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32 lines
1.4 KiB
Markdown
32 lines
1.4 KiB
Markdown
---
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title: "Mushroom risotto"
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date: 2021-03-21
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tags: ['italian', 'mushrooms', 'wine', 'rice']
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author: robert5800
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---
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- ⏲️ Prep time: 5 min
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- 🍳 Cook time: 20-30 min
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- 🍽️ Servings: 4
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## Ingredients
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- Olive oil
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- 1 shallot
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- 4 cloves of garlic
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- 300g button or crimini mushrooms
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- 400g risotto rice (Arborio, Carnaroli or Vialone Nano)
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- 1/2 cup white wine (optional)
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- Mushroom or chicken stock
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- Butter
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- Grated Pecorino or Parmesan cheese
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## Directions
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1. Finely mince the shallot and garlic and slice the mushrooms into large pieces.
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2. Heat a pan with some olive oil on medium-high heat. Ideally this should be a wide skillet with tall sides, but a pot will also do the job.
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3. Saute the vegetables until fragrant, then add the mushrooms with a pinch of salt and cook them down until they're nicely browned, about 10 minutes or so.
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4. Add the rice in and let it toast for about a minute or so. This will develop some nice nutty flavors, but overdoing this will affect the creaminess of the finished dish.
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5. Deglaze with white wine and let the alcohol cook off. After that start ladling in the stock bit by bit stirring constantly for about 20-30 minutes (depending on the brand of rice used), until the rice is cooked but has a slight bite to it.
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6. Turn off the heat and add a couple tablespoons of cold butter and grated cheese, and stir well to emulsify. Check for final seasoning and serve.
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