I am so much into risotto lately and the fresh vegetables that I see around give me ideas to prepare one! Yesterday for example I found fresh porcini mushrooms at one of my favourite grocery stores here in Paris: Terroirs d’Avenir. So happy to bring some home with me and cook a yummy, creamy risotto for dinner.
To start you need some home-made stock recipe, please click here for my recipe – you will see, it is super easy:
Once the stock is ready, we can move to the risotto.
About the kind of rice, my favourites are Carnaroli, Arborio, Acquerello and Vialone nano.
Let’s clean the mushrooms first: I have been taught not to put them under the water as it washes away part of the aroma & flavor. So it might take some time to do it but I clean them delicately with the help of a small brush + a kitchen cloth. Cut off the lower part and the rest in thin slices.
Cut the butter in small cubes and put it in the fridge. It has to be cold when you add it to the rice.
Grate the Parmigiano Reggiano.
Take a large pan, add the extra virgin olive oil and one clove of garlic cut in two halves. Put the pan over low heat. When the garlic turns golden brown, remove it from the pan. Turn the heat on medium-high. When the pan gets hotter add the mushrooms. Stir them and in a couple of minutes they will get tender and ready. Turn the heat off. Put the mushrooms in a bowl, without the garlic, and put them aside.
Take a large pot. Add the extra virgin olive oil and the onion cut in thin slices. Put the pot over low heat. When the onion turns golden brown, add the rice and turn the heat on medium. Let the rice toast for a couple of minutes stirring it constantly. Add the white wine. Once evaporated, add the stock. The stock has to cover the rice – no need to add more. Taste the stock and see if you need to add some more salt to the rice as you might have salted the stock earlier. Turn the heat on low.
Cooking a risotto requires some patience and time. You need to stir it from time to time, very gently. The rice doesn’t have to stick to the pot. You need to add the stock little by little until the rice is cooked the way you like it and stock is absorbed.
I can’t tell you how much stock you will need, you just need to befriend your rice and get to taste it until it is ready. It has not to get too sticky or too liquid, the right consistency is creamy or as we say it in Italian “all’onda”.
“All’onda” means that you can create waves with the risotto when you stir it in the pot. Actually it is easy. It just requires some practice and calm. If I can, everybody can 😉
When the risotto is ready, turn the heat off.
Now you are ready for the renown “mantecatura” !
The “mantecatura” consists in adding the parmigiano reggiano and the cold butter little by little. Mix until completely melted and blended with the rice.
Add the mushrooms and the fresh thyme. Mix one more time and…
…Buon appetito !
Recipe for 2 :
– 180 gr Vialone nano rice
– about 300 gr porcini mushroom
– 4 tablespoons of extra virgin olive oil for the pan
– 1 clove of garlic
– 1 white or yellow onion (medium size)
– 4 tablespoons of extra virgin olive oil for the pot
– 4 tablespoons of white wine
– 40 gr of cold butter
– 80 gr Parmigiano Reggiano
– vegetable stock as much as needed