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Great
Recipes - Risotto with Mushrooms Recipe
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Risotto with Mushrooms Recipe
Ingredients
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25g/1 oz dried wild mushrooms, preferably
porcini
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175g/6 oz fresh cultivated mushrooms
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juices of 1/2 lemon
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75g/3 oz butter
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30ml/2 tbsp finely hopped fresh parsley
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900ml/1 1/2 pints meat or chicken stock,
preferably home-made
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30ml/2 tbsp olive oil
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1 small onion, finely chopped
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275g/10 oz medium grain risotto rice, such as
Arborio
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120ml/4 fl oz dry white wine
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salt and ground black pepper
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45ml/3 tbsp freshly grated Parmesan cheese
Serves 3-4
Method:
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Preheat the dried mushrooms in a small bowl with
about 350ml/12 fl oz warm water. Leave to soak for
at least 40 minutes. Rinse the mushrooms.
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Filter the
soaking water through a strainer lined with kitchen
paper, and reserve. Place in a pan with the stock;
simmer until needed.
-
Slice the mushrooms. Toss with the lemon juice. Melt
a third of the butter in a large frying pan. Stir in
the mushrooms and cook until they begin to brown.
Stir in the parsley, cook for 30 seconds more, and
remove to a side dish.
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Heat another third of the butter with the olive oil
in the mushroom pan. Cook the onion until golden.
Add the rice and stir for1-2 minutes. Add all the
mushrooms.
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Pour in the wine, cook until it
evaporates. Add the stock until it evaporates; cook
the rice until al dente, about 20-35 minutes.
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Remove the risotto pan from the heat. Stir in the
remaining butter and the Parmesan. Grind in a little
pepper, and taste again for salt; adjust if
necessary. Allow the risotto to rest for 3-4 minutes
before serving.
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