I
finally dared to cook risotto. For some reason I though that the preparation of
risotto is quite time consuming and complicated. But I always have seen such
great risotto recipes and so I decided to try it once. What would I have to
lose? Nothing. And so I tried this recipe. The result? Cooking risotto is
really not that hard. Yes, you have to stay a little longer next to the stove,
but it is rewarding.
For 4 servings you
need:
650
g mushrooms (mushrooms, porcini mushrooms, oyster mushrooms, etc)
1
onion
1
garlic clove
2
tbsp butter
250
g risotto rice
200
ml dry white wine
800
ml vegetable stock
olive
oil
1
tsp thyme
4
tbsp freshly grated Parmesan cheese
And this is how you
proceed:
Clean 400 g of the mushrooms and cut them into thin slices.
Peel onion and garlic, chop finely and glaze in a pot with melted butter. Add the rice and the mushrooms, sauté briefly and deglaze with the wine. Let it be absorb completely while stirring. Pour so much stock until everything is covered. When the rice absorbs the stock, add stock until you consumed all of it and the rice cooked al dente.
Wash the remaining mushrooms, cut into small pieces and fry in a pan where you added 2 tbsp oil. Add salt and pepper and stir in the thyme.
Fold in the Parmesan and season with salt and pepper.
Arrange on plates, garnish with the fried mushrooms and serve.
Did you already cooked risotto?
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