Beautiful earthy flavors!

Photo & dish by Felipe Barros

Risottos are definitely something that a lot of people are afraid to do, and some others don't really know that they are making a mistake, but for any of you that would like to learn how to cook one well then I'll try my best to explain this to ya.

Back in College and when I started my first professional experience at a contemporary food restaurant Garcia & Rodrigues back in Rio de Janeiro, I had to learn from the very start what to do in a kitchen, of course I started with the simple "mis-en-place"(French term for the pre-Preparation of the menu items) things, but after a while one of the great experienced cooks that was there thought carefully how to prepare good risottos, and once I got the hang of it, it became part of my responsibilities to do those ones.

Mushroom Risotto

- 1 large onion finely chopped

- Approx. one litre of chicken or meat stock

- Two white wine glasses (dry grapes like chardonnay are best)

- 400 gr of risotto rice (arborio)  

- 90 gr of butter

- 120 gr of freshly grated Parmesan cheese (if too expensive buy at least the long grated ones, not the fine)

- sea salt and ground pepper

- 2 cloves of garlic finely chopped

- mix of mushrooms around 6 or 8 Portobellos, 10 white buttons and 10 swiss brown (these ones are easy to find and not so expensive) all nicely sliced 

- a Pinch of finely chopped parsley and chives

   With mild heat cook the onions with a bit of butter without coloring them, add up the rice and and crank it up on the heat, stir in the wine and let the heat evaporate a bit of the alcohol, feel the beautiful aroma of the wine spreading around you, the rice will pick up on the wine flavors and aromas.

  After a little while start adding up the stock ladle by ladle(don't over do it, u need some moist on your rice but not for it to become a soup) seasoning a bit at this part, turn the heat down a bit and slowly cook stirring the rice every now and then ,this should take around 15 to 20 minutes, this type of rice is not the usual kind and risottos are not meant to be grain by grain loose and separate, in fact the final result should be creamy.

    While you cook the rice heat up a pan and with a knob of butter cook the mushrooms with the garlic, u'll notice that it may seem like a lot of mushrooms and for that I prefer to divide into small bunches so i can get them nicely grilled and get the garlic flavor going on them. Season to taste and for the last part spread part of the parsley and chives on top for a finishing touch.

    Try your rice ,it should be cooked well but still firm on the inside, as the Italians say "al dente", if it's cooked, correct the salt and pepper, put in the mix of mushrooms, finish with a good piece of butter and Parmesan stirring to dissolve .

Your risotto is ready serve as it is or if u need a sort of protein grilled lamb chops go perfect with it, marinate for a couple of hours the lamb chops with some red wine and herbs like rosemary, thyme and sage. Once u have them grilled deglaze the pan with the red wine correct the salt and a pinch of sugar, finish it with some butter for a great quick sauce for your lamb chops!  

  As i said it may seem like a lot of work but it's not really that much this recipe above serves 4-6 people and u can gather your friends on a lovely Sunday and cook them this i guarantee everybody (that likes mushrooms) will love it, the only thing left for me to say is no matter how hard it is always cook with your heart into it, and enjoy what you're doing, when i cook things like this at home i like to have a nice wine with some mixed nuts as an appetizer, and that my friends keeps me happy through all my journey in the kitchen!

cheers to all!!