20 min - Simply delicious! The taste and texture are perfect. Bon appétit!
Ingredients: (4 people)
350 grams of Risotto rice (1.75 cups)
2L (8.5 cups) of chicken broth (you can make it with store-bought cubes, put enough cubes to make it tasty)
1 cup of white wine (a dry white wine will be the best choice)
80 grams of butter
200 grams (2 cups) of grated Parmigiano Reggiano (a bit less is fine)
some olive oil
500 grams of mushrooms
1 shallot
(optional but heavily recommended) 3 pieces of bacon
(optional)1 branch of celery
1. Sauté
Put a nice drizzle of olive oil in a pan
Add the thinly sliced shallots, the thinly sliced celery, and the bacon cut in 3/4 inch slices
Reserve in a bowl, when the bacon is cooked and the shallot is translucent
In the same pan, place your thinly sliced (see video) mushrooms
How to slice your mushrooms:
Sauté the mushrooms for 3 minutes and reserve in the bowl with the shallots/bacon/celery
2. Making your Risotto
Add a nice drizzle of olive oil to a deep pan
Put your rice in the pan and stir until the oil covers every grain of rice
Add half of the butter and stir
Add your sautéed vegetables & bacon
Deglaze with the white wine
Technical point: deglazing picks up the sucs (caramelized parts of vegetables/meat) form the bottom of the pan and helps give a nice taste to your risotto
When the rice has absorbed all of the wine, start adding your broth (start by adding only 2 cups)
The beginning (and most technical part) of making your Risotto in video:
When the 2 cups are absorbed, add 2 more cups of broth
Repeat until the rice absorbed all of the chicken broth
Add the rest of the butter and the Parmigiano Reggiano
You now have a delicious risotto
Bon appétit!
Passionately yours,
Anton
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