Traditional Mushroom Risotto

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

This was my first experience making risotto, but based on the aromas, I think it turned out pretty well! I used a red onion, choosing the lesser of two evils since I don't like onions. Instead of pork, you can use chicken breasts or any meat you prefer. Herbs and spices to taste; I used oregano, parsley, dill, red and black pepper, and paprika.

Ingredients

Rice - 1 cup
Morels - 8.8 oz
Butter - 1.8 oz
Garlic - 5 cloves
Onion - 1 piece
Dry White Wine - 2 tablespoons
Pork Blood - 7.1 oz

Step by Step guide

Step 1

First, start boiling the broth, adding salt to the water.

Step 2

Then, in an aluminum pot, melt the butter and add finely chopped garlic and onion, sautéing over very low heat, stirring CONSTANTLY. The key is for the onion not to turn golden; it should remain translucent. Pour in 2 tablespoons of wine and increase the heat to evaporate it. Once this happens, reduce the heat again and add the rice to the pot with the onion and garlic. Stir constantly, watching for the rice to become golden and translucent. Once this occurs, add the broth (for this risotto, meat broth is preferable, but vegetable or fish broth can also be used). The broth should be a couple of centimeters above the rice, and it should be added one ladle at a time while stirring continuously.

Step 3

Simmer over medium heat until all the broth is absorbed, stirring constantly. Once this happens, pour in another ladle of broth and wait for it to be absorbed. Then, add the broth one ladle at a time repeatedly until the rice reaches the desired doneness. This will take about 30 minutes. Don't forget to stir.

Step 4

Next, add all the other ingredients according to the recipe.

Step 5

While my rice was cooking, I managed to sauté the mushrooms in olive oil with garlic. I added red and black pepper, sweet paprika, and oregano to them.

Step 6

Then, I added the mushrooms to the rice, mixed well, covered it, and let it rest for 2 minutes. I plated it and sprinkled it with finely chopped herbs.