I cooked this last night. Here is a pic of the leftovers:
Ingredients:
Onion
Leeks
White wine
Mushroom stock
Chicken stock/vegetable stock (actual stock - not those fake cube things)
Arborio rice or any other short grain, high starch rice
Mushrooms - your choice which variety
Liquid smoke
Parmesan cheese
Mustard
Salt
Pepper
Technique:
I first chop and slice fresh mushrooms. I season with oil and salt and then fry or grill them at a really high temperature to get proper grill marks on them, or proper browning like a steak. I then reconstitute dried mushrooms in hot water and let them steep for at least a half an hour. Don't worry about water-logging them, like some old wives' tales tell you. The liquid from the mushrooms I then reduce to half its volume to concentrate the mushroom flavour, and I then mix it with chicken/vegetable stock to make up the difference. My recipe calls for 500g arborio rice which means you will need just under 2L of liquid. The liquid needs to be kept hot but not boiling. I then add a tablespoon of mustard and 5 drops of liquid smoke, which is an essential in my kitchen. It is amber gold.
Then sweat an onion in a pan (sweating is cooking in a pan with oil/butter at a very low temperature - you should hear no sizzle - if it sizzles then you're frying and it releases a different flavour) until they're translucent. I then add leeks and garlic and the 500g of arborio rice and fry at a higher temperature until the rice just begins to brown slightly - just one or two pieces need to hit this stage, then you know you're ready to start adding liquid. The frying of the rice is important as it releases great flavour and creates an oil film over the rice, which helps to prevent it from releasing too much starch.
First add 3/4 of a cup of white wine and allow it to be absorbed, then add enough stock to cover the rice and lower the temperature to as low as it will go, and do not stir. As you stir, you will release starch from the rice, which if done too much will make the end result like glue. Every now and then you can stir to ensure that it doesn't catch on the bottom, but if you feel the urge to stir, rather shake the pot/pan a little. I like to cook mine in a deep sided, large pan, but a pot will do.
As the liquid is absorbed, add more to cover the rice and ensure that it isn't catching on the bottom. What you're trying to do here is ensure that when the rice is cooked through, but still slightly el dente, you use the last of the liquid. It should nearly all be absorbed. Once you reach this stage (+- 30 minutes), add a large cup of parmesan cheese, all of your mushrooms, chopped chives, basil and parsley, and start to stir it in thoroughly. This is where you'd going to release starch now and make the risotto creamy, but not gloopy. Stir to release starch until just before you reach your desired consistency, as it will still thicken afterwards. Now place a lid on and allow to steam for about 10 minutes, off the heat. Taste for seasoning, but it shouldn't really need much, if any. Some black pepper is good. Serve immediately.
It might take a little trial and error to get the timing and consistency right, but it is well worth the experimentation. Even your cock-ups will taste good, using this recipe.
Now for your leftovers:
Make Arancini Di Riso. Which simply requires you to place a piece of cheese inside a ball of risotto and crumb them. Best way to do this is so shape the balls with the cheese inside, dredge in corn flour, then egg, then breadcrumbs. Place the crumbed balls in the fridge for an hour to firm up, then deep-fry them for about 3 minutes. Serve with whatever sauce you want...
Ingredients:
Onion
Leeks
White wine
Mushroom stock
Chicken stock/vegetable stock (actual stock - not those fake cube things)
Arborio rice or any other short grain, high starch rice
Mushrooms - your choice which variety
Liquid smoke
Parmesan cheese
Mustard
Salt
Pepper
Technique:
I first chop and slice fresh mushrooms. I season with oil and salt and then fry or grill them at a really high temperature to get proper grill marks on them, or proper browning like a steak. I then reconstitute dried mushrooms in hot water and let them steep for at least a half an hour. Don't worry about water-logging them, like some old wives' tales tell you. The liquid from the mushrooms I then reduce to half its volume to concentrate the mushroom flavour, and I then mix it with chicken/vegetable stock to make up the difference. My recipe calls for 500g arborio rice which means you will need just under 2L of liquid. The liquid needs to be kept hot but not boiling. I then add a tablespoon of mustard and 5 drops of liquid smoke, which is an essential in my kitchen. It is amber gold.
Then sweat an onion in a pan (sweating is cooking in a pan with oil/butter at a very low temperature - you should hear no sizzle - if it sizzles then you're frying and it releases a different flavour) until they're translucent. I then add leeks and garlic and the 500g of arborio rice and fry at a higher temperature until the rice just begins to brown slightly - just one or two pieces need to hit this stage, then you know you're ready to start adding liquid. The frying of the rice is important as it releases great flavour and creates an oil film over the rice, which helps to prevent it from releasing too much starch.
First add 3/4 of a cup of white wine and allow it to be absorbed, then add enough stock to cover the rice and lower the temperature to as low as it will go, and do not stir. As you stir, you will release starch from the rice, which if done too much will make the end result like glue. Every now and then you can stir to ensure that it doesn't catch on the bottom, but if you feel the urge to stir, rather shake the pot/pan a little. I like to cook mine in a deep sided, large pan, but a pot will do.
As the liquid is absorbed, add more to cover the rice and ensure that it isn't catching on the bottom. What you're trying to do here is ensure that when the rice is cooked through, but still slightly el dente, you use the last of the liquid. It should nearly all be absorbed. Once you reach this stage (+- 30 minutes), add a large cup of parmesan cheese, all of your mushrooms, chopped chives, basil and parsley, and start to stir it in thoroughly. This is where you'd going to release starch now and make the risotto creamy, but not gloopy. Stir to release starch until just before you reach your desired consistency, as it will still thicken afterwards. Now place a lid on and allow to steam for about 10 minutes, off the heat. Taste for seasoning, but it shouldn't really need much, if any. Some black pepper is good. Serve immediately.
It might take a little trial and error to get the timing and consistency right, but it is well worth the experimentation. Even your cock-ups will taste good, using this recipe.
Now for your leftovers:
Make Arancini Di Riso. Which simply requires you to place a piece of cheese inside a ball of risotto and crumb them. Best way to do this is so shape the balls with the cheese inside, dredge in corn flour, then egg, then breadcrumbs. Place the crumbed balls in the fridge for an hour to firm up, then deep-fry them for about 3 minutes. Serve with whatever sauce you want...
Last edited:
now im hungry
