1 cup of Carnaroli Rice
3 cups of Mushrooms stock
3 tbs Olive oil
2 large Shallots
1 cup White Wine
3 tbs Mascarpone Cheese
3 tbs Parmesan Cheese
3 tbs Butter
1 lbs of Cremini and Chantarelle mushrooms
Salt and pepper
Every person should have a recipe for a creamy risotto to put together when the weather is getting colder and you are in the mood for some rich comfort food. The key to a good recipe is patience, and carefully letting the risotto develop and get that perfect consistency. There is no better pairing than risotto and fresh chantarelles. The strong flavor of the mushrooms compliments the richness of the rice in an amazing way. Add some cheese and you have a homerun. Here is my recipe...
Start with heating the olive oil in a big sauce pan and add the shallots. Stir over medium heat until they beginning to soften, about 3-4 minutes. Add the rice and stir for another 3-4 minutes. Pour in white wine and let it simmer until almost totally reduced.
In order to create a perfect risotto, this is where you have to practice patience. Gradually add stock, half a cup at the time, and constantly stir the risotto. When the stock has been absorbed, you add another cup and stir. Continue this process until the rice is al dente (normally 20-25 minutes). Saute the mushrooms while you wait for the risotto to be done.
I prefer chantarelle and cremini mushrooms when making a risotto, they compliment each other very well. You can in reality use whatever mushrooms you can get hold of when making this recipe. I don't recommend the white button mushrooms though, they lack in flavor and will make for a bland risotto.
Clean the mushrooms thoroughly and quarter them in order to make them cook more evenly. Heat butter in saute pan and saute over medium-high heat until lightly brown. Taste of with some salt and pepper. Set aside.
When the risotto is al dente it is time to add some wonderful cheese for an even creamier texture. I recommend parmesan and mascarpone. Make sure that you stir frequently so the cheese wont burn. Last but not least - add mushrooms and taste. If needed, add more salt and pepper.
Divide the risotto among bowls and serve warm with some garnish. Truffle is great if available, this time I just added some basil. This is a basic recipe where you can substitute the mushroom with chicken, shrimps or vegetables.
Open up a bottle of red wine to go with the risotto and enjoy a small little piece of heaven - risotto style.
Cooking at home
In this section you will find recipes and food experiments that I have tried at home. Some successfully.
Cooking at home