Tuesday, 27 January 2015

How to make mushroom rissotto



 
Hello everyone and in this post ill be telling you how to make a authentic Italian risotto. Hope you enjoy it and comeback for more.
 
 
 
 
Ingredients
  • 10g dried porcini mushrooms
  • 500 ml vegetable or chicken stock
  • 1 tablespoon olive oil
  • 15g tablespoon butter
  • 1 small onion, finely chopped
  • 1 clove garlic,crushed
  • 125g mushrooms, sliced
  • pinch of nutmeg
  • 25g parmesan-finely grated
  • 1 1/2 tablespoons finely chopped parsley
  • 185g Arborio rice
 
Step 1- Soak the porcini in 500ml boiling water for 30 minutes
 
Step 2-Drain,retaining the liquid.
 
Step 3-Chop the porcini mushrooms and pass the liquid  through a fine sieve.
 
Step 4-Put the stock in a saucepan, bring to boil and then maintain at a low simmer.
 
Step 5-Heat the olive and butter in a large wide heavy-based saucepan.
 
Step 6-Cook the onion and garlic until softened but not browned.
 
Step 7-Add the rice and reduce the heat to low.
 
Step 8-Season and stir briefly to thoroughly coat the rice.
 
Step 9-Toss in the fresh mushrooms and nutmeg.
 
Step 10-Season and cook, stirring for 1-2 minutes
 
Step 11-Add the porcini and their liquid, increase the heat and cook until the liquid has been absorbed.
 
Step 12-Stir in a ladle of stock and cook over moderate heat, stirring continuously.
 
Step 13- When the stock has been absorbed ,stir in another ladleful.
 
Step 14- Continue like this for about 20 minutes, until all the stock has been added the rice is al dente.
 
Step 15-Remove from the heat and stir in the parmesan and parsley.
 
Step 16- Season and serve.
 

 



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