mushroom risotto

Last Recipes

mushroom risotto

mushroom risotto

mushroom risotto
mushroom risotto

Number of persons

250 g mushrooms (preferably porcini mushrooms)

200 g carnaroli rice

1 drizzle of olive oil

1 knob of butter

1 vegetable or chicken stock (about 50 cl)

20 cl dry white wine

1 tablespoon of parmesan cheese

1 onion

1 clove of garlic

1 shallot

2 sprigs of flat-leaf parsley

1 pinch of salt

1 pinch of pepper

Total Time: 1h15
Preparation time: 45 min
Cooking time: 30 min

There are two schools of mushroom risotto on the web: the mushroom cooked in rice, and pan-fried mushrooms added at the last minute. Having practiced both recipes for a long time, I wanted to share mine with you:
Separate the mushrooms in two (prefer porcini mushrooms): one part will be used to make the broth and cook with the rice. The other part will be fried at the last moment for the presentation and to highlight the mushroom while keeping a firm texture.
Mince a little garlic, shallot and parsley separately and set aside.
Clean the mushrooms and cut them into pieces.
In a saucepan, brown half an onion sliced in a mixture of butter and olive oil.
Add and fry the mushrooms.
Add vegetable or chicken stock (enough to feed the risotto).
Simmer the broth so that it absorbs the taste and flavour of the mushrooms.
Heat a new saucepan (which will accommodate the risotto), add a little olive oil and butter and brown it.
Add the carnaroli rice and stir until it becomes translucent (be careful not to let the rice stick).
Deglaze with a glass of dry white wine. Continue stirring so that the rice does not stick and allow the alcohol to reduce.
Pour in a ladle of broth that you have left to simmer and keep stirring constantly until the rice is completely absorbed.
Repeat step 11 until the rice is cooked (prefer al dente).
Just before the end, melt butter and a little olive oil in a frying pan while stirring the risotto.
Brown the minced shallot in the pan and then add the garlic (be careful not to burn it).
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 and set aside.
Season the risotto just before the end.
Chop the parsley and sprinkle over the top.
Arrange the rice in deep plates. Carefully place the fried mushrooms on top.
Serve with a turn of the pepper mill and parmesan cheese.
The fat of the butter will contrast with the saltiness of the parmesan and the bitterness of the boletus in the background. Purists will prefer a middle-aged Italian red with a light structure but at the same time round and consistent. Personally, I prefer a mineral dry white with a slightly evolved undergrowth accent. A burgundy will do the trick perfectly. Enjoy your meal.

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