32 lines
1.4 KiB
Markdown
32 lines
1.4 KiB
Markdown
---
|
|
title: "Mushroom risotto"
|
|
date: 2021-03-21
|
|
tags: ['italian', 'mushrooms', 'wine', 'rice']
|
|
author: robert5800
|
|
---
|
|
|
|
- ⏲️ Prep time: 5 min
|
|
- 🍳 Cook time: 20-30 min
|
|
- 🍽️ Servings: 4
|
|
|
|
## Ingredients
|
|
|
|
- Olive oil
|
|
- 1 shallot
|
|
- 4 cloves of garlic
|
|
- 300g button or crimini mushrooms
|
|
- 400g risotto rice (Arborio, Carnaroli or Vialone Nano)
|
|
- 1/2 cup white wine (optional)
|
|
- Mushroom or chicken stock
|
|
- Butter
|
|
- Grated Pecorino or Parmesan cheese
|
|
|
|
## Directions
|
|
|
|
1. Finely mince the shallot and garlic and slice the mushrooms into large pieces.
|
|
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.
|
|
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.
|
|
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.
|
|
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.
|
|
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.
|