Aromatic Mushroom Risotto with a Hint of Truffle – The Perfect Dish for a Photo - photo 1
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Aromatic Mushroom Risotto with a Hint of Truffle – The Perfect Dish for a Photo

Pikantne Pasta and Risotto Italian Cuisine Main Dishes 60 min Medium 19 wyświetleń ~51.07 PLN - (0)
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Description

Here is a recipe for a dish that is the essence of Italian cuisine and comfort – creamy risotto with wild mushrooms. It is not just a meal, but a whole culinary experience that engages all the senses. Its history dates back to northern Italy, the Lombardy region, where a special Arborio rice is grown, perfect for this dish. The secret to perfect risotto is patience and the technique of slow cooking, which involves gradually adding hot broth, allowing the starch to be released from the rice grains, creating an unparalleled, velvety texture without a gram of cream. In our version, the deep, earthy flavor of porcini and chanterelles is balanced by the sharpness of parmesan and the delicate sweetness of shallots. An optional drizzle of truffle oil elevates this dish to a restaurant level. Visually, the dish is incredibly appetizing, and served immediately after preparation, it releases a cloud of aromatic steam – the perfect moment to capture in a photograph, creating the effect of a 'hot dish' that promises warmth and richness of flavor.

Ingredients (13)

Servings:
4
  • Arborio rice 300 g
  • Vegetable broth 1200 ml
  • Mixed forest mushrooms (fresh or frozen) 400 g
  • Shallot onion 4 szt.
  • Garlic 2 ząbki
  • Dry white wine 150 ml
  • Ser parmezan (parmigiano reggiano) 80 g
  • Butter 50 g
  • Extra virgin olive oil 0.2 łyżek
  • Sea salt 5 g
  • 🌿 Przyprawy
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Olej truflowy 3 łyżeczki
  • Parsley 0.5 pęczek
💰 Szacowany koszt dania: ~51.07 PLN (12.77 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of Ingredients

1

Start by preparing all the ingredients, which in the kitchen we call 'mise en place'. Pour the vegetable broth into a medium pot and heat it over low heat. It should be hot, almost boiling, throughout the cooking of the risotto. Clean the mushrooms with a brush or a damp cloth (do not wash them under running water, as they will soak up moisture) and slice them into thicker pieces. Peel and finely chop the shallots and garlic. Grate the Parmesan cheese using a fine grater. If using, finely chop the parsley.

Ingredients: Vegetable broth, Mixed forest mushrooms (fresh or frozen), Shallot onion, Garlic, Ser parmezan (parmigiano reggiano), Parsley
Use two cutting boards - one for vegetables and the other for cheese. Keeping the broth warm is key; adding cold liquid to the rice will stop the cooking process and prevent achieving a creamy consistency.

Cooking Risotto

2

In a large, wide pot or a deep skillet with a thick bottom, heat half of the olive oil (about 1 tablespoon). Add the chopped mushrooms and sauté over medium-high heat for 5-7 minutes, until they are browned and the water has evaporated. Season with a pinch of salt and pepper. Transfer the cooked mushrooms to a bowl and set aside.

Ingredients: Extra virgin olive oil, Mixed forest mushrooms (fresh or frozen), Sea salt, Pieprz czarny świeżo mielony
The best pan will be one with a diameter of about 28-30 cm. Do not overcrowd the pan with mushrooms - if there are too many, fry them in batches. They need space to fry, not steam, which will allow them to develop a beautiful color and deep flavor.
3

In the same pan, add the remaining oil and reduce the heat to medium. Add the chopped shallot and sauté for 3-4 minutes, stirring with a wooden spoon, until it becomes translucent and soft. Add the minced garlic and sauté for another minute, until it releases its aroma. Be careful not to burn it, as it will become bitter.

Ingredients: Extra virgin olive oil, Shallot onion, Garlic
A wooden spoon is ideal for risotto because it doesn't scratch the bottom of the pot and doesn't conduct heat like metal. Keep an eye on the garlic – it's ready as soon as you smell its intense aroma.
4

Pour the dry Arborio rice into the pan. Increase the heat and stir vigorously for about 1-2 minutes. This is the 'toasting' stage, where the rice is roasted. You will see the grains become slightly translucent at the edges while remaining white in the center. This step 'seals' the grains, ensuring that the rice cooks evenly and stays al dente.

Ingredients: Arborio rice
Do not skip this step! It is absolutely crucial for the texture of the risotto. Stir constantly to ensure each grain is coated in fat and heated evenly. Do not let the rice brown.
5

Pour white wine into the pan. You will hear a loud sizzle - this is normal. Stir constantly, scraping with a wooden spoon all the tasty bits that have stuck to the bottom of the pan. Cook for 1-2 minutes, until the alcohol completely evaporates and the smell of the wine softens.

Ingredients: Dry white wine
This process is called 'deglazing'. The acidity of the wine balances the richness of the risotto and adds depth of flavor. You will know that the alcohol has evaporated when you no longer smell its sharp scent, and only the fruity aroma remains.
6

Reduce the heat to medium-low. Now the real cooking of the risotto begins. Pour one ladle of hot broth into the rice – the liquid should cover the rice. Stir slowly and almost continuously until the rice absorbs all the liquid. Only then add another ladle of broth. Repeat this process for about 18-20 minutes. Stirring releases the starch and creates a creamy emulsion.

Ingredients: Vegetable broth
This is the meditative part of cooking. Don't step away from the pot. Stir gently in a figure-eight motion. The rice is ready for the next portion of broth when a 'path' forms after dragging a spoon across the bottom of the pan, which slowly fills back in. Patience is the key to success here.
7

After about 18 minutes, taste the rice. It should be 'al dente' – cooked but still slightly firm and resistant to the bite. The consistency of the entire dish should be fluid, creamy, 'all'onda' (like a wave) – when you tilt the pan, the risotto should slowly move. If the rice is too hard, add a bit more broth and continue cooking, tasting every minute. 2-3 minutes before the end of cooking, add the previously sautéed mushrooms and mix.

Ingredients: Mixed forest mushrooms (fresh or frozen)
A common mistake is overcooking the rice. It should have a noticeable texture. Remember that the risotto will continue to 'cook' after being removed from the heat. It's better to be slightly undercooked than to be mushy.

Finishing and Serving

8

Remove the pan from the heat. This is the most important moment – 'mantecatura'. Add cold butter cut into cubes and grated Parmesan. Stir vigorously for about a minute until the butter and cheese melt, creating a perfectly creamy and glossy emulsion. Taste and season with salt and freshly ground pepper. If using, now is the time to add truffle oil.

Ingredients: Butter, Ser parmezan (parmigiano reggiano), Sea salt, Pieprz czarny świeżo mielony, Olej truflowy
Adding cold butter to hot rice causes a thermal shock that helps create the perfect emulsion. Stir vigorously, shaking the pan – this aerates the risotto and makes it even creamier. Do not add cheese while the pan is on the heat, as it may curdle and become rubbery.
9

Serve immediately! Transfer the risotto to deep plates, preferably warmed. Tap the bottom of the plate with your hand to spread the risotto evenly. Sprinkle the top with chopped parsley and, if desired, additional parmesan shavings. Serve right away to enjoy the perfect temperature, texture, and the sight of rising steam.

Ingredients: Parsley
Risotto doesn't wait for guests; guests wait for risotto! With each passing minute, it loses its perfect, creamy consistency. Warming the plates (e.g., in an oven preheated to 50°C or by pouring hot water over them) will help the dish stay warm longer.

Fun Fact

💡

Legend has it that risotto was born in 1574 in Milan during the construction of the Duomo cathedral. A young apprentice, responsible for coloring glass with saffron, added a pinch of this precious dye to rice at his master's wedding, creating the famous 'Risotto alla Milanese'.

Best for

Elegancka kolacja we dwoje Jesienny obiad dla rodziny Spotkanie z przyjaciółmi przy winie Gdy chcesz zaimponować gościom

Tips

🍽️ Serving

Serve immediately after preparation in deep, warmed plates. Garnish with fresh parsley and an extra portion of Parmesan. To achieve impressive smoke and steam in photos, prepare the camera before removing the risotto from the heat. A dark background for the plate or table will beautifully highlight the rising steam, especially with back or side lighting.

🥡 Storage

Risotto tastes best when fresh. If there are leftovers, store them in the refrigerator in an airtight container for up to 2 days. To reheat, transfer to a pot, add a little broth or water, and heat over low heat, stirring constantly, until it regains its creamy consistency. You can also shape the leftovers into balls, coat them in breadcrumbs, and fry them to create delicious arancini.

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