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fredag den 8. marts 2013

Mushroom Risotto!



A great mushroom risotto!


4 people
The recipe:
380 g risotto rice
1 liter of chicken broth
1 teaspoon salt
350 grams of mushroom
30 g dried mushrooms (equivalent to approximately 150 g fresh)
one GOOD knob of butter 50-70 g
2 medium onions, diced
2 cloves garlic
1 cup or less white wine
grated parmesan

Method:
Put the dried mushrooms in a bowl of water for about 45 minutes, rinse them then! in the meantime: cut onion and garlic into small squares, then cut the mushrooms into pieces. Sauté onion and garlic in the pan with the mushrooms. when they are finished, then put them onto a plate, unless you use another pot / pan for the risotto. The dried mushrooms are now flushed, and you have to cut them into pieces. You put them in the broth. Put the butter in the pan and sauté the rice for a few minutes, add the white wine and let it cook / simmer for a few minutes and then add little by little as the rice thrives in, broth. I took no time but I added about ½ cup broth at a time. It took probably about 20-25 minutes. The rice should be "al dente" they will need a little bite when they are cooked! they should not be loose or memory of rice pudding. Just before you can feel that the rice is done, pour the mushrooms and the onion into the risotto. The dried mushrooms comes with automatically when you add the broth! Just before serving the risotto you grate some parmesan in (you decide how much). Remember that risotto must always be served hot as it can be somewhat sticky stuff if it gets cold.

Bon Appetite!









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