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Wednesday, June 30, 2010

My very first risotto

Pictured above is a "risotto spoon", a wooden spoon with a hole in the middle, for making risotto.

I used to think "risotto" was just a fancy word for rice. But it's not just any rice; it's short grain rice, also known as "arborio" rice, or just risotto rice.

Long grain rice is what I've always used, but it's apparently not suitable for risotto. Different size grains react differently; The shorter the grain, the stickier and creamier the rice.

This recipe is modified from "Cast Iron Cooking":

You'll need 2 cups of beef broth, but not all at once.

Heat olive oil in a cast iron skillet. Add chopped onions, cook them down. Add 1 cup arborio rice, cook until translucent. Add 1/3 cup white wine, let it absorb. Then slowly add the beef broth, a little at a time, letting the rice absorb the broth each time.

Add chopped baby portobello mushrooms, continue cooking. Add a little turmeric*, black pepper, onion powder, garlic powder.

*The recipe called for saffron threads which are expensive. Turmeric is the recommended substitute, although not the same.

When all the liquid is absorbed, add 2 tbsp butter and some parmesan cheese.

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