Mushroom Risotto Recipe
Originating in the rice-growing area of Northern Italy, Risotto is renowned for the delicious creamy texture it gets from the high starch content found in the rices of the region. The three most popular and well known varieties of risotto rice can easily be found at a local grocer, and will each have a slightly different influence on the final dish. Arborio rice (perhaps the most common) is a larger plump grain rich in amylopectin, a starch that dissolves during the cooking process making for a stickier risotto; Vialone Nano is a stubby, small grain packed with amylose, a starch that does not soften easily during cooking, making for a looser risotto; Carnaroli, a newer hybrid strain that crosses Vialone Nano with a Japanese varietal, brings a balance that will result in a creamy, yet firm, final product.
In this recipe, we use a Le Creuset oven for our risotto - the enamelled cast iron and semi-gloss internal finish diminishes scorching and is ideal for risottos!
Tip: Since the rice starch plays a fundamental role in the texture of your risotto, never rinse the rice before cooking it!
Mushroom Risotto
Chef Angela Consiglio
Yield: 6 Servings Ingredients:
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Method:1) Soak the dried mushrooms in 2 cups of hot water for 30 minutes. Reserve the liquid and pass through sieve lined with cheese cloth. Set liquid aside. Chop the soaked porcini mushrooms, set aside. |
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2) In a medium stock pot add porcini stock and chicken/veg stock. Bring to boil then keep on a low simmer. 4) Heat remaining oil and butter in medium/large Le Creuset dutch oven. Add the onion and sauté for 10 minutes or until translucent. Add the garlic and cook for 1 minute. Add the rice, stir to coat with oil and butter for 1 minute. Add in the white wine and allow majority of liquid to evaporate. |
Click here for a printable version of our Mushroom Risotto Recipe!
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