Napapana

Passport & Plate - Mushroom Creamy Risotto

Slovakia | Tuesday, March 11, 2014 | 1 photos

Ingredients
Arborio rice
onion
garlic
mushroom/ fresh or dried
broth
cream
salt
white paper
rucola
parmesan
olive oil
butter
pine nuts
coconut oil

 

How to prepare this recipe
As a first step I prepare the rucola pesto so I have it ready in the fridge when my risotto is cooked to perfection:)
So take rucola, pine nuts, little garlic and olive oil on mix it together to get nice creamy texture. Be careful with the garlic to not overpower rucola. To this recipe I like to put more olive oil so its easier to decorate the risotto. In the end mix in the freshly gratin parmesan and if you like a little bit a salt. Store the pesto in the fridge and have fun with the risotto :)

Take a nice non sticking pan to prepare nice creamy risotto. First you cut onion to small squares and slowly rest on coconut oil. When your onion is nicely glassy put unwashed rice and stir for a while. Afterwards I like to put just a little of garlic. Now its the beginning of slow rice cooking with poring your broth ( I prefer homemade witch you can always have stored in freezer). Taste your rice and when is half trough done put in the mushrooms, white pepper and salt. Now your risotto should be somewhere after the half of cooking. Don't forget to stir all the way so your rice don't stick and get perfectly cooked all around. Before your rice is well done pour the whole fat cream and finish it with the love and little bit of butter :)

Take your pesto out of fridge, serve the risotto to middle of nice plate. Put pesto on top and dost forget parmesan.

 

The story behind this recipe
As always when I come back from Italy with my trunk stuffed of nice fresh market produces I never forget arborio rice and at least one kilo of parmesan for every family member.
In Slovakia we were fed as children with this think called risotto and I never liked it very much. It was just dried rice with some vegetables and meat but when I grew older and found out what the real story behind real italian risotto is I fall in love. The creamy perfect texture and the taste is just unbelievable.

So one week ago when I was skiing in Italian dolomites I knew that when i miss Italy I am going to make this recipe and actually I made it today right before I found out about this scholarship so I knew I have to use this recipe for applying.
I knew I am going to make creamy mushroom risotto because thats the one I love the most, sometimes with little bit of prosuto, but since my dad doesn't eat meat ( don't worry just for 40 days) I wanted to made something special to replace it. I found this nice fresh rucola so I made fresh pesto and believe me is nice combination with the creamy risotto.