Italian mushroom risotto Recipe

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Recipe Description - Italian Mushroom Risotto:

What is risotto? 

Contrary to popular belief, this is not pilaf and not its kind, and risotto cannot be called porridge. This is a completely independent dish, rather not even a dish, but a way of cooking rice Buy shrooms online Canada.


Why is it better to cook risotto in a pleasant company? 

You can cook alone, but you can't eat alone. Risotto loves a company of 4-6 hungry people. The cooking process itself takes no more than 20-25 minutes, but it requires a lot of attention and patience.


mushroom risotto Recipe
mushroom risotto Recipe


What do you need to prepare in order to get a delicious risotto?


A good risotto will not work without:


1) A wooden spoon, which is needed for constant stirring of rice;
2) Ladle, with which you will add the broth;
3) Large pots;
4) A large cast-iron skillet with a comfortable handle(s) in which risotto will be cooked and another small skillet for cooking mushrooms.
Crockery, of course, plays an important role, but without quality products, all efforts to find the right utensils will be in vain.


All ingredients must be fresh!


What kind of ingredients to stock up depends on what kind of risotto you are going to cook. I recommend cooking risotto with mushrooms Portobello (Portobello) - this is one of the varieties of mushrooms more familiar to us, but you can replace it with classic mushrooms or porcini mushrooms. This recipe cannot be called a classic, but with this example you can understand the basic principle of preparing this Italian dish.


Italian mushroom risotto: composition, calories and nutritional value per 100 g

 
Proteins 2 g
 
Fat 5.22 g
 
Carbs 13.8 g
To learn more
More detailed information about the composition and calorie content of dishes is available in the Patee app. Recipes for iPhone, iPad and Android


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KILOCALORIES

Risotto does not start with rice at all, but with properly cooked broth. The broth can be vegetable, meat or fish, sometimes purified drinking water can be used instead of broth. Chicken broth is perfect for mushroom risotto.
So, get out your big pot and start creating. Rinse the chicken thoroughly in running water, separate the legs and wings from it, and cut the remaining body into 4 parts. Put the chicken in a saucepan, add some salt and pour 5 liters of water. Salt should be added quite a bit, no more than a pinch, since the broth should remain practically unsalted. Put the pot on the fire. Next, finely chop the shallots, place in a cast iron skillet and cook until the onions become translucent. After boiling the broth, add onion and pepper to it and cover the pan with a lid for an hour and a half.


With the most important thing sorted out, now you can start cooking the risotto itself. Let's prepare all the necessary ingredients:
- 2-3 pieces of fresh Portobello mushrooms or 200 g of porcini mushrooms;
- 1 small head of shallots or white onions;
- 2 small cloves of garlic;
- a bunch of parsley;
- 100 grams of butter;
- 1 glass of dry white wine;
- 1-1.5 liters of previously cooked chicken broth;
- 50 grams of Parmesan cheese;
- salt, ground black pepper.

***
It is worth briefly explaining why exactly this kind of rice, just this kind of cheese and only dry wine are used to make risotto. Rice suitable for risotto contains two types of starch, one of which is on the surface of each grain of rice, it is it that allows you to achieve a creamy texture, and the other is inside and prevents the rice from overcooking and turning the risotto into porridge. It is to preserve the starch on the surface of the grains that rice for risotto should never be washed.
Just like three types of rice, only three types of cheese can be called ideal for risotto. These are Parmigiano Reggiano or Parmesan, Grana Padano and Trentingrana. All these cheeses have a grainy texture in common, and they are the ones used in the classic risotto recipe. With the choice of wine, the situation is much simpler. In fact, there are only two requirements for it: it must be dry and of high quality.

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