Fall risottos that make us love this season even more

The basics of risotto

Which rice for my risotto

Before thinking about season, you have to think about “rice”. Indeed, for a risotto worthy of the name, it is advisable to use the Carnaroli variety which “holds the cooking” for a long time, absorbing a lot of liquid, while being sufficiently soft to taste. In short, it’s the rice for risotto!

Pearl the rice

At the start of cooking, it is advisable to brown the rice in fat; this step is called “pearling” the rice. Butter, oil – olive or not -, a mixture of the two, everyone has their own recipe and technique. There is no error strictly speaking, just a question of taste, and what is in the cupboards.

Perfume again and again

Before pearling the rice, you can brown garlic, onion, shallot, etc. in the fat. Indeed, if we can totally – and this is what we do – add very flavorful ingredients at the end of cooking to finalize the risotto, we can also include them at the start of cooking so that these flavors are absorbed into the heart. grain of rice, and not just on the outside. It’s a detail we know, but we’re the picky type…

Adding white wine

When the rice is pearly, you can deglaze it with dry white wine. The latter is the alcohol most used for this recipe but you can use others. In the USA for example, it is not uncommon to find a recipe for Brandy risotto whereas in France, it is more anecdotal.

It’s bubbling

Last step or almost, and not the least, the cooking of the risotto continues by adding ladle after ladle of hot broth until the rice has completely absorbed it. In total, it takes around 20 minutes of cooking time to make a risotto. On the other hand, no joke, when you make a risotto, you don’t stray too far from your work surface. The Netflix series will wait…

Autumn products

Now that you know everything about risotto, we can focus on the fall side of the recipe. Pumpkin; butternut squash ; mushrooms ; Yam ; spinach ; leeks; gorgonzola; nut ; chestnuts; apples ; Hazelnut ; blue cheese ; all of these flavors can be incorporated into a risotto recipe. For autumn vegetables, on the squash and sweet potato side, two techniques are possible: either we cut the latter into cubes and brown them at the start of cooking with the rice, or we transform them separately into a puree which we integrate at the last moment. This is one of the most commonly used techniques to make an autumn risotto as shimmering as the surrounding nature. The proof with these 14 delicious creations, spotted on Pinterest.