Risotto With Porcini Mushrooms and Champagne Recipe
Summary
Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupGourmet
Ingredients
| Porcini mushrooms - 1 oz | ||
| Warm water | 2 Cup (16 tbs) | |
| Chicken broth | 3 Cup (16 tbs) | |
| Butter | 2 Tablespoon, divided | |
| Olive oil | 2 Tablespoon | |
| White onion | 2 Tablespoon, finely chopped | |
| Arborio rice | 2 Cup (16 tbs) | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Black pepper | 1 To taste | |
| Sea salt | 1 To taste | |
| Champagne | 1/3 Cup (16 tbs) | |
| Parmesan cheese - to garnish, grated | ||
| Parsley | 2 Tablespoon, finely chopped | |
Directions
MAKING
1. In a bowl of warm water, add the mushrooms and soak for half an hour; squeeze away the ecess water, rinse and slice the mushrooms and strain the soaking water and reserve it
2. Bring the reserved broth to a bopil, turn down the heat and allow to simmer
3. In a large skillet, heat a tablespoon of butter and the olive oil over medium low flame and saute onions in them till translucent
4. Add rice and stir around over low heat for a couple of minutes with a wooden spoon; add half a cup of heated broth gradually to it
5. Keep stirring all the while to prevent the rice from sticking to the bottom and cook till the broth is absorbed
6. Keep adding more stock, half a cup at a time and alternately with half a cup of water that mushrooms were soaked in; cook for half an hour
7. Add sliced mushrooms, pepper and salt, rest of the butter, champagne and cheese and stir till the cheese melts and add to warm platter
SERVING
8. Garnish with Parmesan cheese and parsley before serving
1. In a bowl of warm water, add the mushrooms and soak for half an hour; squeeze away the ecess water, rinse and slice the mushrooms and strain the soaking water and reserve it
2. Bring the reserved broth to a bopil, turn down the heat and allow to simmer
3. In a large skillet, heat a tablespoon of butter and the olive oil over medium low flame and saute onions in them till translucent
4. Add rice and stir around over low heat for a couple of minutes with a wooden spoon; add half a cup of heated broth gradually to it
5. Keep stirring all the while to prevent the rice from sticking to the bottom and cook till the broth is absorbed
6. Keep adding more stock, half a cup at a time and alternately with half a cup of water that mushrooms were soaked in; cook for half an hour
7. Add sliced mushrooms, pepper and salt, rest of the butter, champagne and cheese and stir till the cheese melts and add to warm platter
SERVING
8. Garnish with Parmesan cheese and parsley before serving
Chef
