Saturday, October 13, 2007

Risotto

Risotto and mushrooms

Risotto from the Italian language means rice. A secret of its popularity is great number of cooking variants. Invariable is one rule: rice in risotto has to be tender outside and hard inside. It is very important to choose right rice kind. The best one is middle grains. When you cook such rice, it discharges enough starch and rice mass become soft and sticky. But for all that, grains keep hard. The best choice of rice is Arborio, Vialone and Carnaroly. Don’t wash rice before cooking! And always when you add meat or vegetable bouillon, it has to be very hot. Cook risotto 20 minutes stirring slowly but continuously.


Step 1: Saute onion with 1 tbsp butter. To make more juice, add pinch of salt;



Step 2: Add 300g rice and stew it during 3 min stirring slowly. Pour in 150 ml wine and let it boil away. Add mushrooms, stir;






Step 3: Add 1l hot bouillon gradually as rice will take it up. Stir constantly;




Step 4: Dissolve pack of saffron stamen with hot bouillon and mix with prepared rice (over 20 min);









Step 5: In conclusion add 40g grated cheese and 1 tbsp butter to rice, stir. Strew with parsley, stir. Serve at the same time.








Saffron imparts appetizing yellow color and gives piquancy to risotto. If you haven’t saffron, use turmeric.

Fresh green is part and parcel of Italian cuisine. You can put basil, thyme and parsley to risotto. Don’t chop green, just tear leaves off.

Ceps (fresh or dried) impart especial, nut flavour to risotto. If you use dried mushrooms, soak it into hot water during 20 minutes. Then pour water out and add mushrooms to the rice.

Parmesan is one of the most appropriate cheeses, but you can also use moccarella, mascarpone or gorgonzola.

Bon appetit!

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