Mushroom Risotto
From gourmetana 9 years agoIngredients
- 3/4 of a pound mushrooms, I used chestnuts, cleaned and roughly sliced shopping list
- 1/3 cup dried porcini mushrooms shopping list
- 3/4 cup risotto rice, arborio or carnaroli, I used carnaroli shopping list
- a few drizzles of olive oil shopping list
- 3 shallots, finelly chopped shopping list
- 2 garlic cloves, finelly chopped shopping list
- 1/4 cup dry white wine shopping list
- 4 or 5 cups boiling water, could be chicken or vegetable stock shopping list
- salt and pepper to taste shopping list
How to make it
- First of all soak the dried porcinis in 1 cup of recently boiled water for 10 min.
- Drizzle the bottom of a pan with olive oil and sautee the shallots and garlic for about 3 min. Add the chestnut mushrooms and stir until the mushrooms start watering. Add the wine and season with salt and pepper. Let the liquid evaporate.
- Take the porcinis off the water and chop them. Add porcinis to the stew as well as the soaking water.
- Time to add the rice. Stir until the rice absorbs all the liquid. When this happens add one ladle of recently boiled water/stock. Stir again until the rice absorbed all liquid. Repeat this process until the rice is cooked.
- Keep tasting and correcting the seasoning.
- The rice should be cooked after 20 min.ยด
- Serve immediately and grate good parmesan cheese over the risotto as well as a few greens of your choice (I used micro cress).
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