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Print Recipe
Risotto with Brisket, Mushrooms and Corn Recipe
Risotto with a wonderful aroma of smoked brisket and mushrooms. Adding sweet corn and Parmesan makes the taste much richer. Slightly creamy, made with wine and broth, this risotto is perfect for a family dinner, as well as for more formal occasions.
Cook Time 80 minutes
Servings
Ingredients
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. While set 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. While set aside, leave a few mushrooms for decoration.
  3. In a thick-walled saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Lightly fry the sliced smoked brisket, finely chopped onion and garlic. Keep the fire medium. Cook until the onion is transparent, never turning it brown.
    In a thick-walled saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Lightly fry the sliced smoked brisket, finely chopped onion and garlic. Keep the fire medium. Cook until the onion is transparent, never turning it brown.
  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 the rice. Cook, stirring, until all the wine is absorbed into the rice. The alcohol will evaporate, from the wine needs to be only the aroma and a slight aftertaste
    Pour dry white wine into a saucepan with the rice. Cook, stirring, until all the wine is absorbed into the rice. The alcohol will evaporate, from the wine needs to be only the aroma and a slight aftertaste
  6. Now the most important moment - start pouring portions of broth into the rice, ladle by ladle, constantly stirring. Pour in each next portion of broth when the previous one has been absorbed. The reference point is the rice itself: when you hold the bottom of the saucepan with a spatula, a wide trace should remain. Cook until you have introduced the entire broth in portions. This usually takes from 12 to 15 minutes. Each piece of rice to soak up the broth to become soft and creamy on the outside and stay a little hardish on the inside.
    Now the most important moment - start pouring portions of broth into the rice, ladle by ladle, constantly stirring. Pour in each next portion of broth when the previous one has been absorbed.
The reference point is the rice itself: when you hold the bottom of the saucepan with a spatula, a wide trace should remain.
Cook until you have introduced the entire broth in portions. This usually takes from 12 to 15 minutes. Each piece of rice to soak up the broth to become soft and creamy on the outside and stay a little hardish 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 no place to get it. Add to the risotto half the grated Parmesan, the remaining spoonful of butter and corn, and mix. If you are straining with 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 no place to get it. Add to the risotto half the grated Parmesan, the remaining spoonful of butter and corn, and mix. If you are straining with real Parmesan, use any hard or semi-hard cheese to your taste.
  9. Cover with a lid, remove from the heat and let the dish "rest" for 3-5 minutes. Add the chopped parsley and sprinkle with the remaining Parmesan.
    Cover with a lid, remove from the heat and let the dish "rest" for 3-5 minutes. Add the chopped parsley and sprinkle with the remaining Parmesan.
  10. Bon Appetit!
    Bon Appetit!

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