Home    Subscribe    Contact    Login

Mushroom Risotto Recipe4 people

by 4com (follow)
Ingredients /
250g arborio rice risotto special (we find in supermarkets)
300 g mushrooms of your choice (chanterelles
ceps
Paris mushrooms)
2 vegetable stock cubes
1 onion or 2 shallots
10 cl of white wine 3 tablespoons
15 cl cream
100 g freshly grated parmesan
a clove of garlic
a knob of butter
a tablespoon of olive oil
3 sprigs of parsley
salt and pepper



Preparation Mushroom Risotto
1 Prepare the mushrooms. Pass-els rapidemment under a trickle of water, dry them and expand them into large pieces. Melt a knob of butter and fry the garlic clove, minced 2 minutes. Add the mushrooms and let them cook for about 3 minutes, adding the washed and chopped parsley to finish. Add 3 tablespoons of white wine and cook for 2 minutes until reduced. Add the cream and stir. Add salt and pepper and set aside.
2 Boil a liter of water in which you will dilute bouillon cubes. In a frying pan, heat the olive oil to make it blondir chopped onion for 3 minutes. Add the rice and let it cook, stirring for 2 minutes until slightly transparent. Add 10 cl of white wine (1/2 glass).
3 Add 10 cl of white wine (1/2 cup) and once it is aborbé by rice, add a ladle of broth and mix. Once the broth is absorbed, add another ladle, and so on until all the broth (about 20 good minutes).
4 Add half the Parmesan and mushrooms, wait 2 minutes and stir briskly.
To finish
Serve hot with remaining Parmesan.
I like this Article - 1
More Articles by 4com
1 like
1 like
view all articles by 4com
Articles by 4com on Other Hubs
ID: 34602
[ Submit a Comment ]
Trending Articles
Categories
Featured on Other Hubs
 
Copyright 2012-2017 On Topic Media PTY LTD. ABN 18113479226. mobile version