Tag: Risotto

Pesto and battuta: risotto with tartare – Italian Cuisine

A risotto with a meat tartare. The idea was born from a culinary and entrepreneurial interweaving with Edoardo Grandi as protagonist. Here is the recipe

A risotto with a meat tartare? It can be done, and the contrast between raw and cooked, between the temperatures and the consistencies of a wave and beef risotto work very well. We are used to seeing it in the restaurant often with fish, prawns or molluscs, which nestle over the risotto enrich it enriching it with flavor and a new texture. Now we try with meat.
The recipe is an entrepreneurial fusion, of those that take place thanks to the connections between restaurants and the role of restaurateurs, such as Edoardo Maggiore, owner of the Risotteria Italiana & Meat Sushi Art, Nuda & Cruda and the two Italian Filetterie, also in Milan. No fish, in risotto, but also in sushi, which instead of tuna or salmon slices, sees the presence of veal or kobe beef.

Ingredients for 4 people

600 g of Carnaroli rice
Vegetable broth
4 spoons of pesto
100 g of butter
250 g of Parmesan
Salt to taste
200 g of beef for cold tartare from the refrigerator

Method

In a saucepan, prepare the vegetable broth (onion, carrot, celery, salt). Toast the rice in a pot with high sides, when the rice begins to "crunch" add the vegetable broth. Rice requires constant boiling in order to cook the starches and it is very important to mix everything constantly in order to prevent the rice from sticking to the bottom of the pot. Continue adding vegetable broth every time the rice absorbs it. The cooking time will vary according to the variety of rice used, for Carnaroli about 8 minutes. The rice is now ready for creaming and adding flavors.
First of all add the pesto, butter and Parmesan. Stir vigorously until everything is completely mixed, obtaining a creamy and cohesive risotto. Leave to rest for two minutes, covered.
The advice is to always finish cooking a few minutes before the actual term indicated by the variety of rice, in order to allow the risotto to maintain its structure and thus avoid overcooking.

Place the risotto on a plate, tap with the palm of the hand on the bottom of the plate to distribute the risotto evenly. Place the raw beef batting on top of the risotto.

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White risotto – Italian Cuisine

White risotto

Risotto with Piedmont white Boil the broth. Peel and chop the onion, then let it dry gently in a saucepan with three spoonfuls of olive oil, but without it taking on color.

How to make the perfect mushroom risotto – Italian Cuisine

It is certainly one of the most popular first courses, perfect to prepare with porcini mushrooms but also with chanterelles, fresh or dried

Mushroom risotto it is one of those first courses (winter) that immediately warms the heart, perfect to share in a family lunch or for a tender tête-à-tête. A dish with an intense forest flavor, easy to prepare, in which rice goes very well with the aroma of mushrooms, which can be both fresh and dry.

Mushroom risotto: which variety to choose

The most suitable are undoubtedly porcini mushrooms, with that undergrowth aroma, consistency and yield, once cooked. The porcine (Boletus edilis the name in botany) has always been considered the king of mushrooms, the most noble, the most visually beautiful (it seems drawn), the tastiest in the kitchen. Made up of a round white stem and a darker chapel, it has firm and compact meat, an intense and pleasant aroma and a delicate flavor. If you decide to use them dry, know that they have a much more intense perfume and which must be soaked for at least 30 minutes in cold water before using them, and that their water can then be filtered and added to the broth, to further increase their aroma. Another type of mushroom suitable for risotto is the chanterelle, with a very compact and hard consistency, characteristics preserved even after cooking. Chanterelles have a rather particular flavor, rather sweet and intense, which goes well with rice.

What about rice? Which is the most suitable for mushroom risotto?

Among the many varieties of rice, the most suitable for the preparation of a risotto are the "Semi-fine" or "super-fine". The best of the first group are Vialone Nano and Rosa Marchetti, while of the second, Carnaroli and Roma. These are rice with long grains, rich in starch, which keep cooking well and suitable for perfect creaming.

Here is the recipe for a very special mushroom risotto

Ingredients

320 g Carnaroli rice, 500 g porcini mushrooms (or a mixture of porcini and chanterelle mushrooms), 1 l vegetable broth, 1/2 golden onion, 60 g butter, 1 clove of garlic, parsley.

Method

First clean the mushrooms. If they are fresh, brush them gently with a brush to remove any traces of soil. Then rinse them quickly under water and dry them with a paper towel. Cut them into slices and fry them in a pan with half the butter and the peeled garlic clove. Once ready, whisk a third (mixing a ladle of broth) with a mixer and leave the others aside. If you use dried mushrooms, soak them for 30 minutes, then squeeze them and do as with fresh mushrooms. In a large pan fry the thinly sliced onion and when it is golden brown add the rice and let it toast for two or three minutes. Add the hot vegetable stock a little at a time and mix well. At this point add the blended and whole mushrooms and mix, adding the broth from time to time, until cooked. The risotto must be creamy and al dente. Once cooked, stir in a knob of butter and a handful of parsley and then serve.

Instant Pot Mushroom Risotto

You don't want to give up a good mushroom risotto, but you don't have time to prepare it? The Instant Pot he will help you and you can enjoy your favorite rice without wasting time! Press the sauté button to preheat the pan, when the display will turn hot add a knob of butter, half of a chopped onion, the peeled and sliced porcini mushrooms and then the rice. Add the vegetable broth in the 2: 1 ratio with the rice (e.g. 2 glasses of vegetable broth for each rice glass). Close the lid and press the Manual button, setting the cooking time to 6 minutes. When finished, open the pan with the "rapid decompression" method, add a knob of butter, parsley and serve.