This recipes is excerpted from my e-book “I Can’t Even With Pumpkin Spice: 21 Recipes Celebrating the Real Flavors of Fall.” Order it here!
Properly prepared risotto is a thing of wonder: creamy rice, cooked slowly with ladles full of stock added one at a time. And, it is not as difficult as it may seem. Here are a few tips to help you make the perfect risotto.
1. Get the Rice Right
Risotto is made with Arborio rice, a rice that is known for its round, short grain and high starch content. When it’s cooked slowly, the starch creates the creamy sauce that’s the trademark of a good risotto.
2. Stock up on Patience
Preparing risotto takes a little time. The stock or broth should be added a little at a time; only add more once it has evaporated.
When fully cooked, risotto should be al dente, meaning it should still have a little bite to it; it shouldn’t be completely soft, but it also shouldn’t be crunchy. It’s important to taste the rice as you go to make sure you’re cooking it to just the right texture.
This recipe for Mushroom Camembert Risotto replaces the traditional Parmesan cheese with a creamy Camembert. Brie would work just as well, and sautéed mushrooms make this hearty enough to serve as a one-dish meal. Watch the video to see how easy it is!
This recipe for Mushroom Camembert Risotto replaces the traditional Parmesan cheese with a creamy Camembert. Brie would work just as well, and sautéed mushrooms make this hearty enough to serve as a one-dish meal.
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
3/4 cup arborio rice
1/2 cup white wine
3 cups chicken stock
4 ounces camembert, rind removed, cut into 1-inch pieces
1 recipe Sauteed Mushrooms
1/4 cup chopped fresh parsley
Salt and Pepper, to taste
Heat olive oil and butter in a heavy pot over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften, 2-3 minutes. Stir in rice and cook just until rice is heated through, another 1-2 minutes.
Add the wine and cook until about half of the wine has evaporated. Add 1 cup of chicken stock and cook, stirring occasionally, until only a few tablespoons of stock remain. Continue adding the stock, 1 cup at a time, until the rice is al dente. Never add more stock until the previous cup or ladleful has been absorbed by the rice.
Stir in the Camembert. Once the cheese melts, stir in the sauteed mushrooms and parsley. Season to taste with salt and pepper and serve immediately.
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