appears almost dry, add another 1/2-3/4 cup of stock and stir non stop until the liquid is fully absorbed.
- Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed.
- As the rice cooks and the stock is being absorbed you’ll see that the rice will take on a creamy consistency this is the rice releasing its natural starches.
- After about 20 minutes the grains of rice should be tender but still firm when you bite them.
- If you run out of stick and the rice is still crunch you can add hot water and finish cooking the rice. But this will probably not be necessary.
- Turn off the heat and stir in the remaining 2 3 tbs butter, parmesan cheese and salt.
- Taste and adjust salt if needed.
- Risotto is always served immediately.
Daniel Mancini
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