Kitchen appliances and utensils
- plate;
- pan;
- pan;
- cutting board;
- a bowl;
- knife;
- scapula;
- ladle;
- plate for serving dishes.
Ingredients
- Rice - 200 g
- Onions - 1 pc.
- Parmesan - 50 g
- Butter - 30 g
- Olive oil - 1 tbsp. l
- White wine - 90 ml
- Saffron - a pinch
- Purified water - 1 l
- Mushrooms - 300 g
- Bay leaf - 2 pcs.
- Salt to taste
- Spices to taste
Step cooking
- To begin with, saffron is sent to a glass of white wine and mix. We leave so to insist until the wine acquires a saturated beautiful color.
- Mushrooms are well washed and cleaned. Cut into thin slices along. We shift the chopped mushrooms into the pan and pour water. To taste, add salt, spices and bay leaves.
- We put the pan on the fire. Cook for 25-30 minutes after boiling over low heat. At this time, peel and finely chop the onion.
- Filter the resulting broth, return to the pan and put on a slow fire. We need it hot.
- Put the frying pan on the fire, pour in the olive oil and add a small piece of cream. Add chopped onions to a preheated pan. It is better to use onions or lettuce, but not red.
- Fry the onion until soft. After this, pour rice into the pan.
Rinse rice for risotto is prohibited, it must be dry. For this dish, you need to choose starchy rice varieties, this is how you can achieve the desired creamy consistency of the finished risotto. - It is recommended to constantly mix the rice in a pan, as this contributes to the release of starch and uniform cooking of rice.
- We filter the wine when it has become saturated and aromatic due to saffron. When all the rice is dipped and takes in the oil, pour the strained wine. The acidity of the wine balances the taste of a starchy dish.
- When the alcohol evaporates and the rice absorbs all the wine, we begin to pour one ladle of hot mushroom broth into the pan. Each time we mix until the liquid completely disappears.
- Cut the cold butter into cubes. Rub the parmesan on a grater. At the end of cooking, we try rice grains, they should reach the state of al dente (slightly undercooked). At this point, leave the rice at rest for 2-3 minutes. Then we spread cubes of cold butter on the rice surface and sprinkle abundantly with grated Parmesan.
- We mix everything well with a spatula, put it on plates and immediately serve it on the table. Enjoy your meal!
Video recipe
Browse through an interesting and very simple video recipe for making a classic risotto. The author of the video tells and demonstrates all the stages of cooking. In the process, you will understand how risotto differs from plain rice porridge. In the end, you can see what the finished dish looks like when serving.
Dear readers, do you like rice dishes? We offer to cook risotto according to the classic recipe. What did you like about this dish, and what would you like to change? What spices, in your opinion, are suitable for risotto? We are waiting for your recommendations, comments and feedback.
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