A rich risotto that is beautiful to serve.
For some time I thought risotto is a difficult dish to prepare and I didn’t even try. I gave it a try when a colleague told me he makes it regularly and I found out it is quite easy – but requires attention.
Ingredients
- 2 cups risotto rice
- 250 ml heavy cream [8.5 fl oz]
- 2 liters chicken stock [½ gallon] (I use powder)
- 200 ml white wine [7 fl oz]
- 5 big portobello mushrooms – cut to small chunks (other mushrooms are ok – mixing types is great)
- 25 gr dried porcini mushrooms [1 oz]
- truffle shavings (optional but highly recommended)
- 1 garlic head
- 50 gr butter [2 oz]
- a pinch of ground nutmeg
- grated parmesan
- canola oil
- black pepper
Instructions
Prepare the Stock
- Prepare the chicken stock in advance. I used powder to shorten the process significantly. Taste the stock before using – its taste should not be too dominant or salty (for example, I use half the package recommended amount of power for the stock)
- Heat the stock and add the dried mushrooms and let it simmer for 20 mins at least.
Prepare the mushrooms
- Sauté the fresh mushrooms in butter or oil and allow the the water coming out from the mushrooms to evaporate.
- Take the dried mushrooms out of the stock and cut to small pieces.
Prepare the Rice
- Melt the butter in a large pan.
- Add the rice and and sauté for a few minutes. Don't wash the rice!
- Add the nutmeg and black pepper.
- Before the rice starts to brown add the wine and let it evaporate, and the rice to cook a bit without the liquid.
- Add a ladle of the chicken stock and let it evaporate, again letting the rice cook a bit without the liquid. Repeat the process until the rice tastes ready – firm but with no grainy taste (al dente).
- Near the end of the preparation add all the mushrooms – dried and fresh.
- Add the heavy cream and stir gently until homogenous.
- Arrange a serving on a plate and add the truffle shavings if using. Serve with grated parmesan on the side
Notes
You can make the dish vegetarian and kosher by changing the chicken stock to a vegetarian powder with chicken stock taste or switch to a stock based on root vegetables and spices only.
