Greek-style Risotto
Ingredients
- 320 gWhite rice (dry)
- 1 pcOnion (finely minced)
- 1 pcGarlic (minced)
- 250 gButton mushroom (sliced)
- 100 mlDry white wine
- 2 tbspExtra virgin olive oil
- 40 gUnsalted butter (very cold, cubed)
- 50 gParmesan cheese (finely grated)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pcParsley (chopped)
- 1 pinchThyme
- 1 LVegetable broth (hot)
- 100 gFeta cheese (crumbled)
Method
A creamy, bound rice where each grain remains slightly firm to the bite. The lemon acidity and sautéed mushrooms cut through the parmesan richness for a clean balance.
- 1
In a sauté pan, heat the olive oil. Sauté the onion and garlic without browning. Add the mushrooms and let them release their water until they start to brown.
- 2
Add the white rice. Stir well to coat each grain with fat. The rice should become translucent at the edges and crackle slightly in the pan.
- 3
Pour in the dry white wine. Let it evaporate completely over medium heat. Then add the hot vegetable broth ladle by ladle, waiting for the liquid to be absorbed before adding more.
- 4
When the rice is tender but still firm, turn off the heat. Add the cold butter, parmesan, crumbled feta, and lemon juice. Mix vigorously to create an emulsion that coats the spoon. Stir in the parsley and thyme.
Frequently asked questions
How do you get this dish right?
- Never wash the rice, the starch is the key to creaminess.
- The stock must be simmering: if cold, it stops the rice from cooking.
- The final binding (mantecatura) must be done off the heat to prevent the fat from separating.
How long does this dish keep?
Risotto doesn't store well as it hardens. If necessary, reheat with a little water to loosen the sauce.
