Risotto is an Italian Rice Dish that results in a creamy texture of rice and flavours added. A simple to prepare dish, that is slow cooked, making all the effort and time put into it, that much more satisfying. Mushroom Risotto makes for a perfect Starter to Main Meal, and a great Vegetarian Option for guest, or a meat-free meal for you.
With this Post, I aim to take your tastebuds on a deliciously memorable journey to Italy. Risotto, derived from ‘Riso’ meaning RICE, is a North Italian rice dish. In an age of all things quick and easy, our lives are taken over with fast speed cooking using instant pots and air-fryers, Risotto will make you SLOW DOWN.
Risotto is made using a few variety of Italian rice grains, but the most common one, and one that I use as well, is Arborio, a short grained rice. Typically, risotto is prepared by beginning with a flavour base (Soffritto), and then gradually and adding in broth/stock. The overall outcome of risotto is based on the flavour base and broth used.
By gradually adding ladleful amounts of broth to the flavoured rice grains, allows for the liquid to be absorbed by the rice, and starch is released as the cooking process continues. The release of this starch, allows for a creamy end result, when the risotto reaches al-dente point, this is even without any added cream. Adding in Parmesan cheese towards the end of cooking, also brings about further flavour and texture enhancements to the risotto.
Now let’s get you, or your tastebuds, travelling to Italy, with this delicious and simple Mushroom Risotto. Get out those aprons, and let’s enjoy the slow and easy cooking process of risotto.
Happy “Risotto Stirring” Lovelies
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Author: Foodeva Marsay (@foodeva_marsay)
YOU WILL NEED:
200-250 Grams Mushrooms, sliced (any variety, a mixed variety is fine as well)
2-3 Tablespoon Olive Oil
1 Tablespoon Ghee/Butter
1/2 teaspoon crushed garlic (finely chopped or paste)
Few sprigs of Fresh Thyme
1 small Onion, finely chopped
1 Cup Arborio Rice (risotto rice)
1/4 Cup White Grape Juice/Water + 2 Tablespoon White Vinegar/Lemon Juice (To deglaze)
6 Cups, Strained Vegetable or Chicken Stock (1.5 litres)
1/3 Cup Parmesan Cheese(grated)
Salt and Pepper to season
Drizzle of cream(Optional)
chopped parsley to serve
~ Prepare the Vegetable/Chicken Stock, ensure the stock is HOT, and strained.
~ In a medium thick based pot/pan, add in oil and ghee/butter
~ Add in the chopped onions, when onion is translucent, add in the garlic and thyme and stir well/
~ Follow by adding in the Sliced Mushrooms
~ Sauté for 1-2 minutes, until no moisture in pot.
~ Now add in the Arborio (risotto) Rice, and stir all the ingredients together to coat the rice grains.
~ Season with salt and cracked black pepper, taking care as the stock will also have salt.
~ Pour in the DEGLAZE liquid, and stir until absorbed.
~ Lower the stove heat to medium, and Now gradually add in a ladleful stock at a time, until absorbed.
~ Keep adding the stock, and string the risotto, until the rice is Al Dente
~ When Risotto reaches Al Dente stage, add in the parmesan cheese, and stir well. The risotto should have a luscious, creamy consistency.
~ If using the cream, add a little drizzle to the risotto and stir, for an even more luxurious taste.
~ Serve Risotto Hot, with a further sprinkle of parmesan and chopped parsley.
FIND MY STEP BY STEP VIDEO TUTORIAL ON MY YOUTUBE CHANNEL HERE:
NOTES BY FOODEVA MARSAY
> Risotto can be served as a starter or main dish
> I used the Ina Paarman range of stock, you can use any brand you prefer.
> Brown a few slices of Mushrooms, and keep aside, if you prefer to add them as a topping to this risotto.
> The deglaze liquid is what I use, grape juice or water with a dash of vinegar or lemon juice. Careful not to add too much vinegar/lemon juice, as this will make the risotto a little too acidic/tart in taste.
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Here is another Italian Inspired Dish for you to try, on Foodeva Marsay Website…
Best Homemade Paste and Pizza Sauce>>> https://marriamsayed.com/2018/01/24/best-homemade-pasta-pizza-sauce-marinara-neapolitan-sauce/