Michelin Starred Risotto

Getting inspired by what I have found in the supermarket in the section 'Special buys' I have decided to treat my family with THE Italian style risotto. The treasure in the supermarket was Carnaroli rice of the same brand I used to buy back home (for who doesn't know me I am an Italian expat, moved to the UK a couple of years ago).

In this tutorial am going to teach you how to make an authentic risotto, so you can spoil your beloved ones too. I prepared a mushrooms and leek risotto but you can choose whatever ingredient you prefer (they make raspberry risotto too, so literally you can use whatever satisfies your guts!)

It takes a bit of time to prepare it, I would say half an hour in total, so I suggest to start making the risotto when you are still not hungry.

Risotto is a good solution for who has guests that are vegetarian or have particular allergies, since it allows you to chose the ingredients to put in. Unfortunately though, it is not gluten free.

I list here what I have used to make a risotto for two of us, but you can increase or decrease the quantities accordingly.

Ingredients:

• 160 g Carnaroli rice
• 100 g sliced mushrooms
• 1 leek
• 20 g Parmesan cheese
• 20 g butter
• 1 vegetable stock pot
• 2 tablespoons vegetable oil
• black pepper
• salt
• Water

Tools:

• One big pot
• Grater
• Knife
• Wooden spoon
• Chopping board

If your mushrooms are already chopped then the only ingredient you have to deal with is the leek, otherwise prepare the mushrooms cleaning them with a damp cloth or a mushroom brush and slice off the ends of the stalks and chop them.

Take the leek and, using the chopping board, take the ends off and finely chop it.

Now that all the ingredients are ready to use, take the pot and put it on the hob at a medium heat. Pour the oil and heat it together with the chopped leek, fry gently until softened or turned to a golden colour. At this point you can throw the mushrooms into the pot as well.

Add the rice into the pot, turn the heat up and stir continuously with the wooden spoon so the rice grains are coated with the oil. Sauté for a couple of minutes or until slightly translucent. Be careful of not letting the rice turn brown.

The key word is stirring: this is what you are going to do until it is ready.

When the rice looks translucent, reduce the heat to a medium level. Then add a splash of hot water and the stock cube into the pot. Stir the mix with the wooden spoon to amalgamate the ingredients.

Once the the liquid results to be almost fully absorbed, add some hot water again and repeat the process continuing to stir.

Carry on stirring and pouring water for as much time as they recommend on the rice package (for me, the suggested cooking time was 16 - 18 minutes) or until the rice softens and becomes tender but is still firm to bite.

At this step you have almost finished the ritual.

Reduce the heat to the minimum level and adjust with salt and pepper according to your tastes. Proceed with the mantecatura, that is the process of adding butter and Parmesan to the risotto. I have grated the cheese directly into the pot but you can prepare it in advance too. Stir well and with energy. At this stage the risotto is becoming incredibly creamy and oozy like it should be.

Allow the risotto to sit for one minute, so that it enriches with the flavours.

Serve it in bowls or plates and garnish with some chopped parsley.

Eat it immediately, while the risotto retains its unique texture.

Buon appetito!