Spring is my favorite time of the year, as it brings abundance of fresh produce along with warmer temperatures. Don’t be afraid to use any vegetables you prefer to make your risotto.
Rice plays a very important role, the most common ones are Arborio, Carnaroli and Vialone Nano.
I prefer using Carnaroli grain as the rice has a higher starch content making it more creamier.
It also holds its shape better compared to the other two.
Recipe
200g mixed mushrooms ( King oyster, Enoki, Shitake, Oyster mushrooms)
175g Carnaroli rice
125g white wine
1L Vegetable Stock
2 Shallots
75g White asparagus
75g Peas
Parmesan
Basil and Mint leaves
Make sure to toast the rice well before you deglaze with water/ wine/ stock.
Don’t walk away from the risotto, you have to keep stirring it from time to time to make it creamy and avoid sticking at the bottom.
Add more stock only when the rice needs it, work it in and then add more as required.
Finally you can also add in a knob of butter towards the end.
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Music : Roa – It’s All Good
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