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Druggie04
Stranger


Registered: 10/27/04
Posts: 1,351
Loc: NC
Last seen: 10 years, 9 months
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Morel Risotto
#10831959 - 08/10/09 07:55 AM (14 years, 5 months ago) |
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So... I typed this up for someone else and thought I might as well post it here. Dunno if people have seen something like this before, its a family recipe, and its absolutely delicious. Any comments/questions/critique are welcomed.
Morel Risotto
Serves 4
Ingredients: 2 Cups Arborio Rice 2 Medium White Unions 1 Clove garlic 1 lb fresh mushroom 5 TBSP butter 3 TBSP Olive Oil Spanish Saffron (the real stuff) 1 Cube/Can mushroom bouillon (any broth will work, I like Porcini bouillon) 1 Wedge pecorino romano (any romano or parmesan can work) 6 Cups water 1 Large Pan 1 Small Pan 1 Medium Pot 1 Ladle 1 Spatula
Directions: Grate your cheese. I like to use lots of it, so I grate about 2 cups worth. Dice union and garlic and add to large pan at medium hot temperature with 2 TBSP butter and 2 TBSP olive oil. Bring a pot with 6 cups water and mushroom bouillon to near boil (if you use a broth, use less water so that it only totals 6 cups). Cut mushrooms into bits sized pieces and saute in small pan with 2 TBSP butter. Set aside to add at a later point. Saute union until it becomes translucent and starts to brown, then add 1 TBSP butter and 1 TBSP olive oil followed by 2 cups arborio rice. Stir the rice around, letting it absorb the fats and oils from the butter and olive oil. As soon as all of the rice looks coated in oil, ladle 2 spoon fulls of broth into the pan and stir it in. At this point you need to continuously stir your rice pan, adding 1 ladle of broth whenever there is no longer any standing liquid to be found in the pan. When the broth pot is down to just ~2 ladles of liquid, add a pinch of saffron powder. Real saffron is very potent, it doesn't take much. Add your sauteed mushrooms to the rice mix with the 2nd to last ladle of broth(which now contains saffron too). Turn off the heat before you add the last ladle of liquid, but continue to stir until all of the liquid appears to have absorbed. Add grated cheese to taste. (I use about 1 cup) Stir this in to add flavor and consistency to the whole dish. Use the remainder of the cheese to sprinkle on top when you serve.
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daussaulit
Forgetful

Registered: 08/06/02
Posts: 2,894
Loc: Earth
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I just started to make risotto recently and been messing around. Mine doesn't have quite that much stuff in it.
I use carnaroli rice instead of arborio. I like the the consistency of the risotto better with arborio, but I like the texture of the rice with the carnaroli a lot more.
Onions should sweat, not saute. Browned onions is not a good thing for risotto.
After adding the rice and stirring a few times, I add some white wine and let it reduce before adding the stock.
I usually use vegetable stock, but I'm thinking about making a garlic broth for the next time I make it.
When you start adding the stock, you don't need to stir it constantly. I usually just shake the pot once after each addition of the stock and let it go. Even after the last addition of stock, I've probably only stirred it 3-4 times.
Once when the risotto is done, I add some more butter along with the cheese(parmigiano reggiano) and really stir it together. I bought a big chunk of parmigiano, and it's taken me 5 times cooking risotto to use it all but, but the pecorino romano sounds good.
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GabbaDj
BTH



Registered: 04/08/01
Posts: 19,679
Loc: By The Lake
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I just had to share this pic.. Its from a friend of mine on facebook and he doesnt know I'm sharing it..
-------------------- GabbaDj FAMM.ORG
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