Italian risotto with mushrooms/Itališkas risotto su grybais

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Risotto is one of the most famous italian rice dish, traditionally made with short-grain rice(Arborio, Carnaroli). If to talk about the emergence of this grain culture in Italy, we should go back to the late Middle Ages. The historians relate this introduction of rice with the Crusades, so it’s possible that this grain culture reached Italy via Crusaders from the Middle East. Another version is that the Venetian merchants brought it by the ships from the Middle and Far East. In the Medieval there were only a few basic types of rice and nowadays – I’m pretty sure that I couldn’t even count all of them.

The main ingredients for traditional risotto, despite the rice, are dry white wine, chicken or vegetable broth and Permigiano-Reggiano cheese (I have never bought this cheese until an italian friend of mine brought it as a gift for me. This full-bodied and tasty Permigiano arrived directly from the central Italy).

The process of making risotto requires time and some sincere effort(like any other meal does) so be disposed to spend about 20 minutes constantly stirring your risotto.

 

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For 4-5 portions you will need:

  • 2 cups of Arborio rice
  • 5 cups of chicken/vegetable broth
  • 1 medium size onion
  • 2 garlic cloves
  • Fresh parsley leaves
  • 1/2 cup white dry wine
  • Salt
  • Pepper
  • Handfull of Permigiano or other similar cheese(I used Lithuanian cheese “Džiugas”(12 months of maturing))
  • 4 tablespoons of butter
  • 4 tablespoons of olive oil
  • 400g of shampinions

Steps:

Melt 2 tablespoonsof butter and 2 tablespoons of olive oil in a large skillet, add chopped onion, cook for for 3-4 minutes, stirring frequently. Add garlic and cook for another 2 minutes on the medium heat. Pour the rice and cook until each grain of rice is coated with oil. Season with some salt and pepper.

Pour in the white wine and cook until it evaporates. Stir in about a half of cup of simmered broth and mix constantly, until the rice absorbs all of the broth. Add another half of cup and repeat this step until the rice is tender and creamy. Turn the heat to minimum.

In another pan, melt the butter and oil that left, add chopped mushrooms, season with some salt and pepper, cook for about 5 minutes. Afterwards, add chopped parsley leaves and mix. Pour the mushrooms into risotto. Serve immediately with some grated cheese on the top.

 

 

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4-5 porcijoms Jums reikės:

  • 2 puodelių Arborio ryžių
  • 5 puodelių vištienos/daržovių sultinio
  • 1 vid. dydžio svogūno
  • 2 skiltelių česnako
  • Šviežių petražolių
  • 1/2 puodelio sauso balto vyno
  • Druskos
  • Pipirų
  • Saujos Permigiano ar kito panašaus sūrio(naudojau sūrį “Džiugą”( 12mėn. brandinimo))
  • 4 v.š. sviesto
  • 4 v.š. alyvuogių aliejaus
  • 400g pievagrybių

 

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Didelėje keptuvėje ištirpinkite du šaukštus sviesto bei tiek pat aliejaus, dėkite smulkintą svogūną ir kepkite apie 3-4 minutes, vis pamaišant. Dėkite česnaką ir kepkite dar 2 minutes ant vidutinės ugnies. Supilkite ryžius ir kepkite, kol kiekvienas grūdelis pasidengs aliejumi. Berkite druskos bei pipirų.

Supilkite baltą vyną ir kaitinkite, kol jis išgaruos. Pilkite apie puse puodelio karšto sultinio ir vis pamaišykite, kol ryžiai sugers visą skystį. Pilkite dar puse puodelio sultinio ir kartokite šį žingsnį tol, kol ryžiai įgaus minkštą bei kreminę konsistenciją. Palikite ryžius kaisti ant minimalios kaitros.

Kitoje keptuvėje išlydykite likusį aliejų bei sviestą ir kepkite supjaustytus pievagrybius kartu su druska bei pipirais apie 5 minutes. Įmaišykite susmulkintas petražoles ir pilkite grybus į jau paruoštą risotto, paskirstykite tolygiai. Patiekite tuojau pat, kartu su šiek tiek tarkuoto sūrio ant viršaus.

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