Risotto is all about packing as much flavour into those little grains as possible. The quality is very important and my favourite is 'carnoroli' which has a nice creamy texture and peppery bite
Make it easier on yourself and have everything as prepped as possible
First job.. Soften the onions slowly in oil for about 12 mins in a large pan
It's just habit but I always prep the mushrooms last.. For freshness I suppose
Finely chop and slice the mushrooms and asparagus stems.
Fry for a few minutes in sesame oil on a medium heat
Add crushed garlic to the onions and stir
Pour in the wine and allow the alcohol to evaporate
Add the rice and stir.
Start to add the stock a ladle at a time.
Now the fun begins.....
Continue to add a bit and stir... And repeat... How long depends on the rice and your patience..
As the rice softens add the mushrooms and asparagus, a spoon at a time when adding stock
Repeat until the end of time.....
Make it the star of the show!!
- Carnaroli rice
- Oyster, shenji, shiitake and chestnut mushrooms
- Asparagus spears
- Chicken stock
- Sesame oil