This is my first attempt at making a risotto recipe. I borrow heavily from recipes and techniques from Kenji at Serious Eats, so please read his articles here: http://www.seriouseats.com/2011/10/the-food-lab-the-science-of-risotto.html and http://www.seriouseats.com/recipes/2017/04/mushroom-asparagus-risotto-recipe.html
Didn’t go perfect, but it turned out delicious.
Risotto recipes are one of those recipes that many people are hesitant to try at home, because they are struck with fear that it will not turn out, or that it will require careful tending the entire time. Cooking it the traditional way where you gradually ladle in hot broth and stir carefully, it can be a bit delicate, but using the techniques shown here it becomes a much easier dish. Kenji made some controversial, but overall quite effective modifications to the classic risotto and the result is a simple, easily executed dish. I’ll be posted a fine tuned version of this risotto recipe soon, but here is a rough outline to get you guys started.
As Kenji explained in his articles, and I mention in the video, the reason we soak the rice is to try and get the best of both worlds, a very creamy risotto and the nice toasted flavor. And it really does work, served it to a friend who said they don’t normally like risotto and they loved this risotto recipe.
Mushroom Risotto Recipe
Heavily Inspired by Kenji at Serious Eats, please read his articles, and recognize his contributions when you share this.
- 2 tbsp extra virgin olive oil
- 2 tbsp butter (unsalted)
- 1 cup dry white wine (I used a cheap chardonnay (Rex Goliath))
- 4 cup Low Sodium Chicken Stock (I used Swanson’s unsalted)
- 1.5 Cups Risotto rice (I used arborio)
- 1 lb Mushrooms (sliced) (I used 1 1/2 in the video)
- 4 oz Parmesan (grated)
- 1/2 Cup Heavy Cream (whipped to stiff peaks) (I used 3/4 in the video)
- 1/2 Onion (chopped) (I used 1 in the video)
- First soak the rice in the unsalted chicken broth for about five minutes
- Strain the rice through a fine mesh strainer saving the stock
- Heat pan to medium-high heat and add fats
- Cook onions and mushrooms together until mushrooms start to brown, salting and peppering to taste
- Add strained rice to pan and cook until lightly toasted but not browned or scalded
- Deglaze pan with white wine
- Add 3 cups of the chicken stock, bring to simmer, reduce heat, cover and cook for ten minutes
- Uncover, shake pan to redistribute rice, stir, cover, and cook for another ten minutes (I screw this step up in the video, do as I say not as I do)
- Uncover, add remaining stock, and simmer until desired consistency
- Heat oven on low, and place plates in oven to warm
- Off heat, add whipped cream and cheese to dish, stirring to combine, and serve immediately
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