International dishesRice DishesEurope and North America15 minutes preparation, 45 minutes cooking
Button mushroom risotto with parmesan gives grains that are creamy while still holding a core. The difficulty is the rhythm of the stock, since pouring it all in at once leaves the rice mushy and loses the creaminess.
The button mushrooms are cooked separately and their pan juices kept. The stock goes in one ladle at a time, with more added only once the rice has drunk the last. The starch that comes off the grains during constant stirring is exactly what makes it creamy.
This batch weighs about 1.7kg, at roughly 95 calories per 100g.
Method
Heat 10g of butter, cook half an onion until fragrant, then add 200g of finely sliced button mushroom, season with a little seasoning powder to taste, and turn it out into a bowl, keeping the pan juices to build flavour into the rice.
Heat the other 10g of butter, add 300g of risotto rice and toast it until fragrant, then pour in 50ml of white wine and stir it through.
Stir constantly until the grains firm up, then ladle in the 1 litre of chicken stock one ladle at a time. Once the rice has drunk it up, add more, repeating until the grains are tender and yielding without breaking apart.
Tip the bowl of mushrooms into the pan of rice, adjust the seasoning, then cook over low heat for 4 to 5 minutes, stirring as it goes so the rice does not dry out.
Before lifting the pan off the heat, scatter in 50g of grated parmesan cheese and stir until the grains turn glossy.
Serve on plates, with a few basil leaves if you like.
Tips
The creaminess comes from the starch in the rice itself, so no cream is needed.
The rice should not be washed thoroughly, and the stock should never go in all at once.
Arborio or Carnaroli risotto rice is what to look for, and a Japanese short grain rice stands in when there is none.
Without time to simmer a chicken stock, boiling water with chicken bouillon does the job.
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