Description
The name of this dish in Italian is translated as "Risik". The secret of its popularity in the many variations of cooking. Unchanged and the most important is only the main rule: the rice in the risotto should be soft outside and hard inside. Therefore, not every rice cooked with mushrooms and other additives can be called "Risotto". I want to offer one of the easiest and fastest, in my opinion, variants of this dishes and also to share some of the intricacies of its preparation. The recipe comes from gourmet magazine.
Ingredients
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Onion
1 piece
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Mushrooms
100 g
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Figure
300 g
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Wine white semi-dry
150 ml
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Broth
1 l
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Saffron
2 tsp
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Cheese
3 Tbsp
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Butter
2 Tbsp
Cooking
First of all, I want to note that it is important to choose the right variety of rice for risotto. Better suited to medium-grained, as when cooked it allocates a sufficient amount of starch and the rice mass is obtained the desired consistency, i.e. razvalistoj and adhesive. The inside of the grain remains firm. The best varieties are considered to be Arborio, Carnaroli and vialone.
Before cooking the rice wash to wash the starch. Onion cut into small cubes. On medium heat, heat the butter and fry the onions until transparent. To bow has allocated more juice, add a pinch of salt.
The mushrooms I took white, so pre-welded. Next you need to chop the mushrooms strips and add to the onions, fry for about 1 minute.
Dry rice and add to the onions and mushrooms and, stirring occasionally, simmer 3 minutes.
Pour the wine and let it boil away almost completely.
Now add the broth. Here, too, there are two fineness: first, add the broth portions, and secondly, it must be hot, but not boiling, so it need to be warmed up before you start cooking. If the broth is cooled, the risotto will lose its delicate texture.
So, portions slowly (1-1. 5 cups), add the broth as the rice will absorb. Constantly stir. Boil the rice for 20 minutes on low heat.
Saffron pour the hot broth. In already cooked rice add the dissolved saffron, stir and turn off the stove.
At this stage, the rice, if necessary, it needs more salt (if the broth was not salty), add the butter and grated cheese. Serve immediately.
Bon appetit!
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