Cajun French: le riz (lu ree) – rice
This recipe was shared with us by Lucia, a very good friend from Italy. She stated risotto is a first course and only has one added ingredient to the rice. The rice used must be Arborio or Carnaroli. Carnaroli is the best, but very hard to find in the U.S. Also, per Lucia, risotto is always eaten with a fork. It was fun cooking with Lucia and being able to pass her recipe to our friends.
Mais C’est Bon!
Enjoy!!
Ingredients:
Short Grain Rice – Carnaroli or Arborio
8 oz baby bella or white button mushrooms
32 oz beef stock
Onion
Parmesan cheese
Butter
White wine
Equipment:
Cutting board
Sharp knife
Mise en Place dishes
Measuring spoons and cups
Grater
Ladle
Cooking spoon
Tasting spoon
Deep skillet or pot to cook risotto
Pot for broth
Serving bowl and fork (risotto is always eaten with a fork)
Mise en Place:
1 ⅔ cups rice
8 oz mushrooms – remove stems and set aside, quarter mushrooms. If mushrooms are large, cut smaller. Mushrooms should be about all the same size.
⅓ cup onion, diced small
⅓ cup parmesan cheese, finely grated – have extra grated
2 Tbl butter, divided
⅓ cup white wine
Directions:
In sauce pot, pour 4 cups beef broth
Add mushrooms stems to broth
Bring broth to a boil then turn to simmer
Bring risotto pot to medium high
Add mushrooms and brown
Remove mushrooms from pot and set aside
Place 1 Tbl butter in risotto pot
Add onions and saute until translucent
Add rice and saute
Add wine and stir until absorbed
Add one ladle broth and stir until broth is absorbed
Continue adding one ladle broth at a time
After 15 minutes check rice for doneness
If necessary add more broth and stir
Check again in 5 minutes
When rice is cooked, layer mushrooms on top
Sprinkle with a little salt, optional
Mix mushroom with rice
Remove pot from heat
Add remaining Tbl butter and parmesan cheese
Combine and serve
