Risotto with Organic Parmigiano & Oyster Mushroom

Welcome to Lazaro Actually Cooks Saturday

The process of creating risotto is not the most complicated but it is quite exacting. So the question becomes can you have the patience to see the process through? I pattern my particular risotto making method after the Insegnante Italiano Giorgio Locatelli.


Carnaroli rice is thin, long grain rice which has a good balance of the starches, amylopectin and amylose. When cooked, it holds up well keeping its shape, and absorbs enough liquid to give the risotto its trademark creaminess. You can find Acquerello Organic Carnaroli Rice Superfino - 2.2 lbs

Stock

Without a great stock you will not have a great risotto. The stock determines the taste of the final product. Consequently, making it at home and controlling the ingredients is pivotal. A stock is not a kitchen bin, only use top notch wholesome ingredients. A useful tip for freezing stock is freezing them in ice cube trays, then transfer to freezer bags.

Toasting the Rice

Once you have made the leek soffritto it is important to make sure each grain of rice is coated in butter & onion. Warm each rice grain to prepare them to cook uniformly. However, DO NOT ALLOW the rice to BROWN. This may give your risotto a bitter finished product.

Mantecatura

The process of beating in ice-cold cubed butter and Parmigiano is the finishing touch or rifinitura. This emulsification is what gives risotto its unique consistency. Organic Parmigiano is readily available online, and I am a particular fan of the cheese from i gourmet. Italian food is known to be high in Umami, the fifth taste, this is because of the Parmigiano.

Risotto Pan

Having a heavy bottom pan to cook the rice is important. You want something that is going to evenly distribute the heat and prevent burning. Here’s the one I use, Mario Batali 4-Quart Risotto and Saucier Pan, Pesto.

Risotto with Organic Parmigiano & Oyster Mushroom

10 cups chicken stock
3 tbs butter
1 leek – light green & white parts only - sliced thin on a mandoline
2 cups carnaroli rice
1/2 cup oyster mushroom stock
Sea salt & white pepper

Mantecatura
5 tbs cubed butter – ice cold
1 cup finely grated organic Parmigiano

Garnish
14 g – Oyster Mushrooms – reconstituted
Fresh chervil

In a saucepan heat bring the chicken stock to the boil, reduce to simmer. In a small saucepan heat the oyster mushroom stock.

In the risotto pan, melt the butter over medium-low heat. Add the leeks and cook slowly for 5 minutes, DO NOT ALLOW TO COLOR. Turn the heat up to medium, and add the rice. Stir until all the grains of rice are covered in oil and leeks. It is important to get the rice up to temperature before adding liquid. Add the mushroom stock and let it reduce until almost completely dry.

Now we are ready to add the chicken stock. Once you add the first ladle of stock the process should take 18 minutes to cook the risotto. Keep the risotto at a steady bubble while you continue adding stock, stirring, and letting it absorb, before adding more stock. Stirring is important, the bottom of the pan is hottest, so keep the rice moving to avoid burning. After 15 minutes, start checking the doneness of the rice. It should be plump and tender, but still retain a slight firmness to the bite.

Rest
Take the rice off the heat. Allow to rest for 2 minutes without stirring to prepare it for the emulsification. If the pan is too hot, when you add the cold butter and cheese they will melt too quickly and split.

Mantecatura
Working fast beat in the ice-cold butter and cheese. Get your whole body into it. Move your hand quickly, shake the pan. The point of the exercise is to be left with a creamy, rich, and emulsified finished product.

Garnish
Squeeze as much moisture out of the oyster mushrooms as you can. Dry with paper towels. In a sauté pan, add 2 tbs butter, and the mushrooms. Cook until evenly browned. Garnish the risotto with the sauté mushrooms and fresh chervil.

That’s it for now…till we exchange a few words again…Peace!