I LOVE risotto but had never cooked it before. Every time one of my fellow bloggers posted it as a recipe, I left a comment that I would like to make it. With the encouragement I received, I finally did! I am proud to say I made this wonderful, creamy risotto and am already planning to make it again soon!
Risotto... with shiitake mushrooms & string-beans
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• ½ large onion (160 gr/5.5 oz) diced small
• 1 Tbsp unsalted butter -or- olive oil (I used butter)
• 1 cup (226 gr/8 oz) Arborio rice (do not wash it)
• –I do not use/consume wine/alcohol–
• 3½ ~ 4 cups hot vegetable, chicken or beef broth (nothing like home-made)
• 2 large or 8 small shiitake mushrooms, diced
• 10 string-beans, cut diagonally, briefly blanched in salted hot water (for vivid green color)
• smidgen (1/32 tsp) ground saffron
• 2 Tbsp dairy or non-dairy cream (I used heavy cream)
• 4 Tbsp finely-shredded or ground Parmesan -or- non-dairy cheese (I used Parmesan)
• salt to taste (be aware, Parmesan cheese is salty)
◊ In a shallow non-stick pot, on medium-heat, melt the butter and add cut onion. Sauté until translucent.
◊ Add Arborio rice. Toast the rice grains well in oil before adding any liquid (a process called tostatura) by stirring to make sure it is toasted evenly.
◊ Have the hot broth by the pot. Add ½ ~ ¾ cup broth at a time, stirring each time until the liquid is well-absorbed by the rice. Avoid allowing the rice starch to crust in the pot. Repeat this process until the the rice is soft and done.
◊ After 3 cups of broth, add shiitake mushrooms, blanched string-beans, saffron, and then stir.
◊ Properly cooked risotto is rich and creamy but retains some resistance or bite, al dente, and with separate grains. Don’t allow the rice to get too soft. Rice continues to cook even after it is taken off heat. You may not need to use all the broth.
◊ When rice is done, remove from heat, add cream, cheese, and stir well. Let it sit for a few minutes, and serve.
~ Buon Appetito! ~
So, what’s cooking in your kitchen?