Preparation time: 20
80g rice (Carnaroli or Arborio)7g butter (or margarine/olive oil if you want the 🌿vegan🌿 variant)grated parmesan50ml of wine (variety depends on the flavor you pick, for mushrooms we’ll go with white Sauvignon or Chardonnay)0.5 shallots or white onionvegetable stock dice (I’ll upload a recipe to make them yourself) or vegetable stockextra-virgin olive oilFlavor: see description below, for this we will go with 50g of mushrooms
Put on a kettle with some boiling water. If you are using stock put it in a pot to warm up instead.Finely dice the onion/shallotsPut shallots in a pan with tall sides or a pot (I prefer to use non-stick ones).Stir-fry the onions on medium heat with some olive oil until transparent (don’t brown them)Add the rice (no water yet) and toast it for a while until you hear some faint popping (~2 minutes)Add the wine, which should evaporate more or less instantlyWait for the wine to be evaporated/absorbedAdd a bit of boiling water/stock, just enough to cover the riceAdd the stock dice (if you are not using actual stock)Add the flavor (in this case mushrooms)Set a timer for 15 minutesKeep stirring for the entire duration (at least once every minute). Every time water is absorbed and it doesn’t cover the rice anymore add some boiling water/stock.When the timer expires stop adding water and add the butter/margarineSet the hob to high heat, and stir vigorously for three more minutesAfter three minutes add the parmesan, stir and serve
Doses are per person, I suggest making it for at least two people.
Flavors can be composed, like sausage and mushrooms or sausage and saffron, let your fantasy guide you.
- Saffron (use red wine with tannins like salice, primitivo or any non-sweet red wine)
- Sausage (in this case add the sausage 5 minutes before the end)
- Squid ink
- Zucchini and shrimps
Category: First course