Recipe For Making A Delicious Creamy Risotto

Although some people add cream to make the risotto creamier, the idea is that the creamy risotto acquires its texture from the broth and the rice.

There are many delicious dishes that can be prepared from rice. One of them is the creamy risotto that we discuss in this article. Simple, but with incomparable taste. In addition, its soft texture is very easy to assimilate.

The secret to a good risotto lies in the creamy texture that you have to obtain when cooking. To do this, add the exact amount of liquid and let it reduce depending on the amount of rice.

Obviously, there are many different recipes for making a good risotto. You can find recipes with prawns, bacon, broccoli, asparagus or chicken… In fact, you can imagine anything.

The type of rice will also determine the quality of the dish. In this sense, the round and short rice grains with a high starch content will allow you to prepare a better quality risotto.

Creamy mushroom risotto

This delicious recipe is a great option for those who want to cook something different without giving up on the concept of healthy eating. The main ingredients, rice and mushrooms, contain nutrients that are beneficial for health.

According to  a study published in the journal Antioxidants,  rice, in all its varieties,  is a source of phytochemicals  such as fiber, functional lipids, essential amino acids, phytosterols, phenolic acids, flavonoids, anthocyanins, among others.

On the other hand,  data published in United States Department of Agriculture (USDA),  reveals that mushrooms contain nutrients like copper, potassium, folic acid and niacin.

In addition, the recipe also contains other healthy vegetables like onions, garlic and parsley. Do you want to try it at home?

Ingredients

• 4 cups of vegetable broth (1 liter)
• 3 cups of mushroom pieces (300 g)
• 3 cups of rice (300 g)
• 1 onion
• 2 cloves garlic
• 8 tablespoons of grated Parmesan (80 g)
• 1 cup of white wine 9250 ml)
• Salt (to taste)
• Parsley or basil (as you wish)
• Olive oil
• 8 tablespoons of butter (80 g)

In addition, you can add poached eggs. In this case, you will need to add additional ingredients such as :

• 1 egg (60 g)
• 3 tablespoons of vinegar (15 ml)
• Salt
• Parsley
• Water

Preparation of creamy risotto

Preparation of the first cooking of rice

• First, cut the onion and garlic into small pieces. Then let them return to medium heat in butter or olive oil, but without browning them.
• Then add the mushrooms previously washed and cut into cubes or strips. Cook them until there is no more water.
• Lightly salt the preparation. If you wish, keep pieces of mushrooms to decorate each plate by adding a little parsley or basil.
• Then add the rice, mixing it with the rest of the ingredients so that it does not burn. Add the mulled wine so that the grains do not break and remain hard inside. Let evaporate completely.
• Once the vegetable broth is hot (watch the salt concentration carefully, as it increases as it evaporates), pour it into the saucepan just enough to cover the rice.
• Stir occasionally, gently and evenly with a wooden spoon as the broth evaporates.

Preparation of the second cooking of rice

• When the liquid has evaporated during the first cooking, add another quantity of broth sufficient to cover the mixture and continue to stir regularly.
• Repeat this operation for 25-30 minutes, but the time will mainly depend on the type of rice you used.
• Once the mixture begins to have a velvety and creamy appearance, taste the rice and then turn off the heat when it is “al dente” (ie tender around and firm in).
• Stir in the rest of the butter and sprinkle with grated Parmesan. Stir well so that all the ingredients combine. Salt if necessary, cover the pan and let stand for a few minutes.

Note: some people add a little cream at the end of cooking. However, Italians consider it a sin. Because it is in fact the starch of the rice which must give this creamy aspect to the risotto.

Alternative recipe with poached eggs

A very common version is that of the Spanish cook Karlos Arguiñano, who also adds a poached egg to each plate. To do this, put an egg in simmering water with parsley, salt, and a little vinegar over medium heat. Then cook for 3 to 4 minutes.

If you want to serve this dish as the great chefs do, that is to say in the shape of a cylinder, but you do not have the utensils, you will just have to cut a bottle of water of one liter at the desired height, then use it as a mold. For a more rustic presentation, you can also serve the risotto in an earthenware bowl.