The food lab better home cooking through science ( PDFDrive ) 938

Agitate the rice with your fingers or a whisk to release the starch Pour into a fine-mesh strainer set over a 2-quart liquid measure or large bowl and allow to drain for minutes, stirring the rice occasionally Reserve the liquid Heat tablespoons of the olive oil in 12-inch heavybottomed skillet over medium-high heat until shimmering Add the rice and cook, stirring and tossing frequently, until all the liquid has evaporated, the oil is bubbling, and the rice has begun to take on a golden blond color and nutty aroma, about minutes Add the garlic and shallots and cook, stirring, until aromatic, about minute Add the wine, if using, stir once, and cook until reduced by half, about 5 minutes Give the reserved broth a good stir and pour all but 1 cup over the rice Increase the heat to high and bring to a simmer Stir the rice once, cover, and reduce the heat to the lowest setting Cook the rice for 10 minutes, undisturbed Stir once, shake the pan gently to redistribute the rice, cover, and continue cooking until the liquid is mostly absorbed and the rice is tender with just a faint bite, about 10 minutes longer While the rice is cooking, heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat until shimmering Add the dried mushrooms and cook, stirring occasionally, until faintly nutty and crisp in bits, about 2 minutes Season to taste with salt and pepper and transfer to a plate Remove the lid from the rice, add the final cup of liquid, increase the heat to high, and cook, stirring and shaking the rice constantly, until thick and creamy Fold in the vegetables, mushrooms, parsley, and lemon zest and juice Season to taste with salt and pepper Add water as necessary, stirring just until the risotto is creamy and loose Serve immediately  ... zest and juice Season to taste with salt and pepper Add water as necessary, stirring just until the risotto is creamy and loose Serve immediately