Adapted from noobcook, my fave recipe site.
Ingredients
(Serves 6-9)
(Serves 6-9)
- 30g/1 oz porcini, 10 shittake mushrooms, 1 box white jap mushrooms
- 2.5 litre mushroom stock (I used mushroom stock concentrate, about 12 tsp in 2.5 litre water)
- 3 cup (450g) unwashed risotto rice, such as arborio
- 45g + 90g butter
- 1 1/2 tbsp truffle oil
- 2 large onion, finely chopped
- 1 glass dry white wine
- 90g grated parmesan cheese
- a small bunch of Italian flat leaf parsley, finely chopped (I used dried pasley)
- sea salt
- freshly cracked black pepper
- 2.5 litre mushroom stock (I used mushroom stock concentrate, about 12 tsp in 2.5 litre water)
- 3 cup (450g) unwashed risotto rice, such as arborio
- 45g + 90g butter
- 1 1/2 tbsp truffle oil
- 2 large onion, finely chopped
- 1 glass dry white wine
- 90g grated parmesan cheese
- a small bunch of Italian flat leaf parsley, finely chopped (I used dried pasley)
- sea salt
- freshly cracked black pepper
Directions
1. In a small bowl, add porcini mushrooms and just enough hot water (about 200ml) to cover them. Let it stand for about 15 minutes, until the mushrooms are reconstituted. Roughly chop mushrooms and strain soaking liquid through a fine sieve.
2. Combine the strained soaking liquid with the chicken/vegetable stock. Warm in a saucepan or microwave oven.
3. In a heated pan, add olive oil and 45g butter. Saute the onions on low heat until the onions are soft and translucent, about 6 – 8 minutes.
3. Turn up the heat and stir in the rice for a minute until nicely coated. Add white wine and wait a few seconds; you will smell the lovely aroma of the wine as it sizzles and evaporates.
4. Add the first ladle of hot stock and the chopped mushrooms. Stir continuously and simmer until the rice has absorbed most of the stock, then add the next ladle of stock. Continue doing so until the rice is cooked with a slight bite in the middle, about 20 minutes. If you ran out of stock, use hot water.
5. Remove the risotto from heat and stir in remaining butter (cubed) and parmesan cheese. Cover with lid and leave the risotto to relax for a few minutes.
6. Season with salt (if necessary) and black pepper. Dish risotto onto a serving plate and garnish with chopped parsley.
1. In a small bowl, add porcini mushrooms and just enough hot water (about 200ml) to cover them. Let it stand for about 15 minutes, until the mushrooms are reconstituted. Roughly chop mushrooms and strain soaking liquid through a fine sieve.
2. Combine the strained soaking liquid with the chicken/vegetable stock. Warm in a saucepan or microwave oven.
3. In a heated pan, add olive oil and 45g butter. Saute the onions on low heat until the onions are soft and translucent, about 6 – 8 minutes.
3. Turn up the heat and stir in the rice for a minute until nicely coated. Add white wine and wait a few seconds; you will smell the lovely aroma of the wine as it sizzles and evaporates.
4. Add the first ladle of hot stock and the chopped mushrooms. Stir continuously and simmer until the rice has absorbed most of the stock, then add the next ladle of stock. Continue doing so until the rice is cooked with a slight bite in the middle, about 20 minutes. If you ran out of stock, use hot water.
5. Remove the risotto from heat and stir in remaining butter (cubed) and parmesan cheese. Cover with lid and leave the risotto to relax for a few minutes.
6. Season with salt (if necessary) and black pepper. Dish risotto onto a serving plate and garnish with chopped parsley.
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