Creamy Mushroom Risotto
Posted by Shannon on 03/26/2012
Another new sojourn in cooking…the conquest to create a creamy risotto that is cooked just above al dente. The key here is constant, gentle stirring as the Arborio rice cooks.
Steve knocked this one out of the park… with sliced mushrooms, Chardonnay, thyme and chicken broth as key components. He topped it with a light dusting over Pecorino Toscano and a medium-rare steak. I was in savory, umami heaven eating dinner.
Arborio is a rice variation that is grown specifically in Italy, the grain is a bit plumper than typical white rice from Asia. The goal is keeping the pot from getting so hot the mixture bubbles or boils. The stirring slowly breaks down a bit of the gluten and ensures consistent texture.