Risotto

Name: Risotto
Yield: 8 servings
Ingredients: 360 g rice; 1 unit medium onion; 3 culleredes olive oil; 40 ml white wine; 10-12 threads saffron; 1200 ml water; 80 g butter; 80 g Parmesan; una punta of salt and freshly ground black pepper; any other previously cooked accompaniment

Basic risotto with garnish options and variations with porcini mushrooms, fresh button mushrooms, shimeji mushrooms or prawns.

Ingredients

Servings

Measurement units

rice

360 grice
1 unitmedium onion
3 culleredesolive oil
40 mlwhite wine
10-12 threadssaffron
1200 mlwater
80 gbutter
80 gParmesan
una punta ofsalt and freshly ground black pepper
any other previously cooked accompaniment

Nutritional Information

Per serving

Calculated for 8 servings

Calories

395 kcal

Protein

8.4 g

Fat

16.7 g

Carbohydrates

53.9 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Method

Heat the water, stock or fish stock.
Finely chop the onion; there should not be too much of it.
Sauté the onion in a little oil or butter over low heat until transparent, without letting it take on too much colour.
If making mushroom risotto, whether using dried and rehydrated mushrooms or fresh ones, add them now, at the beginning, so they can sauté for a couple of minutes.
Next, add the rice and cook it until it becomes slightly glossy and translucent, stirring constantly.
Add the wine and stir until the rice has absorbed it completely.
Next, add just enough hot stock to cover the rice and keep stirring. Add the stock little by little as the rice absorbs what you added previously.
Cook for about 18 minutes from the moment you add the stock, adding ladles of stock as the rice absorbs them and stirring often so it releases its starch.
After about 16 minutes of cooking, when it is nearly cooked but still feels a little firm, add the butter and continue stirring.
At 17 minutes, add the Parmesan, stir and turn off the heat.
Adjust the salt and add a pinch of freshly ground black pepper.

With sliced raw fresh button mushrooms

Meanwhile, clean the button mushrooms with a little water, dry them and slice them using a mandoline.
Once the risotto is on the plate, arrange the sliced raw button mushrooms on top so that they warm slightly from the heat of the rice.

With shimeji mushrooms (they work very well)

Cut the stems in half, wash the mushrooms and cook them for 3 minutes in a pan with butter.
Add them to the plate, on top of the rice.

With prawns

If making the risotto with prawns, keep them peeled in the fridge and, shortly before serving, place them on a plate with a little oil and salt and toss them.
Cook them briefly on both sides in a very hot pan and place them on top of the rice once it is on the plate.