Creamy Mushroom Risotto (Risotto ai Funghi) is an easy dish to prepare, as long as you can find the right ingredients. When making Risotto, the most important ingredient is, of course, the rice. The Japanese grow and produce many types of rice such as Koshikari, the short grain rice used for sushi, Mochikome, the sticky rice used to make Japanese Wagashi (sweets), and Genmai, brown rice used for cooking and in certain types of tea.
Risotto requires a highly absorbent grain of rice, and although Japanese Koshikari rice could be used with some adjustments to the recipe, it is not the best choice. Arborio rice is commonly used in Italy but it is difficult to find in Japanese markets. Carnaroli rice is easy to find in Japan and makes wonderful Risotto.
Risotto requires slow cooking and it really can’t be rushed. The rice is cooked over low heat and the stock needs to be continually replenished as it is absorbed. The stock should be kept hot on a burner throughout the cooking so that it does not lower the temperature of the risotto as it is added into the dish. During preparation, risottos should not be stirred continuously. I recommend giving it a good stir every 30 seconds or so and then letting the liquid bubble. When adding in the cheese, it’s best to sprinkle in a little at a time until it totally melts into the risotto and then continue to add more. The secret to a delicious Risotto is to take your time and never rush it. Risotto can’t be rushed.
Risotto is popular and there are many ways to make it. Here on Mountainplums I had posted a few Risotto recipes in the past. Try out this Creamy Mushroom Risotto recipe for yourself, and share your thoughts in the comments section, below.