A detailed look at the technique in making risotto from scratch. It is easier than you think.
1⁄4 Cup (4 tbs) (Extra Virgin)
1 Cup (16 tbs), boiled
1 Cup (16 tbs)
2 Tablespoon (Leveled)
1.Rehydrate dark porcinis in warm water for 20-30 minutes, which will serve as your stock. You can also use chicken/beef/duck/pork stock to make it in.
2.Heat the oil in a pan over medium heat.
3.Add the rice and saute in the oil, until translucent. This reduces the strach content in the rice.
4.When the rice turns translucent, add the stock, little at a time, while continuously stiring without letting the rice stick to the pan.
5.After having poured the stock and stiring for a while, season to taste and check whether rice is cooked. The rice should be tender yet have a bite. Continue stirring and adding more liquid until the rice is cooked.
6.Turn off heat and add butter to the risotto and stir well to make it creamy.
8.Ladle into serving dishes and garnish with cheese of your choice, make sure to serve hot.
Risotto is easier to make than you think. Watch the video and learn how to make delicious Porcini Risotto. It is advised to master the dish as it will save you time and money spent on the restaurants when your taste buds yearn for risotto.