White mushroom will help make any dish more saturated in taste, aromatic and nutritious. Risotto is known all over the world. How to cook it correctly, read below.
Selection and preparation of ingredients
Mushrooms should be selected with a dense structure, fragrant, without signs of rot and damage. First they need to be cleaned, washed and dried on a paper towel, and then follow the recipe.
Important! Rice intended for making risotto should never be washed before use as directed. Otherwise, the starch located on the surface of the grains will be washed away and it will not be possible to achieve a creamy consistency of the dish.
To recreate the Italian recipe for the dish in question, it is necessary to use round rice with a high starch content of the following varieties:
- arborio;
- carnarols;
- vialone nano.
Recipes for risotto with porcini mushrooms
There are many different variations of the dish in question. In Italy, it is a hot appetizer, and the second is only considered when adding meat or fish. Two interesting recipes are suggested below, suggesting a combination of porcini mushrooms and rice with oranges and cream.
Recipe with oranges
750 g60 minutes
ground black pepper
taste
Nutritional value per 100 g:
- Boil 1.5 liters of water. Remove from heat and immerse mushrooms in it for half an hour.
- After the specified time, drain the liquid from the mushrooms. Leave the resulting broth, and wash the raw materials under running water and finely chop.
- Wash the orange. Grate the zest on a fine grater, and squeeze the juice out of the pulp.
- In a separate bowl, mix the zest, citrus juice and 4 tbsp. l sage.
- Chop the garlic, grate the parmesan.
- Strain the mushroom broth through cheesecloth, warm, add salt and ground black pepper to it.
- Heat all olive oil in a pan and 1 tbsp. creamy. Add the garlic. Pass over low heat, stirring continuously for 3-5 minutes.
- Pour the orange marinade into the pan. Soak for another 2 minutes in the heat. Add rice to the sauce and simmer until transparent. Then pour in the wine, wait until the alcohol evaporates, and gradually pour in the entire broth. Continue stewing, stirring continuously, for 20 minutes.
- Add to the workpiece 1 tbsp. butter and half grated cheese. Beat the mass lightly, working with the spoon from the bottom up.
- Remove the risotto from the heat, sprinkle the remaining parmesan on top and serve immediately.
Important! Salt can not be put at all, as the parmesan is quite salty.
Cream Recipe
900 g60 minutes
Nutritional value per 100 g:
Cut the onion into small cubes. Crush the garlic with the flat side of the knife and chop. Grind the mushrooms at your discretion.
In a saucepan with a thick bottom, heat up 2 types of oil indicated in the recipe. Add onion slices and fry until golden brown.
Put rice in a saucepan. Add garlic, put mushrooms in the workpiece. Fry for 3-4 minutes, stirring all the time.
Heat the broth, but do not bring to a boil. Keep until it is needed, all the time in small heat. Pour in white wine. Evaporate it.
Add the broth - pour portionwise 1 ladle. When the first evaporates, fill in the next. Grate the cheese and mix it with cream in a separate bowl.
Remove the risotto from the heat. Add cream cheese sauce. Stir and stand under a closed lid for 5 minutes. Arrange on plates and serve.
Cut the onion into small cubes. Crush the garlic with the flat side of the knife and chop. Grind the mushrooms at your discretion.
In a saucepan with a thick bottom, heat up 2 types of oil indicated in the recipe. Add onion slices and fry until golden brown.
Put rice in a saucepan. Add garlic, put mushrooms in the workpiece. Fry for 3-4 minutes, stirring all the time.
Heat the broth, but do not bring to a boil. Keep until it is needed, all the time in small heat. Pour in white wine. Evaporate it.
Add the broth - pour portionwise 1 ladle. When the first evaporates, fill in the next. Grate the cheese and mix it with cream in a separate bowl.
Remove the risotto from the heat. Add cream cheese sauce. Stir and stand under a closed lid for 5 minutes. Arrange on plates and serve.Video recipe
Did you know? In Italy, lunch and dinner are always accompanied by a glass of good wine. Use it to stimulate appetite and maintain vascular tone.
Risotto is not at all difficult to cook at home. And if you use the recommendations given above, then the haute cuisine, which seems at first glance unattainable for ordinary inhabitants, will become available even to a beginner.
