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Mushroom risotto recipe focusing on pre-cooking the mushrooms in the microwave to avoid excess fat, and the mantecatura technique to finish risottos, along with an oxtail risotto variation.
Recipe Video
Ingredients
- 1000g de Assorted Mushrooms (Shiitake, Button, Portobello, Black Shimeji)
- 150g de Pre-cooked Risotto Rice
- 10g de All-purpose Seasoning Blend
- 5ml de Worcestershire Sauce
- Fat (oil or olive oil)
- Salt
- Black Pepper
- Chicken Broth
- Mushroom Broth
- 20g de Parmesan Cheese
- 20g de Unsalted Butter (very cold)
- 150g de Pre-cooked Risotto Rice
- 150g de Cooked and Shredded Oxtail (boneless)
- Oxtail Cooking Liquid
- All-purpose Seasoning Blend
- Chicken Broth (or beef/vegetable broth)
- Parmesan Cheese
- Fresh Watercress opcional
Instructions
Clean all types of mushrooms using running water, without worrying about them absorbing too much moisture.
Dica: You can use the stems of the mushrooms, which are flavorful and rich in glutamic acid.
Slice the mushrooms, utilizing all parts, and place them in a microwave-safe container.
Dica: Avoid cutting them excessively thinly or thickly.
Dehydrate the mushrooms in the microwave for 5 minutes, checking to ensure all water has been expelled and the volume has drastically reduced.
Dica: If water remains, return them for another 2 minutes; the goal is to remove moisture to prevent the risotto from becoming greasy.
In a skillet that is NOT non-stick, heat a portion of fat with a little butter.
Dica: Avoid non-stick skillets for the mushroom risotto.
Add the pre-cooked mushrooms to the hot skillet and season with salt and black pepper so they lightly brown.
Dica: Salt helps enhance the flavor of the mushrooms.
Add the all-purpose seasoning blend to the mushrooms, then deglaze the skillet with the Worcestershire sauce, scraping up the fond.
Dica: Worcestershire sauce intensifies the 'meaty' perception of the mushroom flavor.
Add the pre-cooked rice to the mushrooms, allowing it to toast lightly and absorb the flavors.
Dica: The rice should already be pre-seasoned.
Incorporate the mushroom broth and the chicken broth, one ladleful at a time, maintaining the cooking until the risotto reaches the 'wave' consistency.
Dica: Always use boiling broth and stop adding liquid when the risotto is creamy.
Perform the mantecatura by adding the cold butter and Parmesan cheese to the risotto, vigorously emulsifying the cold fat.
Dica: Mantecatura is the necessary emulsification for the perfect risotto finish.
Transfer the mushroom risotto to a plate and finish with a little more Parmesan. Serve immediately.
Dica: A vibrant color indicates a well-executed mushroom risotto.
For the oxtail risotto, heat the pan where it will be cooked and add a touch of all-purpose seasoning blend for color.
Dica: The oxtail is already cooked and seasoned.
Add the shredded oxtail to the pan, mixing it so it heats through well, and then incorporate the pre-cooked rice.
Dica: The goal is to let the rice absorb the color and the initial liquid from the oxtail.
Add some broth (Chicken Broth possibly mixed with Mushroom Broth) to the oxtail risotto, seasoning lightly with salt after tasting.
Dica: The broth must always be boiling; never use cold broth. The oxtail has already added seasoning to the liquid.
Finish the oxtail risotto with mantecatura (cold butter and Parmesan) and serve, optionally garnishing with fresh watercress and more Parmesan.
Dica: Oxtail lends a strong and deep flavor to the dish.
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Cuisine Type
brasileiraRequired Equipment
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