Risotto With Porcini Recipe
Ingredients
| Fresh porcini mushrooms - 8 to 12 or 1/2 ounce, dried | ||
| White wine | 1/4 Cup (16 tbs) | |
| Chicken stock | 3 Cup (16 tbs) | |
| Unsalted butter | 5 Tablespoon | |
| Shallots | 2 | |
| Italian Arborio rice - 1 1/2 cup | ||
| Parmesan cheese | 1/2 Cup (16 tbs), freshly grated | |
Directions
GETTING READY
1) Trim and rinse the mushrooms, then set aside. (If using dried mushrooms, soak them in wine for at least 1/2 hour).
MAKING
2) Allow the stock to boil. Reduce to a simmer and cook.
3) In a heavy saucepan, stir 3 tablespoons butter until melted over moderate heat and fry the shallots for only 5 minutes by turning frequently, or until soft and translucent,making sure not to brown them.
4) Now add the rice, give a good stir to coat with butter. increase the heat and cook rice until opaque.
5) Add a cup of the simmering stock,mix well and cook until the rice has absorbed all the liquid, stirring all the while.
6) Mix another 1/2 cup of stock to the mixture and stir until all liquid has been absorbed and continue the process by adding another 1/2 cup stock and repeat till all stock is used.
7) At the end the rice should be neither dry nor soggy, but moist and creamy with a slight crunch.
8) While during this process of 35-40 minutes,keep stirring to avoid having rice getting stuck to the bottom. The risotto is ready.
FINALISING
8) When using dried mushrooms, drain them well.
9) In a skillet stir the remaining butter until melted and fry the mushrooms (fresh or dried) for just 2 minutes over moderate-high heat. Add them to the risotto.
SERVING
10) Serve at once with Parmesan cheese.
1) Trim and rinse the mushrooms, then set aside. (If using dried mushrooms, soak them in wine for at least 1/2 hour).
MAKING
2) Allow the stock to boil. Reduce to a simmer and cook.
3) In a heavy saucepan, stir 3 tablespoons butter until melted over moderate heat and fry the shallots for only 5 minutes by turning frequently, or until soft and translucent,making sure not to brown them.
4) Now add the rice, give a good stir to coat with butter. increase the heat and cook rice until opaque.
5) Add a cup of the simmering stock,mix well and cook until the rice has absorbed all the liquid, stirring all the while.
6) Mix another 1/2 cup of stock to the mixture and stir until all liquid has been absorbed and continue the process by adding another 1/2 cup stock and repeat till all stock is used.
7) At the end the rice should be neither dry nor soggy, but moist and creamy with a slight crunch.
8) While during this process of 35-40 minutes,keep stirring to avoid having rice getting stuck to the bottom. The risotto is ready.
FINALISING
8) When using dried mushrooms, drain them well.
9) In a skillet stir the remaining butter until melted and fry the mushrooms (fresh or dried) for just 2 minutes over moderate-high heat. Add them to the risotto.
SERVING
10) Serve at once with Parmesan cheese.
Chef
