Having this past weekend my two favorite squatters at the Hellhouse, has reminded me, as for some requests too, I should share with you the recipe of my risotto on the rocks. Obviously it’s not the best in the world and please don’t think I’m too arrogant, but gotta tell you, nobody has complained up to date, and some friends even ask me for cooking it for them, so…
Sometimes people do not dare to try elaborate meals thinking they are too complex. Let me tell you, some more time than usual required for cooking something does not mean it has to be complicated. You can be 40-60 minutes with risotto, but it’s the easiest thing ever, only you’ll have to exercise your arm stirring nonstop and need a fresh beer at the time, because being so close to the stoves make you sweat.
OK, let’s get started.
WHAT YOU NEED (quantities are thought for you and 3 more guests)
- 400gr rice (there are special types just for risotto, I use the one I have at home, long most of times).
- 1 litre vegetable stock (I’m veggie, remember, but I used to do it with chicken one before).
- One big onion sliced.
- 4 cloves of garlic to be smashed.
- Parmesan cheese, better if fresh grated
- A glass of white wine, better if dry.
- Mushrooms. I’ve recently discovered best option is dehydrated for one reason: the water you use is perfect to add to the blowing of the rice and it gets super tasty. One of these packs of 30gr is enough. Any kind is fine.
- Butter and olive oil.
- Salt, pepper, thyme, parsley…herbs are cool.
Before starting two advices and a comment:
On one hand, wash the rice and let it dry out for a little while. Starch is removed so rice grain can absorb everything better.
Regarding the mushrooms, heat water on the microwave for 4 minutes, then leave the mushrooms grow (sounds awful I know!! hahaha!) for 20 minutes approx.
Some people use a big flat saucepan, like the ones for paella, I use a deep regular pot so I can stir without messing so much.
OK, are you ready with your apron on? Let’s go!
- Considering you have sliced the onion, smashed the cloves, rice is drying out and mushrooms have been chopped too, this is, all the warming-up done, add a generous chunk of butter and a gentle spurt of olive oil on the pot, till butter melts.
- Onion and garlic go first, for 2-3 minutes, till they start getting golden, then it’s time for the mushrooms, for about 3-5 minutes more. Season the vegetables with salt, pepper and thyme, and do not stop stirring.
- We start cooking the rice now, so everything you need to use should be at hand, unless you have your personal kitchen assistant, because from now onwards you’ll be stirring like a motherfucker. First just the rice, with the vegetable mix, lowering the heat power.
- Pour the wine. Once absorbed, start adding the mushrooms stock, covering the rice. Repeat the procedure once and once again, for about 20 minutes, till you reckon the rice grain is well cooked. Remember, in order to acquire that special texture, do not allow rice gets dry at all.
- When you switch of the shovel, add a gentle quantity of parmesan cheese and parsley, and stir for the last time, so it gets thickened.
- I always do the same my granny used to when cooking rice. Cover it with a cloth, and leave it settling for 15 minutes or so. Don’t get impatient, it’ll taste better!
- Serve it with some more grated Parmesan grated cheese on top.
What do you think? I reckon this is easy-low medium level…Anyway, let me know the outcome in case you try, and enjoy!