Risotto comes from the Italian word riso( rice) and is a traditional Italian dish made from a short-grained, starchy variety of rice called arborio , baldo, carnaroli, vialone nano or roma.
The method, which involves stirring small amounts of hot stock or broth into the rice a little at a time, allowing the liquid to be absorbed as you go to get a creamy savory consistency may be long but it is worthwhile.
- 50g butter
- Half an onion
- 350g rice
- 1 liter broth
- 1 glass dry white wine
- 15g dried mushrooms (or 150g fresh mushrooms)
- 50g parmesan
- white pepper
Soak the mushroom in 4 glasses water for 15 minutes. Drain them and keep the water,discarding the last few tbsp of liquid left in the bowl
Chop the mushroom,not too fine .
Never wash your rice beforehand as this removes the starch, which is what helps give risotto its smooth texture .
Add the water of the mushroom to the broth.
Chop the onion.
Melt 40g of butter in a risotto pot/casserole, add and brown the onion .
Add the rice,cook your risotto on a low, simmering heat.
Stir it for 5 minutes and then add two ladleful of broth. Stir continuously,add the stock gradually, one ladle at a time. This gives the rice time to fully absorb the liquid and flavours
After the fourth ladle of broth,add the wine and two pinches salt.
After the sixth ladleful of broth add the chopped mushroom to the rice.
Continue to stir until the rice is fat and tender on the outside but still have a little bite in the centre:that lovely thick, velvety texture.
Finally, add 10g of butter the grated parmesan and the freshly-ground white pepper.
Stir very well and serve hot.
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