Start by toasting 1 espresso cup of risotto grains for 1 portion in a sauce pan for a few minutes. Add the strained porcini and cook for a minute or so,
After the grains and porcini have been lightly toasted, add 3 ladles of boiling stock. Use hot stock so as not to bring down the temperature of the cooking process. Cook for exactly 13 minutes.
During this time, the risotto rice will absorb the liquid. Once the liquid is almost gone, add another ladle of stock and keep repeating this process. Also, occasionally stir the rice to prevent sticking to the sauce pan. You will also see the grains puff up during this time.
Once you reach the 13 minute mark, season with a pinch of salt. Reduce the flame or you can also remove from fire. Add 1 tbsp of unsalted butter and stir quickly to emulsify the butter.
Add 140g of parmigiano reggiano or a good quality parmesan cheese. Stir quickly again to emulsify the cheese. If it gets a bit dry, simply add a touch of stock to get the right consistency as seen in the video. Add 1 tbsp extra virgin olive oil and stir again to emulsify the oil as well.
Once you end up with a creamy texture, simply pour the risotto onto a flat plate. Shake the plate to let the risotto flow outwards to form a thin yet creamy circular shape.
Sprinkle fresh parmesan or parmigiano on top, followed by fresh black pepper. Finish with a garnish of micro herbs and greens for colour. And that’s it. An earthy and delicious porcini risotto.
If cooked properly, risotto can be picked up and eaten with a fork. Which is the right way to eat risotto. It should taste deliciously rich and creamy without being overwhelming. An Italian comfort dish.
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