In addition to the classic recipes, a risotto always offers the opportunity to create a new dish from different leftover raw materials.
In general, the risotto, as the original “poor man’s meal”, is comparable to paella or German labskaus: what the pantry produced was combined with each other and made into a new dish, and it only found its way into cookbooks very late.
The basic procedure: The volume ratio of risotto rice to liquid is approximately 1:3. this can never be predicted exactly, since rice, as a natural product, is always different.
The ingredients for this example:
- 2 large carrots, diced
- 1/4 leek without green
- 150 g porcini mushrooms (fresh or frozen)
- 200g Riso Carnaroli
- 100ml Chardonnay
- 600 ml hot vegetable stock
- 50 grams of cold butter
- 30g freshly grated Parmesan
- salt and white pepper
- Rinse the rice with cold water until the water runs clear
- Sauté the diced leeks and carrots in a little olive oil until colourless
- Add porcini mushrooms and sauté
- Add rice and sauté
- Deglaze with the white wine and fill up with 1/4 of the broth
- Reduce the heat so that everything is just simmering
- Stir and simmer until the liquid has been absorbed by the rice
- Pour in some more hot broth, stir and give the rice time to absorb the broth
- Repeat the process until the broth is almost gone and the rice is al dente
- Pour in the remaining broth, fold everything in with pieces of butter and Parmesan and bind
- Serve right away
Pro tip :
Risotto can also be interrupted halfway through the cooking time and stored in a cool place. For this purpose, it is usually spread on a sheet and quickly cooled down. It can be completed at a later date.