By David Rocco’s Dolce India
INGREDIENTS
– 2 cups (450 g) Italian rice
– 4 cups (1 L) vegetable broth
– 6 tbsp. (86 ml) extra virgin olive oil
– 2 tbsp. (30 ml) butter
– 2 shallots or 1 medium white onion, minced
– 1 lb. (450 g) morel mushrooms
– 1 cup (225 ml) white wine
– 1/2 cup (110 ml) finely grated fresh parmigiano
– Salt, QB
– Pepper (optional) QB
DIRECTIONS
Bring your vegetable broth to a low simmer.
In a frying pan, add heat up some olive oil until just before it starts to smoke. Add in the mushrooms and cook so that the moisture is released and evaporates, about five minutes. Set aside.
Pour olive oil into your pan, and on medium heat add in your shallots or white onion and gently sauté until they become sweet and soft. Be careful not to brown them.
Turn up the heat to medium high, add in the rice and stir so that all the grains of rice are coated in the olive oil. Cook until the rice becomes translucent. Add in your wine, which should be at room temperature, and let that get fully absorbed by the rice.
At this point you’ll start seeing some of the creaminess coming out of the rice and the smell will be incredible. Now you’re ready to start adding in your liquid. So, take a ladleful of the simmering broth, and a good pinch of salt, add it to the rice and stir to mix. Let that cook until the rice absorbs the water. Add another ladleful and stir and wait until that is absorbed. You want to give it a stir every couple of minutes to encourage the starches out of the rice, and also so that nothing is tempted to stick. You will see the dish start to get creamy. Taste as you go along and if you need more salt, add more!
Continue to add water by the ladleful until the rice is al dente, cooked, but slightly chewy, and the entire dish is creamy. This will take about16-18 minutes. Just before the rice reaches the al dente stage, add in the mushrooms and thoroughly mix. Let the risotto finish cooking so the flavors can combine. When the rice is cooked, take it off the heat, add a tablespoon of butter and some freshly grated parmigiano and mix well. Basta, stop done! Serves 4-6.
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