Risotto per person how much rice

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Member recipes are not tested in the GoodFood kitchen. Save recipe. Perfect Mushroom Risotto. By chefgeorgie GoodFood Community. Preparation and cooking time. Total time 40 mins. A simple, tasty dish using beautiful chestnut mushrooms combined with risotto rice.

Share on facebook. Today, however, the fashion is for a lighter, looser dish, which is where the delicate carnaroli comes in. As someone who, not so long ago, tried to make a risotto with pudding rice, I feel I've already got my money's worth from this evening.

He kicks off with a splash of vegetable oil, which draws a gasp of horror from a woman in the front row. Olive oil, he announces, would be all wrong here — it's too strong.

I ask about butter, having spotted it in the official recipe we've been given to take home, but Eric reckons this is better — lighter, he says, like the carnaroli. There are five key steps to a perfect risotto, we hear, as the chopped onions are softening. Firstly the right rice: carnaroli, or a variety called vialone nano for more robust flavours.

Then the tostatura: the toasting of the onions and rice. Neither should be allowed to brown — the onions because this would ruin the flavour of the risotto, and the rice because this would lock in the starch, which is essential for the texture of the finished dish. The grains must be heated through before you add the wine — "it should sizzle as it hits the pan". I suspect that, in my anxiety not to burn the dry rice, I have been guilty of erring on the side of caution here, which is why my risottos always take so long to cook.

Next there's the stock, which must be "tasty, tasty, tasty" and kept at a rolling boil. I check my watch. I notice Eric is using an oddly shaped spatula, with a hole in the middle, which he tells me is called a girariso.

As he stirs the rice one way, the layer above passes through the hole in the opposite direction, so the implement effectively doubles his stirring power. As stirring helps to release the starch that gives risotto its creamy texture, one of these could be useful. Eric is of the traditional school when it comes to adding the stock — one ladleful at a time, all the while stirring continuously. I tell him I've seen recipes where the stock is added all at once, and he shakes his head: "I've never been able to do it that way myself.

Just after half-past seven, Eric takes the pan off the heat, dumps in a handful of Parmesan, then sets to the rice with some vigour. This, he says, panting slightly, is the mantecatura, the beating in of the cheese and the butter. Risotto for four people : 1. Risotto for six people : 2.

Cook Time Risotto requires about 16 to 18 minutes to cook for the granules to release all of their starch and reach the ideal texture.