Hello friends of Paulina Cocina! As always, it is a pleasure to welcome you to this world of recipes that we love, such as the classic risotto, that emblematic recipe of Italian cuisine that everyone thinks is so easy but (spoiler alert) it is not. So today we redouble the bet and bring you the risotto de setas.
delicious and creamy this mushroom risotto will require patience, subtlety and a bit of expertise but it is worth it for its combination of flavors. There are two very important things that we have to take into account when making this mushroom risotto… A lot of broth and a good rice suitable for these needs, so once we have this we can get to work.
About the mushroom risotto
From Italy to the World: risotto with mushrooms
He risotto is a traditional italian dish It has its origins in the eleventh century. It is believed that it was eaten in northern Italy, in the Lombardy region, and was prepared with rice, broth, and saffron.
But in the case of the mushroom risotto, the origin is a little less specific. The truth is that mushrooms are a common ingredient in Italian cuisine, so it is not surprising that they have been added to risotto since ancient times.
Evolution and rise of mushroom risotto thanks to Slow Food
In the 80s the popularity of the Slow Food Movement founded by the Italian Carlo Petrini began and therefore the demand for vegetarian dishes and fresh and local ingredients grew.
At that time the risotto de setas it became an option for diners since it brought together everything that was in fashion at the time: it was a tasty, hearty dish without meat and with local ingredients.
Mushroom risotto continues to be a popular choice on Italian restaurant menus today and can be found all over the world. It is made with a variety of mushrooms, including champignons, porcini, and shiitake, and can be served as a main dish or as a side dish.
It is said that mushrooms have the umami taste, so fashionable in today’s gastronomy.
The ideal rice for mushroom risotto is not just any rice
As we already said, the rice in this dish is essential. In fact, the term “risotto” derives from the Italian word “rice”which means rice.
The type of rice used to make the mushroom risotto is known as arborio rice. It is native to the Piedmont region of Italy and what makes it ideal is its high starch content that gives risotto its characteristic creaminess. In addition to arborio, other types of high-starch short-grain rice can also be used, such as carnaroli or vialone nano.
As you can see, the type of rice is very important because in the cooking process, one of the keys is to add the broth little by little and stir constantly so that the starch is released and thus create a creamy texture.
It’s very important avoid commercial types of rice that are advertised as “it doesn’t go away, it doesn’t stick”, since it is a rice subjected to a process called parboiled that consists of removing the starch from the grain with steam. It is also not recommended to use brown rice.
Mushroom and Parmesan risotto recipe: a delicate delight
Although risotto is a relatively simple dish, many chefs find it difficult to make correctly due to the technique and attention it requires.
This Mushroom and Parmesan risotto recipe it has everything so that it can turn out well on the first try, you just have to pay attention to the times, the techniques, the ingredients and, as they will see the procedure, stir a lot.
I leave you a tip: The mushroom and parmesan risotto is a dish vegetarian that can be easily adapted to be vegan by omitting the Parmesan cheese and using vegetable broth instead of chicken broth.
- Yield: 4 portions.
- Preparation time: 30 minutes.
Ingredients for the mushroom and parmesan risotto
- 1 liter of chicken or vegetable broth
- 1 finely chopped onion
- 2 garlic cloves finely chopped
- 300 gr. of rice suitable for risotto
- 200 gr. of chopped fresh arrows
- 1 cup of dry white wine
- 50 gr. of butter
- 100 gr. grated parmesan cheese
- Olive oil amount required
- Salt and pepper to taste
How to make mushroom and parmesan risotto step by step
- In a saucepan, heat the chicken or vegetable broth over low heat. In a large skillet, heat a little olive oil and sauté the onion and garlic over medium heat until golden.
- Add the rice to the pan and stir for 1-2 minutes, until well mixed with the onion and garlic.
- Add the white wine and stir continuously until it has evaporated.
- Add the chopped mushrooms to the pan and stir for a few minutes until just tender.
- Begin adding the broth to the pan, ladle by ladle, making sure the rice is covered in broth before adding more. Stir continuously.
- Cook over low heat for about 20 minutes or until the rice is al dente.
- Add the butter and grated Parmesan cheese to the skillet and stir until well blended.
- Rectify the flavors with salt and pepper to taste. Serve hot.
Source: www.paulinacocina.net
