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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
1 ounce mixed dried wild mushrooms
Butter
Flavorless oil, such as peanut
1 small onion or large shallot, peeled and finely diced
1 garlic clove, peeled and crushed
1 1/3 cups risotto rice
1/2 cup dry white wine
2 cups vegetable or chicken stock
1 ounce Parmesan cheese, grated
Sea salt and freshly ground black pepper
1. Soak the mushrooms in 1 cup hot water for 20 minutes.
2. Heat a heavy-based, high-sided frying pan or saucepan over medium heat. Add a generous chunk of butter and a glug of oil and sauté the onion and garlic for about 5 minutes until soft but not colored.
3. Add the rice and stir vigorously around the pan for a couple of minutes until the grains start to turn slightly translucent at the edges. Deglaze the pan by pouring in the wine and scraping up the bits at the bottom. Bring to a boil, then lower the heat and simmer for a minute or two to burn off the alcohol.
4. Meanwhile, heat the stock and add the soaking liquor from the mushrooms. Add a ladleful of the hot stock mixture to the rice and stir over medium heat until absorbed, then add another ladleful. Repeat until all the stock is used up or the rice is tender but still al dente. Make sure to stir regularly to create a creamy risotto. (This should take about 20 minutes.)
5. Chop the rehydrated mushrooms into small pieces and gently stir into the cooked risotto. Add a chunk of butter and the Parmesan, then stir to mix well. Taste and adjust the seasoning if necessary, then leave the risotto to cool (it will do this more quickly if you spread it onto a baking sheet).
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Mushroom Risotto
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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
1 ounce mixed dried wild mushrooms
Butter
Flavorless oil, such as peanut
1 small onion or large shallot, peeled and finely diced
1 garlic clove, peeled and crushed
1 1/3 cups risotto rice
1/2 cup dry white wine
2 cups vegetable or chicken stock
1 ounce Parmesan cheese, grated
Sea salt and freshly ground black pepper
1. Soak the mushrooms in 1 cup hot water for 20 minutes.
2. Heat a heavy-based, high-sided frying pan or saucepan over medium heat. Add a generous chunk of butter and a glug of oil and sauté the onion and garlic for about 5 minutes until soft but not colored.
3. Add the rice and stir vigorously around the pan for a couple of minutes until the grains start to turn slightly translucent at the edges. Deglaze the pan by pouring in the wine and scraping up the bits at the bottom. Bring to a boil, then lower the heat and simmer for a minute or two to burn off the alcohol.
4. Meanwhile, heat the stock and add the soaking liquor from the mushrooms. Add a ladleful of the hot stock mixture to the rice and stir over medium heat until absorbed, then add another ladleful. Repeat until all the stock is used up or the rice is tender but still al dente. Make sure to stir regularly to create a creamy risotto. (This should take about 20 minutes.)
5. Chop the rehydrated mushrooms into small pieces and gently stir into the cooked risotto. Add a chunk of butter and the Parmesan, then stir to mix well. Taste and adjust the seasoning if necessary, then leave the risotto to cool (it will do this more quickly if you spread it onto a baking sheet).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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