October 9, 2012
Many of you probably know how to make risotto… I never really made it before. Its my husbands thing, he does it so well I never tried.
So when I went to the Square Food Foundation and learnt how to make it from a top chef… It was a surprise how easy it was… I know I know everyone says this.
They taught us little chef tricks; how to slice an onion really small and tips on how to make a risotto really great, and how important it is not to brown your onions.
So for a really amazing mushroom risotto you need;
2 pints stock (chicken, or vegetable) note that if you don’t have fresh buy the best cubes you can find
2 tbsp olive oil
knob of butter
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
½ head celery, trimmed and finely chopped
400g risotto rice
2 wine glasses dry white wine
100g sliced mushrooms – I used a mix of exotic mushrooms but chestnut would also work
salt and freshly ground black pepper
115g freshly grated Parmesan cheese
Heat the stock.
Melt a knob of butter in a pan and add the mushrooms and the leaves from a couple of sprigs of thyme. Cook over a gentle heat, stirring until the mushrooms soften and turn golden. Stir in 1 chopped clove of garlic and cook for a further minute and put to one side.
Put the oil and butter in a saucepan, add the onion, garlic and celery and cook very slowly for about 15 minutes without colouring… This is called a soffrito. You want everything to go translucent.
Then add the rice and very briefly lightly fry until the edges go a little translucent. Add the wine and keep stirring – it will smell fantastic.
Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside.
Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.
Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite.
When the rice is nearly cooked, and just before you add the final ladleful of stock, stir in the mushrooms. Remove from the heat and add the butter, parmesan and 1 tbsp of mascapone if you like.
Season now to your taste…
Put a lid on the pan and allow to sit for 2 minutes so it gets all creamy. Then eat!
This is now my favourite thing to make and I have already made a few different risottos, and I am now going to make sure I always have risotto rice in the house.