wtorek, 6 marca 2012

Forest mushroom risotto – risotto ai funghi porcini

Happily on my way back home I stopped in a forest and after 5 min. I found mushrooms! I must admit that until quite recently I didn’t eat mushrooms! As we have to grow up to certain things we even start to eat mushrooms!

Forest mushrooms require special treatment and not too many additions as we don’t want to “kill” its brilliant flavour! Forest mushroom risotto was a great success! Delicious dinner requires your effort: one hour stirring the rice is a minimum!

14 oz (400 g) Arborio rice
50 fl oz (1,5 l) bullion (depends on rice)
forest mushroom (depends on how many you found in a forest)
7 fl oz (200 ml) dry white wine
½ onion
3 oz (80 g) fresh Parmesan
3 oz (80 g) butter
2 tbsp oil
salt, pepper

Heat up the bullion in a sauce pan. Heat up 1 tbsp butter and oil in a pan, sauté thinly chopped onion (can’t get brown!). Add rice, make sure each the rice is well coated with oil and butter. Add wine, the remaining ½ butter and ladle warm bullion. Add chopped mushrooms. Continuing stirring gradually add more bullion one tablespoon bullion at the time to be absorbed. Add the Parmesan, season with salt (attention: cheese and bullion are salty!) and pepper. When the rice is soft and has a nice creamy consistency add cooled butter. Served with grated Parmesan.

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