BEST RECIPE TO LEARN ITALIAN: MUSHROOM and SAFFRON RISOTTO!

Hi all,

today I was starving while working and I couldn’t stop thinking of some amazing dishes to prepare at dinner. All of sudden I came up with a fantastic idea: risotto!

Before starting, do you know what is Risotto? Risotto is a must for Italian food lovers and is one of the most creamy rice dish in the world. The secrets of an excellent risotto are an excellent meat/vegetable based broth and a final touch of Parmesan. All risotto recipes are based on a specific rice variety (Carnaroli is the best one) cooked in a standard way.

First step: “soffritto” in italian or “mirepoix” in French, the rice is fried with olive oil, garlic or onion, white wine.

Second step: when the wine is evaporated the hot stock has to be added in small amounts while stirring constantly.

Third step: “mantecatura” represents the final and supreme moment, when cold butter and Parmesan are stirred in.

Ok, let’s start with my dinner: Mushroom and Saffron Risotto!

learn italian cooking risotto

Ingredients for 5 people

  • 40 g of butter (40 grammi di burro)
  • 5 tbsp of olive oil (5 cucchiai grandi di olio d’oliva)
  • 2 Sachets of Saffron Powder (2 bustine di zafferano in polvere)
  • 1 onion, finely chopped (1 cipolla, tritata finemente)
  • 400 g of superfino carnaroli rice (400 grammi di riso Carnaroli superfino)
  • half glass of  white wine (mezzo bicchiere di vino bianco)
  • 40 g of dried porcini, soaked in warm water for up to 4/5 hours (40 grammi di porcini secchi, immersi in acqua calda per 4/5 ore)
  • 250 g of wild mushrooms (250 grammi di funghi selvatici)
  • 1 and an half litres of hot vegetable stock (1 litro e mezzo di brodo vegetale bollente)
  • 2 cloves of garlic, finely chopped (2 spicchi d’aglio, tritati finemente)
  • 40 g of finely grated parmesan (40 grammi di Parmigiano grattuggiato finemente)
  • 3 tbsp of chopped fresh parsley (3 cucchiai di prezzemolo fresco tritato)
  • black pepper (pepe nero)

 

Method

1. Put the oil in a casserole over medium heat. Add the onion (finely chopped) and cook very slowly until golden.

(Mettere l’olio in una casseruola a fuoco medio. Aggiungere la cipolla – tritata finemente – e cucinare lentamente fino a doratura)

2. Add the rice and stir for a few minutes until toasted. Stirring continuously

(Aggiungere il riso e mescolare per pochi minuti fino a tostatura. Mescolare continuamente)

3. Add the white wine and cook for a few minute allowing the alcohol to evaporate.

(Aggiungere il vino bianco e cucinare per pochi minuti fino a quando l’alcol è evaporato)

4. Drain the dried mushrooms, squeeze out any excess moisture, chop them and add to the rice. Let the rice cooking for a few minutes.

(Scolare i funghi secchi, spremere l’eccesso di liquido, sminuzzarli e aggiungerli al riso. Lasciare cucinare il riso per alcuni minuti.

5. Add the fresh chopped wild mushrooms.

(Aggiungere i funghi selvatici freschi tritati)

6. Add the first scoop of hot stock and stir until absorbed. Continuing stirring, add the stock spoon by spoon, until it is finished. Add the saffron and after 20/25 minutes the rice should be tender but firm in the centre.

(Aggiungere il primo mestolo di brodo caldo e mescolare fino ad assorbimento. Continuare a mescolare, aggiungere un mestolo di brodo alla volta, fino a quando è finito. Aggiungere lo zafferano e dopo 20/25 minuti il riso dovrebbe essere tenero ma fermo all’interno)

7. When the rice is cooked add the butter, Parmesan and parsley, stirring vigorously with a wooden spoon. Season with pepper and salt to taste. Leave to stand for 1 minute and serve.

(Quando il riso è cotto aggiungere il burro, il Parmigiano ed il prezzemolo, mescolare vigorosamente con un cucchiaio di legno. Condire con pepe e sale. Lasciare riposare per 1 minuto e servire.)

 

Et voila! It’s child’s play … My Risotto is ready!

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