Mushroom Risotto
I served my daughter and son-in-law risotto for dinner. After a few mouthfuls, he remarked it was the first one he’d liked because it wasn’t claggy. How to make it “just right “ is in the instructions below.
Which risotto rice do you prefer: Arborio, Baldo, Carnaroli, Maratelli, Padang, Roma or Vialone Nano? I prefer Carnaroli, known as “king” or “caviar” of risotto rice because it produces a creamier risotto from its higher starch content. Though Arborio has its merits and makes a slightly thicker, softer risotto and maybe that’s why Arborio is the go-to variety. Vialone Nano from Veneto is slightly less “sticky” and produces a desirable waxy risotto texture.
Health benefits:
· All types of edible mushrooms contain varying degrees of protein and fibre. They also contain B vitamins as well as a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues.
MUSHROOM RISOTTO
PB
250g mushrooms, sliced
1 onion, finely diced
200g /1 cup Carnaroli or Arborio rice
250ml /1 cup vegetable stock
1L /4 cups hot vegetable stock
100g non-animal rennet parmesan, grated
Warm the vegetable stock. In a deep fry pan, add a glug of olive oil and the mushrooms, cook the mushrooms on simmer until the water from the mushrooms has reduced, about 20 minutes.
Heat a saucepan on medium heat, add the onion and a little water and cook with the lid on until it begins to soften for about 5 minutes. Add the rice and dry toast, stirring until its edges have turned translucent but the centre is opaque, about 2 minutes. Add a cup of vegetable stock and simmer, stirring constantly, until the liquid has completely reduced and the pan is almost dry. Add a cup of vegetable stock at a time, stirring often and waiting until the stock is almost absorbed by the rice before adding another cup. When the rice is plump and al dente (with a little bit of chew) it’s ready; if you run your spatula through the risotto, it will slowly flow to fill the space. Add a little parmesan cheese to make it extra creamy. Stir in the mushrooms and serve. The longer you let the risotto stand, the more the starches will set and the silky creaminess will disappear.
