{"id":2135,"date":"2017-10-29T19:13:33","date_gmt":"2017-10-29T19:13:33","guid":{"rendered":"http:\/\/foodurismo.com\/cms\/?p=2135"},"modified":"2017-10-29T22:34:43","modified_gmt":"2017-10-29T22:34:43","slug":"risotto-mushrooms","status":"publish","type":"post","link":"https:\/\/foodurismo.com\/cms\/risotto-mushrooms\/","title":{"rendered":"RISOTTO WITH MUSHROOMS"},"content":{"rendered":"

Risotto is for some a “scary” project. Unfairly so\u2026 If one follows a few specific steps while cooking, success is certain.<\/span><\/p>\n

All risotto asks of us is patience, or a bit of standing up at most.<\/span><\/p>\n

\"\"<\/p>\n

First we choose the right kind of rice, Arborio, Carnaroli, Carolina or Vialone Nano. These are varieties of white rice, short and hard-grained, containing high quantities of starch that are gradually released during the cooking process and resist the \u201cturbulence\u201d of the constant mixing. The grains of this type of rice have the advantage of forming a gruel without losing their shape and without getting too muddy, that is unless we overdo it and go far beyond the baking time. But we can avoid this trap by tasting our risotto while cooking, because we want the grains to be soft but still “hold” a bit of essence inside them.<\/span><\/p>