Final evening, after I opened my fridge to make dinner, I used to be confronted with two truths: My leftover rice was getting a bit of too dry, and my mushrooms had perhaps 24 hours earlier than they'd begin to get slimy. I had already made a good quantity of fried rice and was craving one thing creamy. Mushroom risotto sounded good, however the rice was all fallacious (or so I assumed).
True risotto, the type made by Italians, is made with Arborio rice, a short-grain rice with quite a lot of starch. After toasting the rice in fats and splashing in some wine, you slowly add scorching broth to the rice a bit at a time, so it may possibly combine with the starch launched by the rice to kind a thick, luscious sauce that tastes creamy with none cream. I didn't do any of that (I didn't have risotto rice). As an alternative, I made a roux with butter and flour, then tossed my oh-so-wrong rice within the roux earlier than including heavy cream to make a thick, béchamel-like sauce. I seasoned it with salt, pepper, and paprika, and chucked some roasted mushrooms on high. Thus, a ‘Pretend Risotto' was born.
It's not risotto, but it surely scratches the itch when you'll be able to't make the true factor. It's heat, comforting, creamy, and savory, and a good way to make use of up meager servings of dry leftover rice hanging out in your fridge. To make it, you want solely rice, butter, flour, milk or cream, and perhaps a bit of broth. Throw in yesterday's roasted greens and also you've acquired a meal.
‘Pretend Risotto' Rice Recipe
Elements:1 tablespoon butter1 tablespoon flour1 1/2-2 cups leftover rice (Don't sweat this measurement an excessive amount of; it's very forgiving.)1 cup milk, half & half, or cream (You in all probability gained't use the entire cup)Non-compulsory: Broth of choiceSalt and pepper to style, plus another seasonings you'd get pleasure from (Paprika is a winner with mushrooms, however onion powder and garlic powder are common.)
Soften the butter over medium-low warmth and add the flour, stirring to make a paste. Proceed to prepare dinner for a couple of minute, till the odor of uncooked flour dissipates and the roux is a light-weight straw shade.
Add the rice and stir to coat with the roux. Slowly add 1/4 cup of milk and stir to thicken, add extra milk, a bit of bit at a time, stirring between every addition till you've got a creamy, wealthy sauce. If it's too skinny, hold cooking. (It gained't be too skinny.) Give it a style and season with salt and pepper, and another seasonings you need.
If it begins getting stiff or dry, add a bit of broth. (You may as well add extra dairy, however I'll depart that call to you and your abdomen). For those who add an excessive amount of liquid, let it simmer a bit of longer, however remember it should thicken even additional because it cools. Serve instantly with roasted greens of alternative. (I like to recommend mushrooms.) End with contemporary herbs or cheese when you have them, however this duplicitous dish is fairly good as is.