A tasty mushroom risotto is something that I really do appreciate from time to time. The preparation of the dish is simple, quite effortless and reasonable quick, under 30 minutes in my modest opinion.
I start preparing the ingredients for 4 person:
– chop an onion in tiny peaces
– brush clean the mushrooms and slice them all (ca 150gr). I love the chestnut mushrooms variety for this risotto.
Start cooking the onions on a little bit of olive oil. Do not burn the oil and lower the temperature before the onions start to burn. The onions have to tusn dark yellow, almost brown, but not burned at all. Feel free to add some water (just a little bit) if needed.
The low amount of water is just needed to cool down the whole thing before adding the mushrooms. Mix everything and close the lid.
Let it cook on low temperature.
In the meantime your water that you have aside is almost boiling. You will be adding the Arborio rice that you rinsed properly. This removes loose surface starch from milling and transport, preventing the cooked grains from turning sticky, clumpy, or gummy. Place the rice in a bowl, cover it with cold water, gently swirl the grains with your hand, pour out the cloudy water, and repeat two to three times. After that add it into the boiling water that you salted a little by using a vegetable based bouillon cube.
After 10 minutes remove the rice and add it into the pan containing the mushrooms. Add the water from the rice cooking slowly as much as it’s needed. The consistency needs to get creamy and the rice must not get overcooked. Feel free to add spices as your taste requires. A must is some garlic, pepper and parsley. You may add to it some curcuma if you want to add some color to it and the boosted health benefits. 🙂
The result should be something like the below image:
Buon appetito! 🙂
Kind Regards,
Aramis