Mushroom Risotto Recipe
A few months ago I received a comment or message saying it was surprising that I don't have a risotto recipe. She was right. While there were various versions of some recipes, I did not have a single risotto recipe. As of this date, I have been sharing recipes for fourteen years. This is enough time to share all the well-known recipes. If I haven't shared a recipe during this time, there is only one reason; I'm not much of a fan of that dish. In short, risotto is not one of my favorite dishes.
I've had very, very good risottas so far. They were all forced or accidental. I enjoy eating it, but I don't miss it afterwards, I don't want to make it at home or order it in a restaurant. There are no misspellings or missing words in the next sentence, it's just the sentence that best describes my thinking. Risotto is a very rice dish. Although paella is a dish made with rice, it has many ingredients and is a rich dish. Similarly, the tavuk kapama as well. But even though the risotto I eat is delicious, it feels like it sits heavy on my stomach after eating it. As such, I don't make it at home, and as a result, I haven't had the chance to share a risotto recipe in these fourteen years. The comment I mentioned above was the trigger. Speaking of which, I wanted it to be on my blog.
Risotto is a dish with a distinctive rice like paella. Arborio rice is used to make risotto. I recommend sticking with it if you can. If you can't find it or if you don't want to make that investment, you can use osmancık rice in Turkey and the smallest size rice you can find abroad. The feature of arborio is that it gives a sticky consistency when cooked. When you use a different rice, you can wash the rice as little as possible to compensate for the lack of this feature.
Another feature of the risotto is that the water is added gradually. Chicken broth or vegetable broth is generally used for risotto. I used porcini broth because I love the taste and smell of porcini. I think the result has been tremendous. But you can also use chicken or vegetable broth according to your taste.
Enjoy the recipe...
- 2 cups of arborio rice (risotto rice),
- 1 small onion,
- 300 g of mushrooms of your choice,
- 1/2 cup of porcini mushrooms,
- 5 tablespoons of olive oil,
- 1 tablespoon of butter,
- 1 cup grated Parmesan,
- 1/2 cup of white wine (you can omit it or use a few tablespoons of apple cider vinegar instead),
- 1 liter of boiling water.
- Wash and drain the porcini mushrooms, place in boiling water and keep it aside,
- Chop the onion into small pieces,
- Heat olive oil in a large pan, add into the onion and and stir fry until soft,
- Add the chopped mushrooms and stir fry on high heat,
- Add the washed and drained rice and mix,
- Take the porcini mushrooms from the water in a colander and add them to the rice,
- Add one-fifth of the broth of the porcini mushrooms and mix,
- When the water is absorbed, add a quarter of the remaining broth and mix,
- Add the wine and mix,
- Add the remaining broth little by little and cook until the rice is soft,
- Add salt, butter and parmesan, mix and cook for a few more minutes and remove from heat,
- Top with parmesan and serve immediately.
Enjoy your meal...