Food influencer Satu Koivisto encourages us to cook Risoto.
Chanterelle risotto is a delicious late summer food. Eve Paljakka
- Risotto is not difficult food, even though many people think so.
- The risotto is completed in about half an hour and is a good everyday food that succeeds with little ingredients.
- In Italy, the risotto is eaten with Vetelä’s cream, and the parmesan is added while the rice is still a bit raw.
– The risotto is fearful of in vain. I have noticed that many imagine it is a cumbersome and difficult food, a food influencer and a cook writer Satu Koivisto Satu Koivisto tells you.
Koivisto definitely wants to overturn all the risotto delusions.
Many complain about the fact that risotto needs to be mixed all the time and that the vegetable broth is increased throughout the cooking at a time. Not really, Koivisto knocks. According to him, it is sufficient that the fluid in a few grips and only at the time of adding is enough to mix the risotto vigorously.
– Relaxed in risotto because it is not that difficult or serious. Risotto is forgiving, Koivisto encourages.
Koivisto cooked his risotto in an ordinary saucepan, which, however, is not the narrowest end. The more flat the boiler is, the faster the liquid evaporates and the risotto is completed.
– Many people seem to think that risotto is a wonderful restaurant that cannot be done at home. It’s not at all. I do risotto very often on weekdays and especially the mushrooms. In winter we eat dried up, Koivisto says and continues:
– If I have a situation where there is nothing right in the kitchen closet, then this can be rushed. The risotto is completed quite quickly. It takes less than half an hour. Is our family’s credit food.
Risotto -related bumps are probably the correct rice maturity and risotto composition. Koivisto also urges them to relax. Be merciful to yourself, it’s not so serious whether risotto is running or firmer.
If the risotto stands at all, the water will disappear. In Italy, the risotto is eaten very well with Vetelä’s cream, so the risotto spreads to the bottom of the dish and does not remain a soup at all. Then everyone will eat right away. At that point, you will not start cleaning the kitchen or landing children at the table.
Koivisto advises that it is worth keeping boiling water nearby if the risotto still needs liquid.
What about maturity?
When you add parmesan to the rice, the rice should still be raw. However, rice matures quickly. The finished rice stays cloudy and has a little resistance. Now you don’t want rice porridge.
Koivisto points out that you learn by experimenting. If you don’t know what risotto should be like, you should eat one in the restaurant.
Chanterelle
1 l of chanterelles
1 tbsp butter
12 dl of vegetable broth
1 yellow onion (or 3 shallots)
2 tbsp oils
4 dl risottoire (eg arborio)
1/4 dl of lemon juice
100 g of parmesan cheese
salt
black pepper from the mill
(water)
1. Clean and chop the chanterelles. You can leave the small chanterelles whole.
2. Put the vegetable broth in a boil. Peel and chop the onion (s).
3. Bake the mushrooms in a saucepan without fat to evaporate their liquid. Add butter and bake for a moment. Set aside the mushrooms on the plate to wait.
4. Add the oil to the saucepan and fry the onion. Add the rice and continue to fry until translucent.
5. Add vegetable broth in a few parts. Stir well to remove the rice from starch. Add the lemon juice and mushrooms. If you wish, you can save a few of the most beautiful fungi for decoration.
6. Grate parmesan cheese. When the rice is almost al dente, add cheese. Check the salt and grind for a few rounds of black pepper from the mill.
7. If the risotto threatens to dry, add a drop of water. Serve immediately.
Source: Satu Koivisto Satu Koivisto
