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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!
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Risotto... with shiitake mushrooms & string-beans
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 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)
DIRECTIONS
◊ 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! ~
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So, what’s cooking in your kitchen?
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Yey, risotto! Such a fantastic dish, and I’m pleased to see that you’re leaving out the wine, too, showing that it is perfectly delicious without. (I drink wine but as a student, taking the wine out makes risotto easier on my student budget)
I do add a bit of lemon juice, though, to give it some of that acidity and tanginess that the wine would have provided.
Hello Lizzie! Yes, risotto is goo~ood! A chef also suggested me to add lemon juice instead. I will next time. 😀
I loovveee a good home-made risotto too & yours looks very creamy & delectable too with the saffron, in here! Yum Yum Yum!
ooooh saffron and shiitake in this risotto sounds amazing!
Your risotto looks amazing! I have never made risotto either, but you have inspired to try it out!
Yay Fae! You finally made risotto! Feels great, no? And looks delish!
Oh yes, it feels great. it is all because of the the encouragements I received from friends like you! 😀
You are cooking (baking) up a storm, aren’t you? Congrats on your first and mighty fine risotto attempt. I share your prior trepidation of making risotto and am still firmly in the love-to-eat-it, won’t dare to make it camp. But maybe I’ll follow your example.
Oh, do follow my example. Totally different than our polo making, but as you know, the result is tasty and satisfying. 😀
Congrats Fae, on your first risotto! It looks like you nailed it. I see you serve your risotto quite dry, like I do. It is often also served more wet.
Some suggestions:
– you could add just a bit of lemon juice to replace the acidity of the wine you omit; not so much that it tastes like lemon
– it would be wonderful to use some dried shiitake when you make the stock
– add a pinch of baking powder to the blanching water to get them even more vividly green
Thank you so~ much, Stefan, for taking the time to give me suggestions.
– Yes, I like the risotto on dry side. Once a cook on TV cooking show called it porridge. 😉
– Next time I will add a bit of lemon juice to replace the acidity.
– Shiitake broth (dashi) is a great idea, I shall give it a try.
– I’ll give a pinch of baking powder a try instead of salt next time in blanching. Would baking soda do the same too?
You are so welcome, Fae. And yes, baking soda would do the same thing.
Brava Fae!! I commend you for “havin’ a go” that’s Aussie for trying something new. You chose your flavours well. I’m so pleased your risotto was successful and you are planning to make another.
Believe me, your encouragement was the key for me to “have’ a go”. Thank you so~ very much! 😀
Congratulations, Fae! The hardest part about making risotto is attempting that first one, After that, it gets better and better, easier and easier.
Yes, I think so. I was so tense to follow every stem and make sure I make it right. But now that I have done it, I know the system now! 😀 )))
Brava, Fae! It looks delicious and creamy. Exactly the way it is supposed to be!
Thank you, thank you, Francesca! Your encouragement, amongst other Italians and Italians at heart helped encourage me. 😀
Your risotto is perfect Fae, just creamy enough, the rice looks perfectly cooked a dente. I love that you added green beans. I love risotto
Thank you, Suzanne. I love risotto too and in this consistency. I wanted a color and flavor to complement shiitake and green beans came to mind. It worked. 😀
Love risotto and love this post!
Hello Fae, I’m proud of you, you have made a delicious Italian risotto!
You have been very good! Compliments! hugs Giusy
Thank you, Giusy! Coming from an Italian, it makes me very happy! 😀 )))
I just made a risotto this evening!
yours looks great x
YUM! Risotto is my comfort food. This one looks delish!
This looks wonderful Fae. I cook risotto all the time and I’m sure now you’ve made this one you’ll be cooking it often too. It’s so comforting but can also be quite sophisticated.