Recipes
Reverse risotto
Original and mysterious, upside down risotto is perfect for surprising your guests with a simple but spectacular preparation.
A new trend is going crazy on the web and once again social media is promoting new trends. The "victim" this time is the risotto which, after being exploited for daring combinations, was turned upside down to create the upside down risotto.
But what is it exactly? Basically, in risotto, on the contrary , the ingredients are arranged below the rice so that it is apparently difficult to guess which ones they are. Part of them can be blended and placed inside, while another part can be hidden under a layer of well-whipped risotto. The technique can be used with many ingredients and we have decided to offer you a classic: mushroom risotto. However, we will leave you some ideas and combinations to experiment with.
Preparation
How to prepare the risotto recipe in reverse
First clean the mushrooms. We used champignons because they can be found at any time of the year but if you want you can also use porcini mushrooms. Remove the final part of the stem and rinse them quickly under running water.
Set aside 4 medium-sized mushroom heads and slice the remaining ones, including the stems.
In a pan, heat the oil with the garlic clove and add the mushrooms . Season with salt and cook. It will take about 10 minutes .
Once ready, transfer them to the bowl of an immersion blender and blend them until you obtain a smooth cream. Keep them aside.
Cut the remaining heads into 2 mm thick slices and sear them in the same hot pan for 1-2 minutes per side . Keep this preparation aside too.
Now all you have to do is dedicate yourself to the risotto. In a saucepan, heat the remaining oil and toast the rice for 2 minutes. Add the white wine and then add enough broth to just cover the rice. Calculate 16-18 minutes from this moment depending on the desired degree of cooking. Remember to always add the broth little at a time.
About 5 minutes before the end of cooking, add the mushroom cream.
Stir in the butter and grated cheese and set aside for the moment.
Arrange the sliced mushrooms on the bottom of four dinner plates. Gently, making sure they do not move, cover them with the risotto , widening it so as to obtain a maximum thickness of 1 cm. Serve hot.
We have offered you a classic with mushrooms but as you can see in this video recipe there is no limit to the combinations.
Variants
We recommend you try this technique with our prawn risotto too. Instead of adding them at the end of cooking, make a tartare and spread it on the bottom of the plate, then cover with rice. The combination is nothing short of amazing.
For a more particular version, try your hand at strawberry risotto . Also in this case, instead of adding the strawberries directly to the rice, cut them into brunoises (1-2 mm cubes) and place them on the bottom of the plate. The first taste will reveal the tasty surprise and the unusual combination.
Conservation
In this case the risotto should be enjoyed as soon as it is made.
Read also
The 7 steps to make a perfect risotto!
Riproduzione riservata © - WT