I was going to write an ode to risotto when found a perfect description in wiki (see Basic Preparation section). Master the basics, and you will never need a recipe for any variation of risotto. There are three key points you need to know.
1. What Makes the Best Texture
Choose the right short-grain rice. The most balanced quality/price choice is Arborio rice. For the finest risotto choose the best Italian rice — Arborio or Carnaroli variety. With the right rice, constant stirring is the second step. It creates a smooth creamy-textured rice sauce for al dente rice grains.
2. What Makes the Best Flavor
The fat, wine, and liquid used during the cooking affect the final taste of risotto. With tasteless cheap vegetable oil, low-quality wine, and water, the result will be blah. My favorite fats for risotto are duck fat, bone marrow, and French butter. Match the liquid with the main flavor. Use seafood stocks for seafood risottos, chicken stock — for poultry risottos, etc. The more rich and flavorful your stock is, the better is the result, because that’s what rice grains absorb.
3. How to Vary Risotto
It takes 20 minutes to cook risotto. That’s what you need to consider when adding the ingredient that you will use to name your risotto. Ask yourself for how long it needs to be cooked, and you’ll get the answer when to add it to the rice. In some cases you need to add it to soffritto, in others — right before mantecatura.
Source: From Wikipedia, the free encyclopedia. Boletus edulis (aka penny bun, cep, porcino, or porcini) is a fungus and the type species of the genus Boletus. Prized as an ingredient in various foods, B. edulis is an edible mushroom held in high regard in many cuisines and is commonly prepared and eaten in soups, pasta, or risotto. The mushroom is low in fat and digestible carbohydrates, and high in protein, vitamins, minerals and dietary fiber. Available fresh in autumn in Central, Southern, and Northern Europe, it is most often dried, packaged and distributed worldwide. It keeps its flavor after drying, and it is then reconstituted and used in cooking. Quick freezing is another option to preserve it. Russian and Ukrainian names are belyy grib/білий гриб (“white mushroom” as opposed to less valuable “black mushrooms”) and borovik (from bor — “pine forest”). (To read more about porcini, follow the link.)
This recipe features whole frozen porcini mushrooms and Italian Superfino Arborio rice. The rice is available at Central Market.
The mushrooms are available at our local Astin foods store Borderless European Market (BEM). These porcini mushrooms were foraged in Lithuania and distributed by AmbeRye (AmbeRye Boletus Mushrooms, packaged 300 g / 10.58 oz). There are 600g of mushrooms on the picture below.
Now, let’s go to the kitchen!