What is wrong with my risotto?
Jun 28, 2008 | 11:30 am
#17
Join Date: Oct 2006
Location: ZRH, exFRA/HD, ex-SFO, ex-MUC, ex-GRU
Programs: LH SEN
Posts: 674
That's exactly the rule: anything that you add to a risotto, that you want to be cooked, should be cooked beforehand. That means, don't try to cook protein (meats, seafood, etc) or vegetables *IN* the risotto. Have them cooked beforehand and add to the rice towards the end of the cooking.
Jul 5, 2008 | 4:23 pm
#19
Join Date: Jun 2002
Location: Memphis, TN Hyatt Plat, NW Silver, SPG Gold, Hilton Gold, National Emeral Exec
Posts: 135
Hmmmm, I've been told I make a pretty amazing mushroom risotto and I don't think I've ever cooked the mushrooms first. I usually use fresh portabella's, chantrelles, and/or moreles and a little truffle oil if I can't find truffles (of topic, I found FRESH porcinis here in Memphis yesterday, AMAZING!!! Unfortunately, I had no need for them as it was the 4th and I was doing ribs but even at $49 I was tempeted to grab a few). And yes 90 minutes seems a bit long time but I'm sorry it didn't turn out right.
Jul 5, 2008 | 4:42 pm
#20
Join Date: May 2006
Posts: 1,934
Wild Mushroom Risotto
3 14 1/2-ounce cans vegetable broth
3 tablespoons butter
3 tablespoons olive oil
2 shallots, chopped
1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
1 cup arborio rice* or medium-grain rice
1/2 cup dry Sherry
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
3/4 teaspoon chopped fresh thyme
preparation
Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.
Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; saut 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm.
3 14 1/2-ounce cans vegetable broth
3 tablespoons butter
3 tablespoons olive oil
2 shallots, chopped
1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
1 cup arborio rice* or medium-grain rice
1/2 cup dry Sherry
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
3/4 teaspoon chopped fresh thyme
preparation
Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.
Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; saut 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm.
Jul 5, 2008 | 5:10 pm
#21
Join Date: Jan 2004
Location: Pennsylvania
Posts: 8,142
. That looks like a great recipe. Thanks for sharing it.Bobette
Jul 5, 2008 | 5:25 pm
#22
Moderator: Delta SkyMiles, Luxury Hotels, TravelBuzz! and Italy
Join Date: Oct 2001
Location: Los Angeles
Posts: 27,013
If you have some dried porcini mushrooms, try and make some porcini powder. Add this at the last minute along with the cheese. Adds great flavor but is definitely not necessary. I find porcini powder at an Italian grocer in Santa Monica. It's a fantastic condiment, to be used very sparingly.
Jul 6, 2008 | 5:16 pm
#23
Original Poster
FlyerTalk Evangelist
Join Date: Feb 2001
Location: IAH
Programs: La Ministreuse de Surréalisme, CO Plat, MR Plat, SPG Plat
Posts: 11,358
I'm home for a couple of days this week so I'll be trying risotto again - obscure2k, I'll try out your recipe and I'll certainly always cook before I add - lesson learned