I will share with you the secret behind a restaurant-quality easy mushroom risotto made in just 30 minutes. Also includes tried and tested products from supermarket shelves that I know works every time.
Why I only use Carnaroli Risotto Rice?
For years I have tried making risotto and couldn’t really figure out why it doesn’t taste as nice to the ones from the restaurants. To be specific, it kind of reminds me of a rice pudding rather than a beautiful creamy risotto I had in mind.
Then I learned the secret from Theo Randall when I was working at his restaurant that it all boils down to the type of rice you use. Carnaroli risotto rice is the one you need.
Among the different types of risotto rice, Carnaroli rice has higher starch content and firmer texture. Therefore, makes for a creamy texture and with a good bite to it. As opposed to the more popular alternative, arborio, which I found to have turned my risotto into a gummy rice pudding.
My Absolute Secret to a Quick Risotto
1. Flavour is in the ingredients
The majority of the flavour is imparted from the stock. Hence, it only makes sense to use the stock that you are confident that it tastes good. I have made the mistake of using a brand of stock that I didn’t like the taste before. As you can expect, I still don’t like the taste of the stock in risotto. Therefore, I would highly recommend using a good quality stock. Make your own and leave them in the freezer if/when you have time but I normally don’t so I generally just pick up ones from the supermarket that I trust.
Another trick to inject maximum mushroom flavour into your risotto is adding the water dried porcini is soaked in. Along with adding a good quality stock, I find that adding porcini broth really highlight the intense mushroom flavour to it.
So here is the list of recommended ingredients (with links) that I love. I have kept to the same supermarket (Waitrose) for the ease of ordering.
2. Method is Key
All recipes say this and I will reiterate that it is important to add a little stock at a time and allow for the rice to absorb it before we repeat the process until the rice is fully cooked.
Would you add cream to your risotto? I normally wouldn’t, and I think it all comes down to the fact that Carnaroli rice already offers the creamy texture without the addition of the cream. Plus, it is one less ingredient for you to worry about. Honestly, you don’t need cream in most risotto recipes.
Cooking Mushroom Risotto In Advance
Another useful tip I learned from the restaurant is making as much prep in advance prior to ‘service’ as possible. Whenever I have guests over (oh how we miss those pre-covid days) I would pre-cook the risotto a day ahead and put it in the fridge. This will cut down the time I have to be in the kitchen cooking and slaving away, and instead have more time to enjoy with the guests.
The method is the same as you would cook a normal risotto, but we just halt the cooking process slightly before halfway. Start by sweating your onions, then toast the rice, then add the wine. After all the wine has been absorbed by the rice, add about a ladle of the stock and cook for another 5 minutes. Then take the risotto off the heat and cool it down immediately. Pour the par-cooked rice into a flat tray and chill it down in the freezer. Once it’s fully cooled down, you can transfer into a container and keep it in the fridge to be used the next day.
3. Risotto waits for Nobody
It is imperative that risotto is eaten the minute it comes off the stove. It is best enjoyed that way, just like pasta. The longer you wait, the mushier and starchier it becomes.
So make sure to get your mushroom garnish on in time for the risotto to cook. We don’t want the risotto the wait around for the garnish. You can make the mushroom garnish and leave it warm on the stove until the risotto is done.
Easy Mushroom Risotto
Ingredients
- 10 g dried porcini mushroom
- 250 g boiling water
- 1 tbsp olive oil
- ½ piece onion, chopped
- 1 tbsp butter
- 1 cup carnaroli risotto rice
- 100 g white wine
- 500 g Heston chicken stock
- 250 g portobello mushroom or any you like
- 2 cloves garlic
- 1 tsp parsley, finely chopped
- 1 tbsp butter
- 50 g grated parmesan cheese
Instructions
- Before we crack on with the rice, we will rehydrate the porcini mushrooms. In a bowl with the dried porcini, add the boiling water then cover with cling film. Set aside.
- Now let's start with the risotto. In a saucepan, sweat the onions by adding olive oil then the chopped onion and a pinch of salt. Cook on medium heat for a few minutes until turns translucent. We don't want them brown.
- When the onions are done, add butter and then the risotto rice. Turn up the heat to toast the rice for about 2 minutes.
- Then add the white wine. Let the alcohol evaporate, and the wine absorbed into the rice.
- Now, add the stock about a ladle at a time while giving it a stir every couple of seconds. This will take about 18 – 20 minutes in total to cook. When you have run out of stock, you can add the water dried porcini was soaked into the risotto. You might not need all of the 250g.
- While the risotto is cooking, fish out the rehydrated dried porcini and chop them up. Add it to the cooking risotto.
- About 5 minutes before the risotto finishes cooking. In a separate pan, start with the mushroom garnish. In a very hot pan, add olive oil and the thinly-sliced mushroom. It is important that the pan is smoking hot, we want to enough heat to evaporate the water within the mushroom. If not, the mushrooms will start boiling in its juice and we certainly don't want that.
- After about 3 minutes, when the mushroom starts to dry out, season with salt and pepper then add the chopped garlic and parsley then turn down the heat to low. You can just keep the mushroom on the low heat while turning your attention back to the risotto.
- Just before the risotto finishes cooking, check the consistency that it's not too runny nor gloopy. When it had arrived at the right consistency, add the butter and parmesan. Taste and season with salt and pepper.
- Spoon the risotto onto the plate. Garnish with the sauteed mushrooms and sprinkle over with a bit more parmesan then serve.
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