Ingredients Needed for Rižoto s Gljivama
When it comes to culinary simplicity, Rižoto s gljivama is a winner. This creamy dish takes about half an hour to rustle up, but the comfort of eating it will last for hours. Here’s what you’ll need for this bowl of goodness.
Different Type Of Mushrooms
Mushrooms are a delight to cook with. You’ll get plenty of flavor from just one type, such as the portobello mushroom. But there’s a peculiar magic if you add more types.
Most mushrooms can be combined in the same pot. They take a similar time to cook, producing a powerful aroma that is more than the sum of its parts.
In Croatia, porcini mushrooms are a star among the edible fungi. Many people forage for them in Spring and Autumn. This is the best time to include them in your daily menus.
But dried porcini mushrooms taste even more potent. This risotto, for example, uses the ubiquitous portobellos with just a handful of dried porcini shrooms.
The rule of thumb is to use any fresh mushrooms you can get in your store and add some dried porcini for a deeper punch.
This mushroom combo makes a fantastic mushroom goulash, too.
By the way, those of you who love the pungency of mushrooms, will love the classic Istrian pasta with truffles recipe.
How To Choose the Perfect Mushrooms For Your Risotto
Brown Portobello mushrooms are my first choice for this recipe. They are meaty and have enough bite in their texture.
I always have a bag of dried porcini mushrooms in my pantry. I will use fresh ones if I am making a mushroom goulash or ragout, but I prefer the dry ones for this mushroom risotto.
How to Clean and Prepare Mushrooms Properly
An experienced mushroom hunter taught me a few tricks about mushrooms. Clean them only with a paper towel if they are fresh from the forest. Don’t wash them in water, as that wipes away their earthy taste.
Trust that the forest is clean enough. Besides, even if bits of soil remain, they’ll only improve your gut microbiome!
Dry mushrooms, on the other hand, are best washed in water. They are handled by many hands and stored in various containers, collecting various impurities. Besides, we’ll use them for making stock, so they need a good bath.
Stock for Cooking
Vegetable stock is crucial for a good risotto. But if you have dry porcini mushrooms, making mushroom stock is an even better option.
You can do this by soaking dry mushrooms in hot water and waiting for them to rehydrate. The stock develops a deep, earthy flavor that seeps into every grain of rice.
So, bookmark this Rižoto od gljiva recipe because you’ll keep coming back to it.
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Perfect Rice Type
Not every rice produces a great risotto. So, it’s worth getting the best kind: arborio rice. This type of rice has more starch.
When cooked properly, arborio rice becomes creamy and pleasantly sticky. It’s what makes Rižoto so addictive - it’s a perfect comfort food.
Tips & Tricks for the Best Rižoto s Gljivama
Rižoto s gljivama is a quick dish. It can also be a simple dish once you master some tips and tricks. So here they are.
Preparing the Risotto Base - Onion, Garlic, and Arborio Rice
Always chop your onions by hand, even if you can’t produce tiny pieces. The easier option - a food processor - may sound appealing but will create a mush.
You’ll notice this difference when during sautéing. Hand-chopped onions caramelize and turn sweet, mushy onions cook and taste sickly.
Wash the rice before adding it to the pot. Some people think too much rice starch gets lost, but I never notice the difference. I prefer knowing that my rice is clean.
Sautéing for Maximum Flavor
Even if you like the onion well-fried, do it over medium heat. There’s nothing like the deep, complex taste of caramelized onion. Sweet, savory and pungent at the same.
Add the garlic near the end because frying it too long releases bitterness.
Lastly, sauté the rice for a few minutes before adding the stock. This step allows it to soak up even more flavor.
Slowly Adding Broth for a Creamy Texture
Rižoto s gljivama, or any risotto, is not a set-it-and-forget-it dish. It’s quick but it asks for your full attention. So, stand by the saucepan and watch the process.
The only way to develop creaminess in the risotto is to add the stock gradually. Nothing should be rushed. So here’s what the process looks like.
Your Rižoto's gljivama is ’immering. You add a ladleful of stock and stir. The simmer will stop because you diluted it and lowered its temperature. You mustn’t turn the heat up. Instead, wait patiently until you see the bubbles forming. Stir.
Add a ladleful of stock again when the rice soaks up the liquid. Repeat the steps for about 18 minutes.
The magic of creaminess happens by itself; you just need to be there.
Variations of Mushroom Risotto
Mushrooms pair well with either meat or veggies. So here are the two most popular twists you can make with your mushroom risotto.
If you love risotto in general, you might want to try the Croatian Black Risotto with cuttlefish ink, too.
Rižoto s Gljivama i Piletinom (Mushroom and Chicken Risotto)
To make your mushroom risotto sturdier, add some cubed chicken breast. The best way to cook this type of risotto is to add the chicken before the mushrooms. Meat takes more time and it needs to be well done.
You can also use chicken stock in this recipe.
Vegan Option - Rižoto s Gljivama i Tikvicama (Mushroom and Zucchini Risotto)
Zucchinis will lighten a mushroom risotto, but cook them separately to maximize their freshness and crunch.
I usually fry them in olive oil in a separate pan. Cut into cubes, they take a few minutes. Set them aside.
When your risotto is nearly done, add the zucchini to the pot and cook for 1-2 minutes longer. This way, the veggies will stay crispy, the rice will be creamy, and the mushrooms will be well done. It's a perfect combo.
If you’re making this as a vegan dish, remember to add vegan butter at the end.
Step-by-Step Guide For Making Perfect Rižoto s Gljivama
Cream Rižoto S Gljivama - Mushroom Risotto
Ingredients
- 60 g porcini mushrooms (dry)
- 400 g brown portobello mushrooms
- 1 large onion (chopped)
- 3 tbsp olive oil
- 2-3 cloves of garlic (minced)
- Salt, pepper, sweet paprika (to taste)
- 1 sprig thyme
- 150 ml dry white wine
- 750 ml porcini stock
- 240 g arborio rice, washed
- 1 tbsp butter
- Parmesan cheese (to taste)
Instructions
Prepping the Mushrooms Properly
- Wash the dry porcini mushrooms in warm water. Drain them and then discard the water. Measure out about 750 ml (3 cups) of fresh water and soak porcini mushrooms for 30 minutes. Reserve this water – it will be your stock.
- Clean portobello mushrooms with a paper towel or a brush, making sure you remove dirt and soil. Do not wash them. Cut into uneven, thumb-sized chunks.
- Sauté the onion on oil until translucent, about 10 minutes. Season with salt to allow the onion to release its liquid. Add the garlic at the end.
- Strain porcini mushrooms and chop them up. Set the stock aside. Add both types of mushrooms to the pan, season with salt, pepper and thyme, and cook for 15 minutes.
- Add wine and bring it to a simmer.
Making the Risotto Creamy
- Stir in the rice and allow it to soak up the juices. Gradually begin adding the stock, stirring occasionally. Cook until the rice is al dente, about 18 minutes (check the packaging to be sure).
- Remove from the heat and add butter. Let stand for 10 minutes.
- Serve warm, sprinkled with Parmesan cheese to taste.
