Risotto with white mushrooms
Description
The dish is prepared without unnecessary complications. Noble white mushrooms combined with premium Arborio rice give the risotto a unique delicate flavor and a creamy texture. The result is fantastically delicious, yet it's quite easy to prepare—anyone who has cooked risotto before will confirm this. In addition to being tasty and simple to make, this dish is also quite light and diet-friendly. In short, it's a dream come true. The finished dish is ready to be served.
Instructions
- 1
Step 1
Mushrooms for risotto should be of good quality—firm, fresh, with a mild nutty aroma. They need to be cleaned from sand, dirt, and leaves, wiped with a clean damp cloth or quickly rinsed under water and immediately dried with a towel. Cut into large slices.
- 2
Step 2
We cook a light vegetable broth from mushroom trimmings, carrots, parsley root, and greens. We strain it through cheesecloth—there's almost certainly sand in the mushrooms and greens, and we definitely don't want it crunching between our guests' teeth.
- 3
Step 3
Heat a deep skillet or a heavy-bottomed saucepan. In a small amount of olive oil, sauté dry Arborio rice—if unavailable, use another unpolished, non-parboiled, high-quality rice. When the rice absorbs the oil and starts making a dry clicking sound, pour in the wine, stir, and then gradually add the broth in small portions. Once the broth covers the rice by about a finger's depth, begin evaporating it over 15–20 minutes.
- 4
Step 4
Meanwhile, in another skillet, sauté crushed garlic cloves in a spoonful of olive oil for just about a minute, then remove them. Add the mushrooms to the skillet and cook, stirring constantly, until browned. Add finely chopped onion and cook for another 2–3 minutes. Season with salt and pepper.
- 5
Step 5
Add the mushrooms to the rice, cover with a lid, and let it simmer on the lowest heat for a few more minutes.
- 6
Step 6
Test it — if the rice is al dente, as the Italians say, meaning soft on the outside and slightly firm in the center, the risotto is almost ready. Sprinkle it with grated cheese and finely chopped dill, add butter, slowly and thoroughly stir for 1-2 minutes, cover with a lid, and turn off the heat. After 3 minutes, the risotto is ready to be served!