How To Make A Creamy Risotto #shorts #youtubeshorts #risotto #food #cooking #recipe #

By Bruno Albouze · 60 min

Ingredients

Instructions

1. Confit the porcini: in a large skillet add olive oil, crushed garlic and herbs, arrange the porcini slices, and cook on very low heat for 15 minutes per side. Season lightly with fine salt and keep warm.
2. Melt 50 g butter in a sauté pan over medium heat. Add the minced onions and the diced porcini stems and cook gently until soft and translucent (about 5 minutes) without browning.
3. Add the 250 g rice and stir to coat in the fat. Cook for 3 minutes until the edges look slightly translucent.
4. Pour in 100 g Chardonnay and stir constantly until absorbed.
5. Add the hot mushroom water (or chicken stock kept warm on low heat) one ladle at a time, stirring often and letting each addition absorb before the next. Continue for 18 to 20 minutes until the rice is al dente and creamy.
6. Off the heat, stir in 40 g butter and the 60 g grated Parmigiano-Reggiano, adding a little more hot liquid if needed. Season with salt and pepper to taste.
7. Make the sauce: warm the 150 g veal demi-glace in a small saucepan without boiling, remove from heat, season with salt and pepper, and swirl in 30 g butter just before serving.
8. Plate: shape the risotto in a 13 cm (5 inch) ring, overlap the porcini confit with the carpaccio slices, spoon a tablespoon of demi-glace around the rice, drizzle with the oil used for the porcini, and top with Parmigiano shavings.

Summarized from Bruno Albouze's video. Watch it for the details.

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