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Cooking
Italian Mushroom Risotto with Kostera Seasoning
· 4 servings
Simmer the mushrooms
Pour water into a small pot and add the dried mushrooms. Bring to the boil, then lower the heat and let them simmer gently for 10 minutes.
Make the stock
In another pot, bring water to the boil. Stir in the chicken bouillon and let it simmer gently on the stove. You'll need this stock hot for the risotto.
Stir the rice constantly
Place a large, wide, heavy-bottomed pot on the stove. Add the olive oil and heat it up. Once the oil is hot, add the rice. Stir constantly with the heat turned up almost to full. Keeping the rice moving without stopping is key to a good risotto.
Add the pre-fried onion
The rice will change colour as it toasts, which takes about two to three minutes. Keep stirring the whole time so it doesn't catch and burn. At this point, season with salt and pepper, then add the dried pre-fried onion.
Let the wine cook off
Pour the wine over the toasted rice and onion, keeping the heat on full. Stir and wait until all the wine has evaporated and there's no liquid left in the pot.
Start adding the stock
Now add the soaked dried mushrooms along with their soaking water. It's time to bring in the hot stock, which should be simmering on the other burner — start ladling it into the rice.
Just below the surface
Add just enough stock so the rice is barely covered — the grains shouldn't be sticking out, but there shouldn't be too much liquid on top either. Always wait until the liquid has been mostly absorbed before adding more.
One ladle at a time
Add the stock one ladleful at a time, stirring well after each addition and letting the rice absorb the liquid fully before pouring in the next ladle.
Taste as you go
Keep tasting throughout the cooking process. If the dish needs more salt, season it as early as possible so the salt has time to soak into the rice grains, not just the sauce.
Checking for tenderness
The risotto should be ready after about 20 to 25 minutes. The only way to know when to stop cooking is by tasting and checking that the rice is tender enough — it definitely shouldn't turn mushy or overcooked.
Stir in the parsley
Time for the finishing touch: stir the dried parsley into the risotto. Once mixed in, take the risotto off the heat.
Butter and Parmesan
Get some chilled butter ready, cut into a few pieces, along with grated Parmesan. Add both to the pot and stir vigorously until the butter and cheese have melted in completely. This will make the risotto even creamier and boost the flavour. Serve immediately on warmed plates.