Mushroom risotto, Indian twist*

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Mushroom risotto cooked in Indian spices, topped with Parmigiano Reggiano

Risotto is probably my favourite Italian dish. This recipe is a very simple one, with a small twist to make it interesting. But creating a perfect risotto, creamy and firm, can be a struggle. There are no secrets, you must stay in front of the stove, spatula in hand at all times until it is done!

Ingredients: (for 4 persons)

  • 250g of rice (not any rice. I prefer whole grain, firmer and longer to cook, but more nutritious. For a more traditional risotto, choose a round white rice of good quality)
  • 1L of vegetable bouillon, not too salty.
  • 5g of butter (for the pan)
  • 1 yellow onion (white are fine as well, but I don’t recommend using red ones)
  • 300g of Parisian mushrooms (chopped) or any other mushrooms you like.
  • 20cL of whole cream (without thickening agents)
  • 2 tablespoons of dry white wine
  • 5 cardamoms
  • 1 teaspoon of turmeric
  • 1 teaspoon of paprika
  • 1 teaspoon of ginger powder (or 1/2 teaspoon of fresh ginger for a more intense taste)
  • 10g of fresh coriander (or 1 teaspoon of ground coriander)
  • 1 teaspoon of fennel seeds
  • 1 pinch of salt
  • 1 pinch of freshly ground nutmeg
  • 1 tablespoon per person of Parmigiano Reggiano

Cooking: around 20 min (longer for whole grain rice)

Instructions:

  1. In a hot pan, throw the butter the onion and the rice. Stir with a wooden spatula and reduce the heat to medium until the rice starts to be translucent.
  2. Throw in the spices (except the coriander if you use it fresh and the salt) and fill the pan with warm bouillon until the rice is slightly covered.
  3. Let the preparation simmer and stir until the rice absorbs the liquid. Then cover it again with bouillon.
  4. Repeat the operation until there is no bouillon left. Keep on stirring the rice to prevent it from sticking and burning.
  5. When all the bouillon has been absorbed, check if the rice is sufficiently cooked. It should be tender but not crunchy of mushy. If it is mushy, it is overcooked, if it is crunchy, add more warm water, let it simmer and taste again.
  6. Add the wine, then the cream, and put the fresh coriander in the pan just before serving. Rectify the seasoning and add more salt if necessary.
  7. Place a small parmesan dish on the table and serve in a deep plate or a risotto plate.

Last tip: the rice must be moist at all times, but also be simmering. When adding the bouillon, be careful not to add too much of it at a time, it would cool down the rice and impair the quality of the dish.

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