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subtlehouseIngredients:
3 cups risotto rice
7 cups (1.75 boxes) low-sodium vegetable broth
1 cup white wine (you can substitute 1 cup broth if you don't have wine)
.5 cup olive oil
1 lb frozen carrots & peas with no added salt
10 oz fresh shiitake mushrooms, chopped
2 small shallots or 1 large shallot, finely diced
2 garlic cloves, pressed, or 2 tsp chopped garlic
Optional garnishes (fresh herbs, real or fake cheese, etc.)
Salt and freshly ground black pepper
Equipment:
Prep
Cutting board
Knife
Large strainer
Garlic press (if using fresh garlic)
Measuring cups
2 large bowls (if following the optional rice-rinsing step)
Cooking
Silicone spoonula or other wide heatproof spoon
Large skillet with tightly fitting lid
Stove (1 burner)
Steps:
0) Mise en place. Measure out the rice, broth and wine (in one bowl), and oil. Take the peas and carrots out of the freezer. Rinse and chop the mushrooms. Dice the shallot(s). Press the garlic cloves.
0.5) If you have time, rinse the rice. Combine the rice, broth, and wine in a large bowl, stir vigorously with your hands or a whisk, and strain into another large bowl. Let the rice sit and drain for at least five minutes, stirring it occasionally to help it drain. This transfers the rice starch into the broth and lets you toast the rice without losing the creaminess of the starch. It's optional, but makes the risotto extra creamy.
1) Toast the rice. Put the oil in the saucepan and flick in a few drops of water. Heat over medium high heat until the water sizzles. Add the rice and cook, stirring frequently, until the rice has a golden blond color and a nutty aroma.
2) Cook the aromatics and mushrooms. Clear a small section of the pan, tilt the pan to fill that section with oil, and put the garlic and shallot in it. Let them cook in the hot oil for about 30 seconds. Add the mushrooms and cook, stirring occasionally, until all the mushroom liquid has evaporated, about 3–5 minutes.
3) Add the liquid and simmer. If you rinsed the rice, give the broth and wine a good stir so the starch isn't all sitting at the bottom. Pour 7 cups of the broth-and-wine mixture into the pan. Bring to a simmer, cover with the lid, and turn the heat down as low as possible. Let simmer 10 minutes. Stir briefly, cover again, and let simmer another 5 minutes.
4) Cook the vegetables. Stir in the remaining cup of liquid and the frozen peas and carrots. Increase the heat to medium just until the liquid begins to bubble, then cover the pan and turn the heat all the way down again. Let simmer 5 minutes or until the liquid is mostly absorbed and the rice is almost entirely cooked.
5) Give a final blast of heat. Uncover the pan, turn the heat up to medium-high, and cook, stirring frequently, until all the liquid is absorbed and the rice is cooked through.
6) Garnish. Stir in any garnishes. Add salt and freshly ground black pepper to taste. Serve immediately.
7) Enjoy the leftovers. Risotto keeps in the fridge for a week and reheats well in the microwave. To make risotto cakes, form 3 cups risotto into 8 small patties; whisk 2 eggs in one bowl and put 2 cups of breadcrumbs in another bowl; dip each patty into eggs and then into breadcrumbs. Pan-fry them in hot oil (3 minutes on a side) or bake them on an oiled baking sheet at 350F until golden brown. Risotto cakes can also be frozen, and either baked or fried (carefully! hot oil splatters a lot when you put something frozen in it) without defrosting.
Sources:
http://www.seriouseats.com/recipes/2011/10/how-to-make-perfect-risotto-recipe.html
http://rosefox.dreamwidth.org/1783811.html?format=light
http://www.epicurious.com/recipes/food/views/Mushroom-Risotto-Cakes-231808
3 cups risotto rice
7 cups (1.75 boxes) low-sodium vegetable broth
1 cup white wine (you can substitute 1 cup broth if you don't have wine)
.5 cup olive oil
1 lb frozen carrots & peas with no added salt
10 oz fresh shiitake mushrooms, chopped
2 small shallots or 1 large shallot, finely diced
2 garlic cloves, pressed, or 2 tsp chopped garlic
Optional garnishes (fresh herbs, real or fake cheese, etc.)
Salt and freshly ground black pepper
Equipment:
Prep
Cutting board
Knife
Large strainer
Garlic press (if using fresh garlic)
Measuring cups
2 large bowls (if following the optional rice-rinsing step)
Cooking
Silicone spoonula or other wide heatproof spoon
Large skillet with tightly fitting lid
Stove (1 burner)
Steps:
0) Mise en place. Measure out the rice, broth and wine (in one bowl), and oil. Take the peas and carrots out of the freezer. Rinse and chop the mushrooms. Dice the shallot(s). Press the garlic cloves.
0.5) If you have time, rinse the rice. Combine the rice, broth, and wine in a large bowl, stir vigorously with your hands or a whisk, and strain into another large bowl. Let the rice sit and drain for at least five minutes, stirring it occasionally to help it drain. This transfers the rice starch into the broth and lets you toast the rice without losing the creaminess of the starch. It's optional, but makes the risotto extra creamy.
1) Toast the rice. Put the oil in the saucepan and flick in a few drops of water. Heat over medium high heat until the water sizzles. Add the rice and cook, stirring frequently, until the rice has a golden blond color and a nutty aroma.
2) Cook the aromatics and mushrooms. Clear a small section of the pan, tilt the pan to fill that section with oil, and put the garlic and shallot in it. Let them cook in the hot oil for about 30 seconds. Add the mushrooms and cook, stirring occasionally, until all the mushroom liquid has evaporated, about 3–5 minutes.
3) Add the liquid and simmer. If you rinsed the rice, give the broth and wine a good stir so the starch isn't all sitting at the bottom. Pour 7 cups of the broth-and-wine mixture into the pan. Bring to a simmer, cover with the lid, and turn the heat down as low as possible. Let simmer 10 minutes. Stir briefly, cover again, and let simmer another 5 minutes.
4) Cook the vegetables. Stir in the remaining cup of liquid and the frozen peas and carrots. Increase the heat to medium just until the liquid begins to bubble, then cover the pan and turn the heat all the way down again. Let simmer 5 minutes or until the liquid is mostly absorbed and the rice is almost entirely cooked.
5) Give a final blast of heat. Uncover the pan, turn the heat up to medium-high, and cook, stirring frequently, until all the liquid is absorbed and the rice is cooked through.
6) Garnish. Stir in any garnishes. Add salt and freshly ground black pepper to taste. Serve immediately.
7) Enjoy the leftovers. Risotto keeps in the fridge for a week and reheats well in the microwave. To make risotto cakes, form 3 cups risotto into 8 small patties; whisk 2 eggs in one bowl and put 2 cups of breadcrumbs in another bowl; dip each patty into eggs and then into breadcrumbs. Pan-fry them in hot oil (3 minutes on a side) or bake them on an oiled baking sheet at 350F until golden brown. Risotto cakes can also be frozen, and either baked or fried (carefully! hot oil splatters a lot when you put something frozen in it) without defrosting.
Sources:
http://www.seriouseats.com/recipes/2011/10/how-to-make-perfect-risotto-recipe.html
http://rosefox.dreamwidth.org/1783811.html?format=light
http://www.epicurious.com/recipes/food/views/Mushroom-Risotto-Cakes-231808
