Mushroom Risotto
Risotto • China
Description
Constant stirring is a crucial part of the risotto cooking technique. Equally important is the final state of the rice — al dente, somewhere between raw and fully cooked, leaning closer to cooked — as well as the consistency of the risotto; it should not be crumbly like pilaf but rather should float in a sauce.
Ingredients
- Arborio rice 10 oz
- Butter 5 oz
- Onion 1 head
- Dry White Wine 5 fl oz
- Chicken Broth 0 qt
- Champignons 10 oz
- Salt to taste
- Saffron a pinch
Step-by-Step Guide
Step 1
Finely chop the onion and sauté it in a saucepan with butter until it begins to smell fragrant. Add the finely chopped mushrooms and cook them until they release their moisture. Then, add the rice to the saucepan and sauté it with the onion and mushrooms for two minutes, stirring constantly.
Step 2
Pour the rice and onion with chicken broth and wine. Cook uncovered, stirring constantly. When the broth and wine have reduced by half, add a tiny pinch of saffron and season with salt. Continue to cook, stirring, until the rice is done. If the liquid evaporates too quickly, add more water, wine, or broth.
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