Delicious and elegant chicken mushroom risotto that is also very easy to make in the comfort of your own house. Save yourself a trip to a fancy restaurant and make it at home from scratch with this extraordinary recipe. No hour long stirring at the stove required and risotto comes out creamy, flowing like lava perfect texture. Once you try this modern technique you will never go back to the time and labor consuming old way.
There are so many myths about how hard and challenging it is to get the risotto right, unless you are an Italian grandma with some serous stirring skills. But with just a couple helpful tip you can make truly amazing risotto that is full of flavor and very creamy with minimal effort.
The first and most important thing is to use the correct verity of rice, risotto rice. A high starch, low-amylose is usually used for making risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. The most common in supermarkets is Arborio. Another key to a perfect no stirring risotto is to make it in a large pot instead of traditional Italian narrow pot. The result is the same perfectly creamy risotto with way less work.
Use aromatic like garlic and onion to built the flavors first, then also toast/fry the rice for a more intense, nuttier taste and to ensure that it cooks evenly. Use deep, rich flavored stock, homemade rocks, store-bought will do too, but not water. The key step is to add butter and parmesan in the end of the cooking process and stir vigorously to activate the starches and make it super creamy. No need to be stressing out over making risotto anymore with these easy tips, because in its core risotto is really just rice and broth.
