Mushroom risotto: the real recipe Ingredients: 200 g of - carnaroli rice - 1 drizzle of - olive oil - 1 knob of - butter - 1- onion - 2 sprigs of - flat-leaf parsley - 1 pinch of - salt - 1 pinch of - pepper - 250 g of - mushroom (porcini mushrooms preferably) - 1 - vegetable broth - 20 cl of - dry white wine - 1 tablespoon of- parmesan- 1 clove of- garlic- 1- shallot.
Utensils： 1 Set 3 frying pans best frying pans- 1 saucepan pots and pans- 1 salad bowl 1 knife knives- 1 wooden spoon 1 ladle 1 pair of scissors The best kitchen scissors- 1 cutting board cutting boards- 1 pitter 1 kitchen scale scales-
Total time:
1h15
Preparation:
45 min -
Cooking:
30 min
Phase 1
There are two schools of mushroom risotto on the web, namely that of the mushroom which cooks in the rice, and that of pan-fried mushrooms added at the last minute. Having practiced both recipes for a long time, I wanted to share mine with you:
Phase 2
Separate the mushrooms in two (preferably porcini mushrooms): one part will be used to make the broth and will cook with the rice. The other part will be fried at the last moment for presentation and to highlight the mushroom while maintaining a firm texture. Mince a little garlic, shallot and parsley separately and reserve.
Phase 3
Clean the mushroomspine nuts and cut them into pieces.
Phase 4
Brown half a chopped onion in a saucepan in a mixture of butter and olive oil.
Phase 5
Add and fry the mushrooms.
Phase 6
Add vegetable or chicken stock (enough to feed the risotto).
Phase 7
Let the broth simmer so that it absorbs the taste and flavors of the mushrooms.
Phase 8
Heat a new pan (which will hold the risotto), add a little olive oil and butter which you will brown.
Phase 9
Add the carnaroli rice and stir until translucent (be careful with the temperature, the rice must not stick).
Phase 10
Deglaze with a glass of dry white wine. Continue to stir so that the rice does not stick and let the alcohol reduce.
Phase 11
Pour in a ladle of broth that you have left to simmer and continue to stir constantly until the rice is completely absorbed.
Phase 12
Repeat Phase 11 until cooked (preferably al dente).
Phase 13
Just before the end, melt butter and a little olive oil in a pan while stirring the risotto.
Phase 14
Brown the chopped shallot in the pan then add the garlic (be careful not to burn it).
Phase 15
Fry the mushrooms while stirring the risotto, season and add the chopped parsley at the end of cooking with a turn of the pepper mill then set aside.
Phase 16
Season the risotto just before the end.
Phase 17
Chop some parsley and sprinkle it on top.
Phase 18
Arrange the rice in deep plates. Carefully place the pan-fried mushrooms on top.
Phase 19
Serve with a twist of pepper mill and parmesan.
Phase 20
The fat of the butter will oppose the saltiness of the parmesan and the bitterness of the porcini mushroom in the background. Purists will favor an Italian red of medium age.yen with a light structure but at the same time round and consistent. Personally, I prefer a slightly evolved dry mineral white with an undergrowth accent. A burgundy will do the trick perfectly. Bon appetit
Utensils： 1 Set 3 frying pans best frying pans- 1 saucepan pots and pans- 1 salad bowl 1 knife knives- 1 wooden spoon 1 ladle 1 pair of scissors The best kitchen scissors- 1 cutting board cutting boards- 1 pitter 1 kitchen scale scales-
Total time:
1h15
Preparation:
45 min -
Cooking:
30 min
Phase 1
There are two schools of mushroom risotto on the web, namely that of the mushroom which cooks in the rice, and that of pan-fried mushrooms added at the last minute. Having practiced both recipes for a long time, I wanted to share mine with you:
Phase 2
Separate the mushrooms in two (preferably porcini mushrooms): one part will be used to make the broth and will cook with the rice. The other part will be fried at the last moment for presentation and to highlight the mushroom while maintaining a firm texture. Mince a little garlic, shallot and parsley separately and reserve.
Phase 3
Clean the mushroomspine nuts and cut them into pieces.
Phase 4
Brown half a chopped onion in a saucepan in a mixture of butter and olive oil.
Phase 5
Add and fry the mushrooms.
Phase 6
Add vegetable or chicken stock (enough to feed the risotto).
Phase 7
Let the broth simmer so that it absorbs the taste and flavors of the mushrooms.
Phase 8
Heat a new pan (which will hold the risotto), add a little olive oil and butter which you will brown.
Phase 9
Add the carnaroli rice and stir until translucent (be careful with the temperature, the rice must not stick).
Phase 10
Deglaze with a glass of dry white wine. Continue to stir so that the rice does not stick and let the alcohol reduce.
Phase 11
Pour in a ladle of broth that you have left to simmer and continue to stir constantly until the rice is completely absorbed.
Phase 12
Repeat Phase 11 until cooked (preferably al dente).
Phase 13
Just before the end, melt butter and a little olive oil in a pan while stirring the risotto.
Phase 14
Brown the chopped shallot in the pan then add the garlic (be careful not to burn it).
Phase 15
Fry the mushrooms while stirring the risotto, season and add the chopped parsley at the end of cooking with a turn of the pepper mill then set aside.
Phase 16
Season the risotto just before the end.
Phase 17
Chop some parsley and sprinkle it on top.
Phase 18
Arrange the rice in deep plates. Carefully place the pan-fried mushrooms on top.
Phase 19
Serve with a twist of pepper mill and parmesan.
Phase 20
The fat of the butter will oppose the saltiness of the parmesan and the bitterness of the porcini mushroom in the background. Purists will favor an Italian red of medium age.yen with a light structure but at the same time round and consistent. Personally, I prefer a slightly evolved dry mineral white with an undergrowth accent. A burgundy will do the trick perfectly. Bon appetit