Try this Mushroom Risotto recipe, or contribute your own.
- pepper
- salt
- 1 tbsp olive oil
- 2 shallots, sliced
- 6 cups vegetable stock
- 1/2 cup white wine
- 1 large onion diced
- grated parmesan to taste
- 6 garlic cloves
- 2 rashers hickory smoked bacon diced (optional)
- handful of dried porcini soaked
- 300 g mixed mushrooms diced (i used white button, flat, oyster and shitake)
- 1 tbsp of butter
- 2 cups rice (arborio is the usual rice used for risotto b
- small handful parsley chopped finely
- Carbohydrate 37.7905283159065 g
- Cholesterol 15.265 mg
- Fat 6.95194468786184 g
- Fiber 2.04982034158707 g
- Protein 3.44552546875435 g
- Saturated Fat 3.82985456254996 g
- Serving Size 1 1 (2280g)
- Sodium 8508.62082327998 mg
- Sugar 35.7407079743194 g
- Trans Fat 0.570962687509798 g
- Calories 221 calories
Step-by-step
- Heat up a dash of olive oil and duck fat in a large fry pan on low to medium heat. Add shallots, onion and garlic, sauté until translucent. Add the bacon, cook for 2 minutes.
- Remove porcini mushrooms from liquid, chop and add to the pan. Add the remaining mushrooms and cook until soft. Add butter, salt and pepper and cook for 1 minute.
- Add the reserved mushroom liquid and wine, stir until absorbed.
- Add the stock 1 cup at a time, allow liquid to absorb before adding the next. By the absorption of the 6th cup the rice should be cooked. Turn of the heat.
- Stir through the fresh parsley and sprinkle of parmesan and serve.
Will this absorb all the liquid before the grains actually soften? Starch behavior dictates the entire outcome of the dish, specifically the requirement to add warm stock gradually rather than all at once. Pouring liquid in one-cup increments forces the arborio grains to release surface starches through continuous friction, creating the characteristic creamy emulsion without requiring heavy cream. Maintaining a low to medium heat ensures the starches gelatinize properly instead of boiling the rice into mush. Reconstituting dried porcini mushrooms provides a concentrated umami liquid that should always be strained to remove grit before hitting the pan. Utilizing a wide fry pan rather than a deep pot maximizes surface evaporation, which accelerates the reduction process and prevents uneven cooking across the rice bed. Storing leftovers requires careful consideration because cooked rice continues to absorb moisture as it cools, leading to dense clumps upon refrigeration. Proper storage involves spreading the finished risotto flat on a baking sheet to chill rapidly within two hours, then transferring it to an airtight container for up to three days. Freezing is structurally viable for up to two months, though the starch matrix will naturally break down slightly during the thaw, resulting in a softer texture than freshly made batches. Reviving stored risotto requires adding a splash of fresh vegetable stock or water and warming it gently over medium-low heat while stirring constantly to rebuild the emulsion. Incorporating the butter and grated parmesan strictly off the heat prevents the milk solids from separating and oiling off. Precise heat control combined with patient liquid absorption remains the single technique that determines success or failure.
