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 Risotto with Brisket, Mushrooms and Corn Recipe
Risotto with a wonderful aroma of smoked brisket and mushrooms. The addition of sweet corn and parmesan makes the taste much richer. Lightly creamy, made with wine and broth, this risotto is perfect for both family dinner and more formal events.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 80 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. Rice for risotto is the foundation of the basics. Gourmets are advised to take varieties: Arborio, Carnaroli and Vialone nano. The packaging may also say "for risotto".
    Rice for risotto is the foundation of the basics. Gourmets are advised to take varieties: Arborio, Carnaroli and Vialone nano. The packaging may also say "for risotto".
  2. Cut the mushrooms into slices and fry them with 1 tablespoon of olive oil and 1 tablespoon of butter. Setting aside, leave a few mushrooms for decoration.
    Cut the mushrooms into slices and fry them with 1 tablespoon of olive oil and 1 tablespoon of butter. Setting aside, leave a few mushrooms for decoration.
  3. In a saucepan with thick walls, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Lightly fry the sliced smoked brisket, finely chopped onion and garlic. Maintain a medium fire. Cook until the onion becomes transparent, in no case browning it.
    In a saucepan with thick walls, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Lightly fry the sliced smoked brisket, finely chopped onion and garlic. Maintain a medium fire. Cook until the onion becomes transparent, in no case browning it.
  4. Pour the rice into a saucepan and, stirring constantly, fry it for about 2 minutes so that it becomes slightly transparent, as if waxy.
    Pour the rice into a saucepan and, stirring constantly, fry it for about 2 minutes so that it becomes slightly transparent, as if waxy.
  5. Pour dry white wine into a saucepan with rice. Cook, stirring, until all the wine is absorbed into the rice. The alcohol will evaporate, only the aroma and light aftertaste should remain from the wine
    Pour dry white wine into a saucepan with rice. Cook, stirring, until all the wine is absorbed into the rice. The alcohol will evaporate, only the aroma and light aftertaste should remain from the wine
  6. Now the most important point is to start pouring portions of broth into the rice, ladle by ladle, stirring constantly. Pour in each next portion of broth when the previous one is absorbed. The reference point is the rice itself: when you run a spatula along the bottom of the pan, a wide trace should remain. Cook until you introduce the entire broth in portions. This usually takes 12 to 15 minutes. Soak each piece of rice with broth so that it becomes soft and creamy on the outside and remains a little hard on the inside.
    Now the most important point is to start pouring portions of broth into the rice, ladle by ladle, stirring constantly. Pour in each next portion of broth when the previous one is absorbed. The reference point is the rice itself: when you run a spatula along the bottom of the pan, a wide trace should remain. Cook until you introduce the entire broth in portions. This usually takes 12 to 15 minutes. Soak each piece of rice with broth so that it becomes soft and creamy on the outside and remains a little hard on the inside.
  7. Now it's your turn to saturate the risotto with flavors. Pour in the cream, add the mushrooms, stirring, cook for about 5 minutes, add salt to taste.
    Now it's your turn to saturate the risotto with flavors. Pour in the cream, add the mushrooms, stirring, cook for about 5 minutes, add salt to taste.
  8. As for corn, ideally use fresh corn of milky ripeness, cut from the cob. But it's not the season, and there's nowhere to get it. Add half of the grated parmesan, the remaining spoonful of butter and corn to the risotto and mix. If you add real parmesan, use any hard or semi-hard cheese to your taste.
    As for corn, ideally use fresh corn of milky ripeness, cut from the cob. But it's not the season, and there's nowhere to get it. Add half of the grated parmesan, the remaining spoonful of butter and corn to the risotto and mix. If you add real parmesan, use any hard or semi-hard cheese to your taste.
  9. Cover with a lid, remove from heat and let the dish "rest" for 3-5 minutes. Add the finely chopped parsley and sprinkle with the remaining parmesan.
    Cover with a lid, remove from heat and let the dish "rest" for 3-5 minutes. Add the finely chopped parsley and sprinkle with the remaining parmesan.
  10. Bon Appetit!
    Bon Appetit!
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