Risotto with mushrooms, ginger, and Delaco parmesan

Mushroom, Ginger, and Delaco Parmesan Risotto

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 2-3

Risotto is a dish that exudes elegance and comfort, often associated with festive meals, but it can be enjoyed at any time. This recipe for mushroom, ginger, and Delaco Parmesan risotto combines delicate and bold flavors, resulting in a wonderful and memorable dish.

The history of risotto is fascinating; it has evolved over time to become emblematic of quality gastronomy. The secret to perfect risotto lies in choosing the right rice, the cooking technique, and, most importantly, the love you put into the preparation. Each type of risotto rice has its own liquid needs and cooking times, so it's essential to familiarize yourself with your ingredients.

Ingredients:
- Carnaroli rice: 100 g (excellent for risotto due to its high starch content)
- Vegetable stock: approx. 450 ml (can be made from fresh vegetables or store-bought)
- Butter: 30 g (for creaminess)
- Delaco Parmesan: 100 g (for an intense flavor and rich texture)
- Red onion: 1 (adds sweetness)
- Green onion: 3-4 stalks (for added freshness)
- Fresh ginger, grated: ½ teaspoon (for a spicy and refreshing note)
- Dry white wine: 150 ml (to enhance the flavors)
- Large Champignon mushrooms: 3 (or seasonal mushrooms for varied flavor)
- Thyme: 2 sprigs (an aromatic herb that perfectly complements mushrooms)
- Herb salt: to taste (for added flavor)
- Olive oil: 2 tablespoons (for sautéing and flavoring the dish)

Preparation:

1. Prepare the ingredients: Start by finely chopping the red onion and green onion. Ensure you have all the ingredients ready to avoid wasting time later.

2. Create the emulsion: In a heated skillet, add the two tablespoons of olive oil. Sprinkle in the herb salt and mix until you achieve an emulsion. This step will provide a flavorful base for the risotto.

3. Sauté the onions: Add the red onion and green onion to the skillet, stirring constantly. Cook until they become translucent and the aromas are released.

4. Prepare the rice: Add the Carnaroli rice to the skillet and sauté for 1-2 minutes, stirring with a spatula. The rice should be well-coated with the emulsion, allowing it to release its starch and become creamy.

5. Add the stock: Gradually start adding the vegetable stock, about 200 ml, allowing the rice to simmer gently over low heat. Stir constantly so that the rice absorbs the liquid and becomes velvety.

6. Prepare the mushrooms: Meanwhile, chop the mushrooms into cubes. In another skillet, heat olive oil and add the mushrooms along with the thyme sprigs. Sauté until they turn golden and release their aroma. Finally, add a pinch of pepper and remove from heat.

7. White wine: When the stock has significantly reduced in the rice skillet, add the white wine and let it reduce. This will add a note of acidity that balances the creaminess of the risotto.

8. Add the ginger: Peel and finely chop or grate the ginger. Add it to the skillet, mixing well to distribute the flavor.

9. Continue cooking: Keep adding 200 ml of stock gradually, stirring carefully until the rice becomes creamy and al dente. The rice should be cooked but still have a slightly firm texture when bitten.

10. Add the mushrooms: Incorporate the sautéed mushrooms into the risotto, allowing them to mix well. Then, add the last 50 ml of stock to achieve the perfect texture.

11. Finish the risotto: Finally, add the butter and grated Delaco Parmesan. Gently stir to achieve a creamy and rich consistency. Ensure the risotto is well-seasoned, but remember to adjust the salt only if necessary.

12. Serve: Risotto is best served immediately. Plate it in small portions, as reheated risotto won't have the same magic. You can garnish with a few fresh thyme leaves or a drizzle of olive oil for an elegant touch.

Useful tips:
- Use high-quality vegetable stock, as it will significantly influence the final taste of the risotto.
- Don't rush during the preparation. Risotto requires patience and attention, so enjoy the process.
- If you prefer a more intense flavor, you can add a few drops of soy sauce during cooking.

Possible variations:
- Instead of Champignon mushrooms, you can use Shiitake or porcini mushrooms for a deeper flavor.
- For a sweeter note, you can add grated carrot or diced bell pepper along with the onion.

Ideal pairings:
This risotto pairs wonderfully with a dry white wine, such as Sauvignon Blanc or Chardonnay. You can also accompany it with a fresh green salad drizzled with olive oil and lemon juice to balance the richness of the dish.

Nutritional benefits:
Mushroom risotto provides a good source of carbohydrates, protein from rice and Parmesan, as well as antioxidants from the vegetables. Mushrooms are also rich in fiber and vitamins, contributing to a balanced diet.

Remember, every dish has its story, and mushroom, ginger, and Delaco Parmesan risotto is a tale of patience, attention, and love for cooking. So, when you set out to make this risotto, pour your heart into it and enjoy it with your loved ones!