Hello Darren! The rice gets softer after a while, just like any rice when it cooks. When it gets closer to the doneness you prefer, that's the time to add it. This is to allow the flavours to combine while at the same time not overcooking the mushrooms and turning them to mush. If you have any additional questions please ask! I hope you've found this helpful and happy cooking! - Mark
Vialone Nano is also an option, but the butter is really personal preference. Not every risotto calls for it. In northern Italy you'd be right more often than not as more butter is used there.
Yummy!
Thanks, it certainly is.
This year has been absolutely wonderful for Porcini, so it'll be risotto and Pizza with Porcini too.
Looks nice. How do you know when it is ready to add the mushrooms? By taste? Once the rice is no longer crunchy? Thank you.
Hello Darren!
The rice gets softer after a while, just like any rice when it cooks. When it gets closer to the doneness you prefer, that's the time to add it.
This is to allow the flavours to combine while at the same time not overcooking the mushrooms and turning them to mush.
If you have any additional questions please ask!
I hope you've found this helpful and happy cooking!
- Mark
Isn't Vialone Nano is also an acceptable rice?
Also, shouldn't there be a knob of butter added at the end?
Vialone Nano is also an option, but the butter is really personal preference. Not every risotto calls for it. In northern Italy you'd be right more often than not as more butter is used there.