Mushroom Risotto – Demystified

Name: Mushroom Risotto – Demystified
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 2 1/2 cups Risotto rice ( Carnaroli preferred); 2 cups Wild Mushroom ( Porcini or Mixed variety), sliced; 2 Tbsp Olive oil (Evoo - use more if needed); 2 Tbsp Butter, divided; 1 large White|Yellow onion, very finely chopped; 3 Tbsp Italian Parsley,chopped - plus extra for garnish; 40 gms Parmigiano Reggiano, freshly grated; 10 cups Water; 2 Ribs celery; 2 White OR Yellow Onion ( cut in half); 1 large Carrot , cut in half; 2 cloves Garlic; 1/2 tsp Black Pepper Corns; 1/4 cup Dried Mushrooms (or mushroom powder); As needed: Salt and Pepper

Shana Shameer 9 July, 2018

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Mushroom Risotto – Demystified

A recipe for delicious creamy Mushroom Risotto! The video shows how to make it in an Instant pot/Similar Electric Pressure cooker.

Lot more about making Risotto, the rice, the method on the Intro page. Also some pics from our Italy trip.

The Recipe Intro has step by step pictures (original method) and pics from our Italy trip . Check it out.

Ingredients:

Risotto rice ( Carnaroli preferred)		2 1/2 cups
Wild Mushroom ( Porcini or Mixed variety), sliced		2 cups
Olive oil (Evoo - use more if needed)		2 Tbsp
Butter, divided		2 Tbsp
White\|Yellow onion, very finely chopped		1 large
Italian Parsley,chopped - plus extra for garnish		3 Tbsp
Parmigiano Reggiano, freshly grated		40 gms

For the Stock:

Water		10 cups
celery		2 Ribs
White OR Yellow Onion ( cut in half)		2
Carrot , cut in half		1 large
Garlic		2 cloves
Black Pepper Corns		1/2 tsp
Dried Mushrooms (or mushroom powder)		1/4 cup
Salt and Pepper		As needed:

Method:

First, add the water and all the ingredients ‘For the stock’ to a large stockpot and bring to a boil. Meanwhile, slice your mushrooms.
Don’t rinse the risotto rice. We need the starch.
In a wide saucepan, with a high rim, heat the olive oil and one Tbsp of the butter.
Add the finely chopped onion and parsley. Sauté till translucent.
Now, add the sliced mushroom and spread it over the saucepan evenly. Leave undisturbed for 1 minute. Then stir and cook till the mushrooms are lightly browned and reduced in size.
(At this stage, I sometimes add some more olive oil). Add the rice gradually, stirring between each addition. When the rice becomes slightly translucent around the edges add more and keep frying in the center of the saucepan where there is more heat. Continue till all the rice is added, and fry lightly.
Now, add one or two ladles of the stock at a time. Stir and cook the rice till the stock is absorbed. Keep the heat on medium.
Continue patiently in this manner, till all the stock is used up. The white speck on the center of the grain of rice gets smaller and smaller, till eventually, it is no longer visible. This is how you know it is cooked. It took me about 20 minutes after the rice was added and sautéed.
Taste as you go. Add some salt and pepper to taste. In case you need more cooking, add some water or any other stock.
Once the rice is perfectly cooked but still nice and soupy, stir in the remaining butter, followed by the grated Parmigiano Reggiano.
When the cheese is added, a lot of the soupiness – is reduced but we still see the ‘wave’ effect (more about that on the Intro Page) when tilting the pan or stirring. It should still be quite moist.
Garnish with fresh parsley and serve hot.