So - I have made risotto a number of times. I basically saute the various ingredients in the big pot I use, then add the rice, then gradually add my liquids, stirring until they are absorbed, adding a bit more and so on. It has normally turned out great.
Okay, today I am going to make a shrimp, artichoke heart and mushroom risotto - likely with a touch of curry. The mushroom risotto recipe on the side of the arborio rice package I picked up says that I should saute the mushrooms and set them aside, make the risotto, and add in the mushrooms towards the very end.
Is this delay important? I have no problem with the ingredients being a bit stew-like/integrated - do I need to wait? I would assume the shrimp would be fine, too - get them started in the pot, with the mushrooms, then add the rice. The act of adding in the broth will keep everything moist and tender - I would assume the shrimp would NOT get rubbery that way.
Am I missing some deep risotto insight here? Thank you in advance for your insights and guidance.
Oh, and one last question: for the first time, I am contemplating having a bit of cream on hand. Towards the end, if I think it will be a good thing based on how it is tasting then, I might add, oh, a 1/2 cup or a bit more of cream. Sound like a plan or am I getting too ambitious?
I would follow the instructions. Typically veggies that remain in the pot with the rice the whole time become really mushy, and can break apart as you are stirring to dissolve the liquid you are adding. The cream is fine, as many risottos call for cream, but that should go in at the very end with cheese or anything else like that. When adding the cream, the heat should probably be off too.
Yeah, that’s why I hung it out there that way in all caps - to see if anyone would speak to it. Thanks.
Okay - so far: yeah, you numbskull; it’s in the recipe that way for a reason.
I hadn’t worried much about the mushrooms breaking up - like I said, I’m okay with the risotto being a bit stew-like/integrated. I was more concerned about the prolonged cooking time of the mushrooms if I did it my way - so you guys think they could get overcooked? I had thought about it like mushrooms in a soup or stew - they get put in and left in for long periods, at least for what I’ve seen, although I am very open to being educated more in this area.
Same with the shrimp - sure, I get that say, if I grill them, it’s a brief minute or so on a side, etc. But in this situation - part of a, say 45 min - 1 hour cooking process - I’m hearing they’d get too rubbery/chewy?
Mushrooms release a LOT of discoloured water when saute’d - leave them in your risotto from the start, and your risotto will turn grey and look very unappealing, on top of overcooking the mushrooms til they shrivel to a spec of their former selves.
As for the shrimp - they DO cook really quickly and will shrivel and become rubbery with over cooking. Use a fish stock to add that seafood flavour to your dish and add the shrimp in the last 5 minutes.
1 hour is a long tome to cook risotto in any case. 30-45 minutes tops or you’ll end up with sludge. It should still have some bite to it.
Risotto is already a rich, creamy dish - the cooked rice becomes a creamy texture. I think adding cream would be overkill, but that’s my personal taste.
Missed the edit window, but I wanted to add that I know this because I made that same bad assumption back in the day when I was teaching myself to cook, and I ruined a lot of shrimp.
Again this is all good; thank you. As for the cooking time - yes, I like the rice…al dente if that applies to rice - I was just using a high estimate to push the questions about mushrooms and shrimp.
Okay - clearly a pot and a pan. SanVito - I hear you about the mushroom liquid - but doesn’t that stuff get in anyway? Meaning: it’s ready to saute the stuff that goes into the risotto (see? I’m learning ;)). I put in the shrimp and the mushrooms and saute them. When it is time, I put them in the rice to make the risotto. Am I supposed to drain the mushrooms and shrimp? Prep the mushrooms in a separate pan so they can be drained? What, I have to actually cook and can’t fake my way through this?
What kind of shrimp do you have? Already peeled and deveined?
Like others said, I would throw the shrimp in at the very last moment. But, if you want a more shrimpy taste to your risotto… throw the shells in your pot of liquid.
One of the tricks to good risotto is adding hot liquid. So if you have your pot of chicken stock, or veggie stock simmering next to your rice, go ahead and add the shrimp shells to that. It will give your stock some real shrimpy flavor… without overcooked shrimp.
The shells are still on. I have to peel them as my first step.
Hmm - forgive my complete and utter naivete: I’m supposed to get the broth simmering? I don’t recall reading that on the sides of the various risotto boxes I’ve used ;). If I am, well then, the idea of adding the shells would make sense. More pots? What is this, Thanksgiving?
I had no idea I was such a risotto moron. Having said that, I have definitely just muddled my way through.
Typically, you have the broth cooking along side the pot of risotto so that that liquid you are adding is close to the same temperature. It’s much quicker that way too since the broth doesn’t have to heat up as mcb before it evaporates from the risotto.
I use only a single pan for risotto and it’s tastier cousin, paella. Anything that requires sauteing goes into the main pan, and is then removed, leaving bits behind. The arborio is then added to the pan with a bit of oil and sauteed for a bit. Then I add a quarter to half cup of wine and cook until it’s absorbed, then start adding the broth or water I’m using.
Shrimp or any other seafood would be browned separately at the end in another pan and added in the last couple of minutes, along with any cooked veggies other than onion or garlic.
Here’s a recipe for mushroom risotto, if you’re interested:
6 cups chicken broth
3 tbsp olive oil or more as needed
½ pound sliced white mushrooms
½ pound sliced portobello mushrooms
2 shallots, diced
1-1/2 cups Arborio or other short-grain rice
½ cup dry white wine
Salt to taste
Ground pepper to taste
3 tbsp finely chopped chives
4 tbsp butter
1/3-1/2 cup grated Parmesan cheese
Warm the broth in a saucepan and keep warm for the duration of cooking.
Heat a couple tablespoons of olive oil in a large skillet over medium heat, add the mushrooms and sauté until softened, about two minutes. Remove from pan, along with juices. Add more oil and add the shallots to the pan. Sauté for about a minute, then add the rice, stirring to coat with oil. Continue to sauté the rice until it becomes somewhat golden. Add the wine and cook, stirring, until the rice has absorbed all of it.
Begin adding broth/stock to the pan by cupfuls, cooking and stirring. As the liquid is absorbed, add more and more and continue cooking until it is all mostly absorbed, about 20 minutes. Test the liquid along the way to see if it needs salt. Add as necessary. When done, rice should be al dente, but not chewy. Test around the edges of the pan for doneness. When the rice is nearly finished cooking, add the mushrooms and liquid, the butter, chives and Parmesan cheese. Stir in well and remove from the heat. Cover and let sit for about five minutes.
It uses up more pots, but I think it really helps with the cooking process.
I do the same thing when I am making any sauce with a roux base. What ever liquid I am adding to the roux to make a sauce gets heated up first so that I am adding warm liquid to the roux. I have better success this way to get a consistency I like.
Risotto is an art form. There is a reason it trips up so many trained chefs in shows like Top Chef and Hells Kitchen.
While it is not truly necessary, I think warming your stock will increase your probability of successful risotto consistency. IMO.
So yeah, a pot and a pan is your answer. You can just sweat some onion and garlic, saute the rice a bit, and then dump in all the broth and let it simmer for 20 minutes or so and it will be good … but if you follow the traditional method it will be better.
My method: Put the broth on to heat. Chop an onion and sweat it in butter or olive oil for four or five minutes til softened and translucent then add some minced garlic (garlic goes in later than onion so it doesn’t get a bitter burnt taste). Turn up the heat some and saute the rice for two to three minutes, just until it shows a trace of golden brown color.
If you cook with wine, add it now and cook til absorbed. I don’t use wine, so I put in a ladle of the hot broth and stir until the broth is mostly absorbed – it’s time to add another ladle of broth when you scrape the bottom of the pot with your traditional wooden spoon and the bottom of the pot stays clear and dry for a short while before the rice caves back in. When you start adding broth, put in any herbs or spices you want to use so they have time to release their flavors; a little thyme or basil or whatever, and some pepper. Be cautious with salt until after the broth has all reduced and you have added the parmesan at the end.
Add broth a ladle at a time until the rice is done. The exact time will vary a bit depending on the rice, but I find it takes 17 to 20 minutes. The rice will still have a bit of bite but won’t be crunchy. You know it’s done because it won’t absorb any more liquid … it will just get juicy instead of creamy.
Now add in whatever already cooked and hot meat or vegetables you want. I generally use leftovers for this; yesterday’s pork chop or chicken breast chopped up, that half a cup of peas or broccoli – whatever is around – but it should be cooked and hot. You don’t cook it in the risotto.
Stir it all up, turn the way down or off, and dump in the parmesan and stir to melt it. Fresh grated is way better than the stuff in the green jar – way better. Top with another couple of tablespoons of butter or olive oil and dig in.
