Useful tips:
– The ideal types of rice for a good Risotto are Arborio and Carnaroli with their high content of starch.
– The texture of the Risotto should be creamy. To get this texture we have to keep stirring the Risotto while cooking. The outside of rice grains should be creamy but the inner side should be aldente.
– We should not soak the rice into water or wash; use it as it is.
-We should not add all chicken stock at once; Add 1-1,5 ladles each time.
– Do not skip the process of “mantecatura” which means adding butter and parmigiano reggiano in order to get the desired texture and taste. If you are on diet, better to look for another dish.
– I recommend to cook the mushrooms separately so that they would not be overcooked or so that they would not alter the texture of the Risotto.
-Better to consume the Risotto on the same day, it is not available for keeping the leftover for the other day. It losses all texture and taste if reheated.
Ingredients:
-1,5 cups Arborio rice
-4,5 cups chicken stock
-1 cup white wine (dry)
-150 gr Black trumpet mushroom (It is possible to use Portobello or Shitake but as they contain much more water it is better to sauté them for 8-10 minutes as opposed to Black trumpet mushrooms that need only 5 minutes of cooking time)
-3 table spoons of olive oil
-1 onion
-1 or 2 cloves of garlic (grated)
-75 gr parmigiano reggiano
-1 table spoon butter
-Parsley to garnish
-Ground black pepper
-Salt
Instructions:
– Dice the onion. Sauté it on medium heat with 2 table spoons of olive oil for 10 minutes. Add the garlic and continue to sauté for 5 minutes more.
– Wash and drain the trumpet mushrooms, chop coarsely. Sauté them with 1 table spoon of olive oil for 5 minutes.
– Add rice to the sautéed onions. Cook them for 5 minutes while occasionally stirring.
– Add wine, cook until the wine evaporates. (about 5 minutes) Stir it.
– Heat the chicken stock.
– Add 1,5 ladles of chicken stock into the rice, keep stirring. When the rice absorbs all stock, add 1,5 more ladles of stock
– Add 1,5 ladles of chicken stock, salt, black pepper and the sautéed mushrooms. Continue to cook while stirring.
– 10 minutes after you added the mushrooms, remove the Risotto pan from the heat, add grated or chopped Parmigiano Reggiano, butter and finely chopped parsley; stir them well. Leave the Risotto rest for 3-4 minutes before serving.
– Garnish Risotto with some parsley and Parmigiano Reggiano before you serve the plate.
Enjoy!
La Chef Turca 