Ingredients
- 5 cups (950 ml) chicken / vegetable stock, ( see stocks )
- 1/2 cup dried porcini mushrooms
- 4 tablespoons (60 ml) Extra virgin olive oil
- 4 tablespoons (50 g ) butter (without salt)
- 1/2 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 cup of risotto rice carnaroli
- 1 cup of dry white wine
- 1 cup of parmesan, grated (extra for serving)
- a few sprigs of fresh parsley, thyme, rosemary and tarragon
- 3 asparagus, (boiled)
- 1 handful of broccoli, boiled
- rock salt and fresh black pepper
How to Make Risotto?
A starchy rice is essential to making a good risotto. The rice of your choice can be Arborio, Carnaroli, Integrale or Vialone Nano brass. Since they are hard-to-cook rice, the cooking time of each is different.
Italians usually prefer a deep saucepan to make a creamy risotto. The reason for this is to add a lot of air into the brass with a tapping movement that they can do skillfully. With this pot knocking motion, the risotto is raised 1.5 meters into the air and returns to the pot and a creamy dense texture is obtained by adding maximum air into the risotto. In this way, it increases consistency and flavor.
Wild Mushroom Risotto Recipe Directions
- Brew the dried porcini mushrooms in a bowl by adding hot water. If you are going to use it, you can add other dried mushrooms together.
- Make a large bunch of fresh spices (Bouquet Garni) and tie it tightly with kitchen rope.
- Chop the onion finer than for cooking.
- Without washing the fresh mushrooms, gently clean them with a kitchen towel, remove the hard stems.
- Chop the small mushrooms to the size you want, set aside for visual presentation.
- Boil the asparagus and broccoli in boiling water for 6 minutes, then transfer to ice water to stop cooking and keep the color fresh.
- Cut 3-4 cm from the head of the asparagus and separate these parts to use in presentation. Slice the stem part diagonally and set them aside to add after the risotto is cooked.
- If all your ingredients are ready, heat the vegetable or chicken stock in a small pot.
- In a deep saucepan, add olive oil, add the onions and sweat.
- Fry the rice you will use right after, without washing it, with the onions, stirring continuously with a wooden spoon for 2 minutes.
- Add the fresh bunch of spices and garlic, then add the dry white wine.
- Stir continuously in the same direction and removing the starch from the rice.
- Add a scoop of hot chicken stock liquid at a time and mix. As you draw the rice liquids, add another scoop of liquid and continue to mix and grind.
- When you get to the 4th bucket, add the fresh mushrooms and the dried mushrooms we brewed. Add the juice of dried mushrooms to the risotto.
- Take the fresh spice bunch (Bouquet Garni) out of the risotto.
- Taste your risotto, if the rice is crisp but crispy, add some more liquid and mix it.
- After it’s cooked, remove the risotto from the heat. While it’s still hot, place the pot on a towel you lay on the counter.
- This stage is the most important part for a good risotto.
- To get a creamy texture by adding air into the risotto, hold the pot with one hand and move it back and forth while continuing to mix it quickly with a wooden spoon with the other hand.
- Add the parmesan and the butter cut into cold cubes and mix until it dissolves in it.
- Add the asparagus, broccoli and black pepper and mix.
- Serve in a deep bowl, add finely chopped spices and cut asparagus, and serve. Bon Appetit!
