Food journalist and blogger Satu Koivisto encourages us to cook risotto.
Risotto is an easy dish to make, even if many people think otherwise. Eeva Paljakka
– Risotto is feared for no reason. I have noticed that many people imagine it to be a difficult and difficult food, food journalist and popular blogger Fairy tale Koivisto tells.
Fairy tale Koivisto Koivisto, who runs a blog called Koivisto, definitely wants to dispel all misconceptions related to risotto.
Many people complain that the risotto has to be stirred all the time and the vegetable broth added one ladle at a time throughout the cooking process. Not really, Koivisto knocks out. According to him, it is enough to add the liquid in a few batches and only stir the risotto vigorously when adding it.
-Take a relaxed approach to risotto. for it is not so difficult or serious. Risotto is forgiving, Koivisto encourages.
Koivisto cooks his risotto in an ordinary pot, which, however, is not the narrowest end. Because the flatter the pot, the faster the liquid evaporates and the risotto is ready.
– Many seem to think that risotto is a wonderful restaurant dish that cannot be made at home. It’s not like that at all. I myself make risotto very often on weekdays and especially with mushrooms. In winter, we eat dried ones, Koivisto says and continues:
– If I have a situation where there is absolutely nothing in the kitchen cupboard, then this can still be put together. Risotto is prepared relatively quickly. It takes about half an hour. It is our family’s staple food.
The Mörö associated with risotto are probably the right ripeness of the rice and the texture of the risotto. Koivisto urges to take a relaxed approach to them as well. Be kind to yourself, it’s not that serious if the risotto is runny or firmer.
If the risotto stands at all, the stretchiness disappears. In Italy, risotto is eaten with very thin cream, so that the risotto spreads to the bottom of the plate and does not remain lumpy at all. Then everyone comes to eat at once. At that point, you don’t start cleaning the kitchen or ushering the children to the table.
Koivisto advises that you should keep boiling water nearby if the risotto still needs liquid.
Then maturity?
When you add parmesan to the rice, the rice should still feel raw. However, the rice cooks quickly. The finished rice remains crunchy and there is little resistance. I don’t want rice porridge now.
Koivisto reminds that you learn by experimenting. If you have no idea what a risotto is supposed to be like, you should eat it in a restaurant.
Chanterelle risotto
1 l chanterelles
1 tablespoon of butter
12 dl vegetable broth
1 yellow onion (or 3 shallots)
2 tablespoons of oil
4 dl risotto rice (e.g. Arborio)
1/4 dl lemon juice
100 g Parmesan cheese
salt
ground black pepper
(water)
1. Clean and chop the chanterelles. You can leave the small chanterelles whole.
2. Bring the vegetable broth to a boil. Peel and chop the onion(s).
3. Fry the mushrooms in a pan without fat so that their liquid evaporates. Add butter and fry for a while. Put the mushrooms on a plate to wait.
4. Add oil to the pot and saute the onion until soft. Add the rice and continue to cook until translucent.
5. Add the vegetable broth in a few portions. Stir well to loosen the starch from the rice. Add lemon juice and mushrooms. If you want, you can save a few of the prettiest mushrooms on the surface for decoration.
6. Grate Parmesan cheese. When the rice is almost al dente, add the cheese. Check the salt and flour in a grinder with a few rounds of black pepper.
7. If the risotto threatens to dry out, add a splash of water. Offer now.
Tip!
You can replace chanterelles with chanterelles or blackhorn mushrooms.
Source: Fairy tale Koivisto
The story was originally published in August 2020.