I love risottos…almost any kind. They make my heart beat fast. One of my ultimate favorites is a simple, classic mushroom risotto with truffles. I’m a sucker for it. You can get me to do just about anything- laundry, back-bends and I’ll even dance with snakes- for a creamy, luscious bite.
I know that some are very frightened by the thought of making risotto and see it more of a punishment than a labor of love. I assure you, it is really easy and once you’ve got the basics down, you’re on your way to passionate risotto making. It’s like when you first started riding your bike, you just need some practice.
Fat + Savories (garlic, onion, herbs) + rice + wine + broth + more fat & cheese + sit covered for 2-3 minutes off the flame = one hella-of-a Risotto!
When working with the wine and the broth, always ensure that it has evaporated before adding more. Always stir!
Always ensure any liquids going into the risotto are warm, as to not shock the rice. That is why the broth is simmered in a separate pot and the wine warmed. Shocking the rice, will make it flaky on the outside and hard on the inside.
Risotto takes about 30 minutes total time of hovering around the pot. If you don’t think it deserves that bit of your time then I’m sorry to say you don’t deserve to devour it. I’m allowed to say that since I’ve been assigned duties of risotto police!
Do not rinse the rice. Rinsing the rice will strip it of the starches that are responsible for making it creamy.
Once you get this basic technique down, you can get creative with your ingredients.
Check out my other risotto recipes
- 1 small onion, finely chopped
- 3 cloves of garlic, finely chopped
- 200g Assorted mushrooms, finely chopped (I used porcini, oyster, chanterelle, button mushrooms)
- 250g Arborio Rice
- 1 liter chicken broth, warmed in a pot with a ladle ready for transferring
- ¼ Cup butter
- 1 cup dry white wine, warmed (cold wine will shock the rice; flaky on the outside & hard at the core)
- ½ cup shredded Parmesan
- ¼ cup creme fraiche
- 1 tablespoon finely chopped parsley
- 1 Tablespoon white truffle oil
- Salt & Pepper to taste
- On a medium flame, melt the butter
- Add the onions and garlic and saute for 3-4 minutes till soft and transluscent
- Add the mushrooms and stir. Cook for 1 minute
- Add the rice and mix well. Cook for about another 1 minute
- Add the warmed wine, stirring it often. It should take about 2-3 minutes for it to evaporate.
- Once the wine has evaporated; add the broth, one ladle at a time, stirring often. Keep adding
- more as the broth evaporates. You may not end up needing all the broth. Once you get up to
- /4 used, test the rice. Risotto is ready when it’s soft yet slightly al dente.
- Now we add the fats; cheese…
- Truffle oil…
- Finish by adding the parsley. Cover and let sit off the flame for 2-3 minutes
- Your risotto is now ready for serving!