Topic: Risotto-al-funghi
SayantaniG22
Joined Sun 06/12/11 Posts: 13 |
Can anybody here please guide me how to prepare Risotto-al-funghi at home..? Any tips or tricks for preparation? Because each time i try to make it, the rice either is overboiled or the whole dish is soggy and tasteless..
Edited by SayantaniG22 on Sat 04/14/12 11:02 PM
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42BlackBBW
Joined Mon 09/12/11 Posts: 3142 |
Hiya Sayantani,
I haven't made this for a while because my kids don't like mushrooms and one doesn't like rice...mushrooms can be quite bland anyway but you might get more flavour if you use a combination of dried and fresh mushrooms - you have to soak dried mushroom and then you can use the soaking liquid as part of your stock. Add the rice after your onions before adding the stock slowly. You have to wait until each ladel of stock has been obsorbed before adding more. Unfortunately, as you know, this is a dish that you literally have to stand over...also test the rice after 15 minutes as it shouldn't take more than 20 to fully cook. Also, looking at more than one recipe may help. Good luck
Edited by 42BlackBBW on Sun 04/15/12 12:12 AM
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SayantaniG22
Joined Sun 06/12/11 Posts: 13 |
Ohh thankx 42BlackBBW,
I now recognise my mistakes. I cook the rice in a pressure cooker with one blow. Now i will try making it in a pot vessel. Also i use chicken stock instead of mushroom because i dont use fried mushrooms so fresh mushrooms requires no soaking. 
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42BlackBBW
Joined Mon 09/12/11 Posts: 3142 |
No worries...I did wonder when I read "over boiled"
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OIF_Chef
Joined Mon 12/26/11 Posts: 462 |
Edited by OIF_Chef on Thu 04/19/12 11:00 PM
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OIF_Chef
Joined Mon 12/26/11 Posts: 462 |
QUOTE: Yeah, what she said. : ) If it helps, I like sautéing mushrooms in cast iron to bloom the flavor. Don't be afraid of salt unless you use store bought stock (some are low sodium). Fresh thyme is great in mushroom risotto... Also, if you cook with wine, deglaze your pan with a white wine of choice following the sauté of onions / shallot / whatever aromatics you like. Don't be afraid to finish with butter or Parmesan when the rice is done! Cheers. |
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SayantaniG22
Joined Sun 06/12/11 Posts: 13 |
Thatz a great add on. Thankx Chef.
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