Risotto

by on October 16, 2013
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Risotto – Basic Recipe

1 C broth per person – set aside

1 TBL EVOO and 1 TBL butter – Heat up
1 TBL shallots
Add Mushrooms – Baby Crimini, Shitake, White or Porcini
– Reconstituted dry mushrooms are okay too
Add scant Rosemary
Add grated celery root (optional finely diced celery)
Add garlic, salt and pepper

If dried spices, let soak in broth 1 hour

Different rices: Arborial, camaroni, vionioado
For risotto use small vioniado or arborial – High starch content
– Yedo denado . Best for risotto . Short grain
One 1/3 C rice per person to boiling broth
Bring broth to a boil, then reduce to a low simmer
Cook 20-25 minutes, stirring every 3 minutes for the first half of cooking time
Add broth as it is absorbed – Results should be creamy

Add rice to saute and stir to mix and heat

Plate
Top with Parmesan cheese and chopped parsley

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