Cheese and Porcino Risotto
My favorite cheesy creamy risotto!
There are two subspecies in Oryza sativa (commonly known as Asian rice).
– Japonica varieties : short-grained, sticky * Javanica rice is included as a Japonica variety, grouped under tropical japonica.
– Indica variety : long-grained, nonsticky
Amylose starch and amylopectin starch are most important ingredient to define the texture.
High-amylose varieties of rice is less sticky than low-amylose varieties.
Japonica varieties cultivated in Japan make up generally 17-23% of the structure.
– High-amylose varieties : Nanatsuboshi, Sasanishiki, Kirara397, etc.
– Middle-amylose varieties : Akitakomachi, Koshihikari, Tsuyahime, Hitomebore, etc.
– Low-amylose varieties (3-17%) : Yumepirika, Milkey-Queen, Silky-Pearl, etc.
– Zero-amylose : Mochigome
Italian rice “Carnaroli” is one of Japonica varieties, high-amylose making up approximately 24%.
And bigger than general Japanese rice.
These balance are suitable for making risotto.
* left image is Japanese rice, right image is Valencia rice of this photo.
- Chop onion finely and chop dried porcino after soaking.
- Fry the onion in a frying pan with butter, then add rice (1 cup) and coat about a few minutes.
- Pour vegetable stock 1 cup, white wine, and porcino, continue to stir until liquid is absorbed.
- Repeat adding 1 ladle of broth at a time until rice is tender but firm to the bite.
- Mix grated freshly Parmesan cheese and season with salt.
is a rice. Japanese rice cultivated in Japan is almost all of Japonica varieties. 米（こめ） literally “rice”
is cooked rice. Japanese people use the two terms quite differently, non-cooked rice and cooked rice. ご飯（ごはん） literally “cooked rice”