Making risotto the ‘proper’ way, normally involves standing at the pot and stirring for 20-30 minutes, ladling in hot stock spoon by spoon and making sure it is absorbed before the next spoonful is added.
Now I say ‘proper’ because this cheat's risotto recipe from Bill Granger delivers great taste without most of the hassle!
“Taking a bit of care of the mushrooms and the soaking water may seem a bit of a faff - but it is worth it, to ensure that your final risotto is less likely to have a gritty texture.”
This recipe is a firm family favourite that we have made countless times over the years.
Ingredients:
10 g dried porcini mushrooms
1 tbsp olive oil
1 white onion, finely chopped
sea salt
25 g butter
250 g arborio rice
500 ml chicken stock
50 g parmesan cheese, grated
freshly ground black pepper
To serve:
3 tbsp shredded flat-leaf (Italian) parsley
2 tbsp parmesan cheese, grated
Serving: 2/3
Method:
1. First, reconstitute the porcini mushrooms by soaking them in 500 ml of luke-warm water for 30 minutes.
Top Tips:
Look for large porcini with a predominantly creamy colour and avoid packets with small, dark, crumbly pieces of mushroom.
If your mushrooms are gritty, rinse them clean under cold running water before you soak them.
Filter the soaking water if you can see dirt at the bottom of the bowl - simply pour it through a sieve lined with muslin or paper towel. Alternatively, we use paper coffee filters as they work particularly well.
Taking a bit of care of the mushrooms and the soaking water may seem a bit of a faff - but it is worth it, to ensure that your final risotto is less likely to have a gritty texture.
2. Heat a large heavy-based saucepan and add the oil, onion, salt and half the butter. Cook over a low heat until the onion is translucent but not browned, stirring occasionally.
3. Add the rice and stir for a few minutes until the grains are glistening. Increase the heat to high and add the porcini mushrooms, soaking water and chicken stock and bring to the boil. Cover the pan and reduce the heat to a simmer. Cook for 15 minutes, stirring occasionally.
4. Remove from the heat and stir in the parmesan, remaining butter and black pepper. Cover and let stand for 2 minutes.
5. Serve sprinkled with parsley (optional) and parmesan.
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Source: Simply Bill by Bill Granger
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