On The Wave

May 17, 2013

Italians have a saying when making risotto; it has to be “all’onda”( on the wave). In other words, it needs to come out creamy, fall off the spoon and not be a sticky glob of rice. So instant rice will not do for making risotto; you need a semi-fino grade like Arborio or Carnaroli, both available in grocery and Italian specialty stores, for making risotto because this type of rice can absorb a lot of liquid when cooking and that results in that all’onda effect.

Risotto with Mushrooms

Serves 4-6

6 tablespoons extra virgin olive oil
2 cloves garlic minced
1 pound mushrooms, thinly sliced
2 tablespoons parsley, minced
1 small onion, diced
1 ½ cups Arborio or Carnaroli rice
4 cups hot chicken broth
1 cup dry white wine
¼ cup grated Parmigiano or Grana Padano cheese
Salt to taste
3 tablespoons butter

In a large sauté pan heat 2 tablespoons of the olive oil and add the garlic and cook until the garlic softens. Add the mushrooms and salt to taste and cook for about 7 minutes over medium high heat. Stir in the parsley. Transfer to a bowl and set aside.

In a 2 quart sauce pan heat the remaining olive oil; add the onion and cook for 2 to 3 minutes but do not let it brown. Stir in the rice and coat it well in the oil mixture. Raise the heat, add the wine and allow it to evaporate.

Add the broth a ladleful at a time and allow the rice to absorb it before adding more broth. Add just enough of the remaining broth until the rice is cooked but still has a bit of a bite. Add the mushrooms and stir in.

Stir in the cheese and salt to taste. Stir in the butter. Transfer to a serving dish. Serve hot

Recipe from Ciao Italia Family Classics by Mary Ann Esposito

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