Mushroom Risotto – Risotto ai Funghi – Italy Part one

Mushroom Risotto – Risotto ai Funghi  – This Italian Creamed rice dish has many takers. Bite after creamy bite is something that you enjoy slowly, taking in the scent, loving the slight bite to the smooth buttery, rice. Pure comfort! Not the prettiest thing on a plate, but it’s so good , Who cares!

Recently, on our visit to Venice, Italy – I had the best Risotto – time after time. I realised that the Risotto rice used makes such a huge difference. I loved the Risotto made with Carnaroli rice It is so so so much better than the one I have been making all along with Arborio.

I stayed in Rome with some friendly Nuns! (More on that later). The ‘Madre’, there explained in a lot of detail (in Italian) about how Risotto is made. My google translate never came in so handy! However, in Venice, our hotel was a kind of bed and breakfast, and when  I asked our host, Luigi if there were any cooking classes conducted nearby where I could learn some authentic, pasta, risotto and pizza recipes, he told me about this little shop across the street, that sold fresh meat, cheese and pasta. They had some cooking classes upstairs. And there I joined in, on an ongoing class for my favourite risotto . Lol, since we have returned, to Singapore I have made it twice with the rice I bought back from Italy.. We are no longer allowed to call it Mushroom Risotto. It’s ‘ Risotto ai Funghi ‘ forevermore.

Risotto texture is soft, soupy and creamy ( even though no cream is added). The creaminess comes due to the constant stirring, which releases the starch from the rice, slowly into the liquid. It has a faint bite to it but it is not termed ‘al-dente’. Rather,  as Madre Lucia told me, when properly cooked, it is referred to as all’onda “wavy/ flowing in waves”.  What this means is it looks like a ‘wave’ of rice when stirred or when you tilt the plate, it ripples in thick waves. That is the sign of a perfect Risotto!!

Even though the rice is soupy in texture, it is essentially served on flat rimmed plates/ dishes. It is spread out elegantly with just a faint lining of the oil around the edges. It should not be so liquid that the sides are runny. Also, the risotto must be served while hot.. it’s so good this way! As it sits, the rice continues to absorb the remaining liquid and if it sits too long it will turn dry, which is not how Risotto is meant to be served. When I absolutely need to, I add bit more stock or water and heat it up again, so that it can be served hot.

Risotto Rice Varieties:

Only Italian short-grain rice  such as Arborio, Carnaroli, Vialone, Nano, and Baldo is used for Risotto. Short-grain rice is higher in starch and tends to absorb less liquid, resulting in that perfect risotto bite. Arborio, is the most commonly found, but Carnaroli is much more prized and yields far superior results. If you haven’t got any of these varieties, sushi rice can be an alternative. It is much more forgiving. Even rice used for making Spanish Paella, may be used as a substitute.

The best choice of mushroom for ‘Risotto ai Funghi’ is fresh Porcini Murshrooms which are in season from September to November, and they are available again in March or April. However, they are not available everywhere, so the dried ones may be used ( rehydrated in water for about 30 minutes). You can also use any wild mushroom or combination of mushrooms. I have tried with a combination of Portobello, Swiss brown and Brown Shimeji combination and it turned out very nice!

Another important tip, is that the onion for the risotto must be chopped finely. It must be around the same size as the grain of rice so that in blends in  well. The onion is not seen in the finished dish. Stock is used to cook the risotto, and this is added ladle by ladle, absorbing the liquid before adding the next. The stock is important as it flavours the rice. So, best to use a home -made stock. White Wine is often added but here, I have not used it.

Finally, let me tell you that Risotto is a labour of love. Although basically a simple recipe, you need to stay near the stove  and stir constantly, although some chefs will say stir occasionally, I believe you need to stir constantly. That means if it’s a hot day, you will certainly work up a sweat! But it’s well worth the effort! Like I said – Pure Comfort!

 Via Garibaldi (Venice) 
 

Venice is so beautiful!

Madre Lucia was so very welcoming.. We felt right at home (in Trastevere, Rome) with all the sisters. God bless them.

Mushroom Risotto | Risotto ai Funghi

Step-wise pictures further down or click for the recipe.

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Recipe Name: Mushroom Risotto | Risotto ai Funghi Recipe Type: Rice / Italian Author: Shana c/o Recipes ‘R’ Simple Prep time:   10 min Cook time: 30 min Total time:   40 min Yield: ( 8 servings)

Recipe at a glance ( stepwise pics)

Make sufficient stock for the Risotto. Keep it on a vey low simmer as you are cook.

Saute onion and parsley till translucent.

Add and cook the mushrooms till nicely reduced and coloured.

Add the rice gradually whilst stirring. Fry lightly.

Add 1 or 2 ladlefuls of stock at a time. Stir till absorbed. (Use the liquid from the soaked driedporcini mushrooms if using) .

Continue till stock is used up. Rice is cooked, and ‘waves’ appear  in the rice when the pan is tilted.

 

Stir in the butter and grated parmesan. Stir till the incorporated well.

Garnish with  parsley (chiffonade). Serve hot.

Key Ingredients: Risotto rice, Mushroom, Onion, Parsley (Stock ingredients : Celery, Onion Carrot, Garlic, Salt), Olive Oil, Parmigiano Reggiano, Salt and Pepper

EAT AND TELL!!!

Let us know if you tried –  Mushroom Risotto | Risotto ai Funghi

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