Risotto is one of those things that I used to think that I could only get at restaurants- creamy, flavorful, potentially expensive if it includes seafood...until I learned how to make it! You can find arborio rice at a lot of grocery stores or online, and it pairs well with a lot of meats or veggies like steak, shrimp, or pumpkin, mushrooms, etc.! It also pairs well with flavors like truffle- thanks to OMG Gourmet for sending this White Truffle oil to try! I added some into my risotto and you can also drizzle some on top because a little goes a long way! I'm currently doing a giveaway with them here, so check it out if you'd like to win your own bottle to try or try a new olive oil or balsamic vinegar! Recipe (makes 4 large servings): • 2 cups sliced mushrooms • 1 minced shallot • 1 tbsp butter • 2+1 tbsp oil • 2 1/2 cup arborio rice • 1 cup white wine • 5 cups chicken broth or water (make this vegetarian by using water and adding in more umami with a dash of soy sauce!) • Salt and pepper to taste • 1/2-1 cup grated parmesan • 3 tbsp truffle oil (topping or mix in) Heat the chicken broth or water (you will need it to be warm when adding it into the rice later). Add butter and 2 tbsp of oil to your pot. When butter is melted, add mushrooms and sauté until softened and browned. Add shallots and sauté until caramelized. Add 1 tbsp of oil and the arborio rice. Add the white wine and stir until arborio rice has absorbed all the liquid. Use a ladle or measuring cup to slowly add in the warmed chicken broth or water, adding about 1/2 cup and stirring the rice until liquid is absorbed before adding more chicken broth/water. Keep adding in chicken broth/water as the rice continues to cook, until you reach your desired consistency. The arborio rice will change color from opaque white to more transparent as it gets cooked and the texture will become more soft and creamy as you incorporate the liquid. Once your rice is cooked, add salt and pepper to taste and then stir in grated parmesan cheese and truffle oil. You can also reserve some cheese and truffle oil for the topping. I've found that I can make more of the risotto and it can reheat pretty well too if there's any leftovers! Just add your risotto to a saucepan or a microwaveable container and add a little bit of hot water. Microwave in intervals of a minute or slowly heat up the risotto in the saucepan, stirring and adding a few tablespoons of hot water at a time until your risotto softens up and loosens up again to get that creamy texture (volume of water will be different depending on the amount of risotto).
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