Prepare A Delicious Creamy Risotto With This Recipe

There are many delicious dishes that can be prepared from rice. One of the best known is the creamy risotto that we are going to comment on next. Simple, but with an exquisite flavor. In addition, its soft texture is very easy to assimilate.

Precisely, the secret of a good risotto is to achieve a creamy texture during cooking. For this reason, we must add the liquid, little by little, in sufficient quantity  and let it reduce, in its proper measure, according to the amount of rice used.

Of course, there are a lot of different recipes to prepare a good risotto. In them, we can find combinations with prawns, bacon, broccoli, asparagus, chicken … In short, almost anything you can imagine.

Also when choosing the type of rice, the result of the dish will be different. In this sense, the round and short grains, with a high starch content, will allow us to prepare a higher quality risotto .

Creamy mushroom risotto

This delicious dish is a good option for those looking to prepare something different without leaving the concept of healthy eating. Its main ingredients, rice and mushrooms, contain beneficial nutrients for health.

According to a study published in the journal Antioxidants , rice, especially in its whole variety, is a source of phytochemicals such as dietary fiber, functional lipids, essential amino acids, phytosterols, phenolic acids, flavonoids, anthocyanins, among others.

For its part, according to data published in the  United States Department of Agriculture (USDA) , mushrooms contain nutrients such as copper, potassium, folic acid and niacin.

Among other things, it should be noted that the recipe contains other healthy vegetables, such as onion, garlic and parsley. Do you want to do it at home?

Ingredients

• Salt to taste).
• 1 onion (30 g).
• 2 cloves of garlic
• 3 cups of rice (300 g).
• Parsley or basil (to taste).
• Olive oil (to taste)
• 1 glass of white wine (250 ml).
• 8 tablespoons of butter (80 g).
• 4 cups of vegetable broth (1 liter).
• 3 cups of chopped mushrooms (300 g).
• 8 tablespoons of grated Parmesan cheese (80 g).

As a separate option, we can add poached eggs to this risotto recipe . To do this, we will need the following ingredients:

• Salt.
• Parsley.
• 1 egg (60 g).
• Water (sufficient quantity).
• 3 teaspoons of vinegar (15 ml).

Preparation of the creamy risotto

Preparation of the first batch of rice

• First, grate (or cut into very small pieces) the onion and garlic, and let them sauté over medium heat with butter or olive oil without turning brown.
• Add the well-washed and diced or sliced ​​mushrooms, and cook until all the water has been released.
• Next, slightly salt the whole. If you want, save a few slices of mushroom to later garnish each plate with a couple and a little parsley or basil.

• After this, add the rice, mixing it well with the rest of the ingredients without roasting. Add the mulled wine so that the grain does not break on the outside and is hard on the inside, and let it evaporate completely.
• With the broth prepared and very hot, and watching the salt level (since evaporation increases the salt concentration), lower the heat and, with a saucepan, add  just enough to cover the rice flush.
• Stir gently regularly – it doesn’t have to be continuous – with a wooden spoon while the broth is being consumed.

Preparation of the second batch of rice

• Once the first batch has evaporated, add the proportion of broth necessary to cover it for the next batch and continue stirring regularly.
• Repeat the process for the 25-30 minutes that cooking usually takes, although the time will depend on the rice used.
• When it begins to look velvety and creamy, taste the grains and turn off the heat when you consider that they are al dente (soft on the outside and just right on the inside).

• Add the rest of the butter and sprinkle with the grated Parmesan, stirring well to mix. Add salt if necessary, cover the pan and let it rest for a few minutes.

Note: there are those who (to make it creamier) add a splash of cream at the end of the preparation, but Italians consider it a sin, since the creaminess should only be provided by the starch in the rice.

Variant with poached eggs

A fairly widespread option is that of the Spanish chef Karlos Arguiñano, who adds a poached egg to each dish. To do this, we add the egg to boiling water with parsley, salt, and a splash of vinegar over moderate heat. Then we let it cook for about 3 or 4 minutes.

And, finally, if you want to plate like the great chefs in the shape of a cylinder and you don’t have what to do with, cut a ring from a liter water bottle with the height you consider necessary and use it as a mold. If, on the other hand, you prefer a more rustic style of plating, you can serve the creamy risotto in a clay bowl.