Materials:
250 gr. Arborio rice
1 pc. onion
1 clove of garlic
150 g chestnut mushrooms
1-1.5 liters of chicken stock
2-3 tablespoons of olive oil (for Risotto)
2 tablespoons of olive oil (for frying mushrooms)
2-3 tablespoons of butter
1 teaspoon of white wine
3 tablespoons of parmesan cheese
Black pepper
Fabrication:
Roasting Mushrooms:
1- Chop the mushrooms
2- Put olive oil in a deep pan and heat it. Put the mushrooms in the pan. Add salt and pepper and fry.
Making the Risotto:
1- Chop the onion for food, grate the Parmesan cheese.
2- Put olive oil in a deep saucepan and heat it, then add the onions and fry for 2-3 minutes (they will not change their color).
3- Add the rice and cook for 2-3 minutes, stirring constantly. When the rice becomes transparent, add the white wine and continue cooking over medium heat.
4- When the rice absorbs the wine well, add 1 ladle of chicken stock and continue mixing. Add black pepper.
5- Continue adding chicken broth with a ladle until your risotto has a creamy consistency and is slightly hard on your teeth.
6- Add the grated Parmesan cheese and mix again.
7- Quickly mix the Risotto, which has reached the desired consistency, by adding butter cubed into it.
8- Finally, add the roasted mushrooms and mix.
9- When the mixing process is finished, take it to the serving plate. Turn the plate slightly on its side and tap the bottom so that the Risotto spreads on the plate as in the photo.
Risotto is difficult to make. Our Italian chef tells us his tricks.
So what are these tricks;
- If you are going to make risotto, you should definitely use Arborio rice because this rice has a higher starch rate.
- Since baldo rice is generally used in Turkey, the risotto cooked cannot achieve a creamy appearance and extra cream is added to it. Of course, this situation changes the whole flavor of the whole risotto.
- You add a ladle of water, not all of a sudden, a spatula is passed right through the middle of the risotto that absorbs the water to see if it is cooked, if the gap between the opened rice is closed in 1-1.5 seconds, you add a ladle of water again. In order to understand that it is cooked, when you taste it, the rice should be in a consistency that will taste a bit.
- Risotto is never presented in the form of a ball in the original, it has to be spread on the whole plate by hitting the bottom as in the photo.
Risotto Blog Post: Mutfaksirlari.com/risotto-milanese-safranli-risotto.html
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