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When the risotto is perfectly cooked you should be able to tilt the plate on a good angle for a couple seconds and the risotto should roll down slow enough to get hight then slide, but not so fast as to slide off the plate. Italians call this "l'onda," meaning the wave. Properly cooked risotto should not be able to hold much height, while at the same time it should not go flat across.
Also the idea of "al dente" applies here, meaning firm enough to give "bite" but not mushy.
Liquids should not seep from rice cluster as well. When in doubt, butter and shaved parm can help ticken and give creaminess. To truly master this try only using olive oil and stock, then let the starch in the rice be extracted with time for the creaminess.
This dish might taste good with cheese n mushrooms, however this dish is not a perfect risotto.
Pro tip, always wash the rice first to minimise sticking to the sides of the pot. Put the uncooked rice in a colander and run cold tap water through it until the water runs clear in the bottom of the sink. The rice will still stick regardless if you dont keep it moving mind you
Said by an Italian who makes really good risotto: it’a a very bad recipe it lacks of the mantecatura, the final stage, the most important for the risotto and the toasting of the rice the starting stage, without it the rice tastes like boiled rice. You wouldn’t add the mushrooms at the beginning but cook them apart or add them the last 5 minutes there are many more mistakes which don’t make it a real risotto, but I don’t know what the american idea of this dish is
1. you should use a pottery (terracotta) pot and not a metal one.
2. you should toast the rice once the onions are halfway browned
3. mushrooms should be toasted in a separated pan and then integrated
4. you should add more than a tiny bit of stock at the time to allow the mushrooms to release their flavor.
Chef, what binders would you use to form patties from the traditional rice and mushrooms dish? I was thinking---eggs , cheese and bread crumbs. I saw this served with salad and it looked delicious as the rice lent itself to forming a nice browned crust when fried.
It is one of hard technique to cook a perfect risotto. It is very important not to burn shallots and yours burnt. It is the first starting reason why it is not a perfect risotto compare to a risotto from french fine dining risotto which we call a perfect risotto.
15 to 20 minutes? That's a thing of the past, nowadays risotto rice is treated differently and it takes much longer than that even if you are a super al dente fan. When I was a kid you couldn't let the risotto on the stove for two minutes too long without ruining it, now it's almost hard to overcook it. I toast the rice by itself, like it happens in this video onions can burn and give a bitter taste to the whole dish. Mushrooms don't take as long as the rice to be done and you should really be able to feel the texture. Stir fry the mushrooms in a pan and add them when the risotto is halfway done. If you use dried mushroom put them in a bowl with water overnight, filter the water and add it to the stock. Instead of a high casserole consider using a large non-stick pan, you won't have the need to stir it too much and avoid the release of too much starch which can result in a gooey consistency rather than creamy. Arborio is a very good rice but if you can find it, try the Carnaroli, it's more expensive but of great quality.
The point of adding the liquid in small amounts is not to avoid a soggy mess, it's so the rice kernels can rub on each other which is what produces the creamy texture. So add just enough liquid at a time to allow the rice to rub - enough so the rice can move but not enough for it to float around.
Risotto is one of those dishes that intimidate you, until you make it and it comes out tasting amazing. Once you’ve “mastered” it, you can make all kinds of risotto: wild mushroom and pea, shrimp with asparagus, primavera, I’ve even made a sweet dessert risotto with vanilla , rum, and orange zest.
Look, im italian and i just Wants give some advice:
-1 if you have dried mushroom you put them in a cup with some water in the microwave for 2 minutes and add the when the rice in cooked in this way you can taste if the risotto is enough salted. And
The same for salt, pepper and thyme
-2 when the risotto is ready you put , other the parmesan, the butter, in this way the risotto will be more appitizing.
you don't need to continually drip in the liquid! As long as you remember the right quantity you need for your rice, you can dump it all in, put a lid on and come back 15 min later. Try it, it really makes no difference