Risotto, as the name suggests, is an Italian dish that involves slow cooking of rice with wine and stock (derived from vegetables, meat or fish) to a creamy consistency. The rice varieties like Arborio, Carnaroli, and Vialone Nano are ideal for such dishes as their shorter and thicker grains have high starch content which yield creamy texture upon cooking.
This dish requires about half an hour of careful stirring of risotto rice cooked with stock. Half a cup of stock will be added every couple of minutes. Also keep checking the rice as it should be slightly al dente i.e. firm to bite but not hard in the centre. It requires good patience but, I can assure you that it is so worth the efforts, that within a few days you will definitely prepare the dish again. It complements chicken dishes and grilled meats really well.
Preparation Time: 45 Minutes
For the mushroom sauce
125 gm (5 oz) button mushrooms
25 gm (1 oz) chanterelle mushrooms
25 gm (1 oz) shitake mushrooms
25 gm (1 oz) morels
25 gm (1 oz) oyster mushrooms
40 gm (1.6 oz) onions
½ teaspoon garlic
125 ml (4 fl oz) Port wine
125 ml (4 fl oz) Madeira wine
250 ml (8 fl oz) double cream
2 tablespoons oil
Salt to taste
For the risotto
250 gm (10 oz) Parmesan cheese, grated
360 ml (12 fl oz) champagne
25 gm (1 oz) chives, chopped
250 gm (8 fl oz) whipped cream
1. Wash all mushrooms well in water
3. Heat oil, sauté onions till they become transparent. Add sliced mushrooms and cook till water in the mushroom dries up.
4. Add Port wine and Madiera wine. When the mixture reduces, add double cream and cook till it is further reduced.
5. Cook Arborio rice with vegetable stock till rice is done. Ensure rice is not overcooked.
6. Combine rice with mushroom sauce
7. Add grated Parmesan cheese and whipped cream. Add salt to taste.
8. Finish with champagne. Serve hot, garnished with chopped chives.