TranscendentI’ve finally done it; the perfect risotto!
Regular readers will know that I recently moved to Switzerland, and that the last few weeks were madly chaotic. One thing I tried to do before I left was to clear out the contents of my pantry. So a few days before I left, I used the last of the caster sugar to re-do the chocolate and raspberry pavlova and the last of the Arborio rice, chicken stock and some dried porcini mushrooms for this week’s porcini risotto.
This is one of my favourites and this version was hands down the best risotto I’ve ever made. I certainly learnt my lessons after the seafood risotto debacle earlier.
|Perfect porcini risotto|
I think having accidentally used my sauté pan might have helped – I usually use my saucepan. This time I grabbed my Scanpan sauté pan in a moment of abstraction and I think that might have contributed to helping with the good consistency. Having much more room in the pan allowed the rice to absorb the stock more evenly, allowing it to cook quicker than when I usually do it and it turns gluggy.
|Hard to tell from this shot, but molten lava consistency|
It all adds to a risotto that I will continue to make time and time again for something relatively quick, easy, simple and – most importantly – tasty.
N.B – until I find a house with a kitchen, I can’t make anything else, so this will be the last of the posts for a few weeks. But keep cooking!