Easy Mushroom Risotto
Risotto recipes typically stipulate constant stirring while adding hot broth a half cup at a time. But a forward thinking chef, J. Kenji López-Alt, challenged that assertion and realized stirring is actually unnecessary as is the slow process of adding broth a bit at a time. Heating the broth isn’t even necessary. I’m sorry if I’m challenging long held beliefs and blowing your mind, but the truth is delightfully simple. Risotto becomes creamy because certain varieties of rice, such as arborio, contain a high amount of a starch molecule called amylopectin which is released when submerged in liquid –– period. So get ready to learn a new risotto recipe and method, one that is dairy-free and easy, but just as delicious. The goal is to create a creamy, saucy, flowing dish –– while still keeping the rice al dente. Per chef J. Kenji López-Alt, the best rice varieties to achieve this result include Carnaroli, Vialone Nano, Bomba, and Arborio.
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