Italian recipes
Creamy Italian mushroom risotto
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40 min
Serves 4
Italian
Ingredients
- 1/2 cup dried Italian mushrooms (porcini or similar) 120 ml dried Italian mushrooms (porcini or similar)
- 2 tbsp olive oil 30 ml olive oil
- 1 tbsp unsalted butter 15 ml unsalted butter
- 1 medium onion, finely chopped 1 medium onion, finely chopped
- 2 cup risotto rice (arborio or similar) 480 ml risotto rice (arborio or similar)
- 1 cup white wine 240 ml white wine
- 6 cup chicken stock 1.44 l chicken stock
- Salt and black pepper to taste Salt and black pepper to taste
- 2 tbsp unsalted butter 30 ml unsalted butter
- 1/4 cup finely chopped fresh parsley 60 ml finely chopped fresh parsley
- 1 cup freshly grated Parmesan cheese 240 ml freshly grated Parmesan cheese
Method
Soak the dried mushrooms in hot water for 20 to 25 minutes. Drain and set aside.
In a large frying pan over medium high heat add the olive oil, 1 Tbsp butter and onion and saute for 2 to 3 minutes. Increase heat to high, add the rice and cook for 3 to 4 minutes, stirring continously until the rice is toasted. Add the mushrooms and cook for 2 to 3 minutes more. Set the heat to medium high, pour in the wine and cook stirring frequently, until the liquid is evaporated. Add a cup of the chicken stock and continue cooking and stirring until the liquid is evaporated. Continue this process until you have used all the chicken stock. The total cooking time should take 15 to 20 minutes.
Taste the risotto and adjust with salt and pepper to taste. The finished risotto should be al dente (hard in the center). Add the 2 tablespoons of butter and stir until dissolved. Add the grated Parmesan cheese and parsley and stir well.
Serve hot.
In a large frying pan over medium high heat add the olive oil, 1 Tbsp butter and onion and saute for 2 to 3 minutes. Increase heat to high, add the rice and cook for 3 to 4 minutes, stirring continously until the rice is toasted. Add the mushrooms and cook for 2 to 3 minutes more. Set the heat to medium high, pour in the wine and cook stirring frequently, until the liquid is evaporated. Add a cup of the chicken stock and continue cooking and stirring until the liquid is evaporated. Continue this process until you have used all the chicken stock. The total cooking time should take 15 to 20 minutes.
Taste the risotto and adjust with salt and pepper to taste. The finished risotto should be al dente (hard in the center). Add the 2 tablespoons of butter and stir until dissolved. Add the grated Parmesan cheese and parsley and stir well.
Serve hot.
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