Furthermore, the mushroom and raw ham risotto It provides contrasts of flavors that you will fall in love with. He shows us the step by step of this exquisite dish.
What do we need?
-for about 4 servings
5 dried mushrooms
5 Portobelo mushrooms (can be mushrooms)
1/2 glass of dry white wine
1 red onion
2 slices (or cubes) of raw ham
1 clove garlic
1 cup carnaroli rice
Vegetable broth (required quantity)
Butter
Salt and pepper
Step by Step
1. Soak the dried mushrooms in warm water and white wine.
2. Cut the onion into large pieces and chop the garlic. Sauté in the butter for a few minutes.
3. Add the drained dried mushrooms, the Portobelo cut into quarters and the diced ham. Sauté for a few minutes, not too long.
4. Add the risotto and stir until the rice grains are transparent.
5. Now we begin the active meditation: breathing in, we add the wine and stir until it evaporates.
6. We will add (with each inspiration), a ladle of broth. The broth should be hot (I usually have it in a pot, next to it, covered and ready to reheat if necessary). We stir from time to time, quite often. As the broth is absorbed by the rice, add one more tablespoon. Like this until the rice is ready.
More instructions: the rice should never be completely dry, nor should it stick underneath (God preserve me and preserve me). It shouldn’t have much water either. It should be creamy, and always seem to have the same amount of water. You have to watch the cooking point very carefully, I like it al dente, and eat it immediately. Risotto is a creamy and brothy rice, never stale.
7. Once the rice is as we want, serve our mushroom risotto and sprinkle with chopped chives. Exhale.