All the secrets to prepare a delicious mushroom risotto, from the choice of rice to that of the most suitable mushrooms
It is one of the greediest risottos of autumn, with its distinctive aroma and intense aroma of undergrowth, but to prepare it in a workmanlike manner, you must avoid making some mistakes that would make the mushroom risotto a dish to forget.
How to clean, cut and cook porcini mushrooms
Which mushrooms to choose?
To prepare a memorable mushroom risotto you must choose the most suitable mushrooms. In first place without a doubt i porcini mushrooms, with their strong scent and firm and compact consistency. You can use both fresh and dried. Then i tacks, easier to find than porcini, cheaper but equally tasty. The trick to give them all their aroma is to blanch them a few minutes before browning them in a pan. More delicate champignon, to be used fresh, and then i chanterelles, which have a stronger and more distinctive taste.
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And the rice?
Not all rice is good for preparing a risotto: the Carnaroli, with a full-bodied grain, it is perfect because it keeps cooking well, as well asArborio, which during cooking keeps the central core of the grain, rich in starch, al dente. Also ideal Rome, with a more elongated grain, which absorbs condiments well, and finally the most loved by chefs, the Vialone Nano, with a rounded grain that never overcooks.
Find out now in the tutorial the mistakes not to make to make a perfect mushroom risotto!
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