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Wild mushroom risotto

Started by jonela, January 22, 2013, 09:07:24 AM

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jonela

Ingredients (6 serves):
- 55 g dried porcini or morel mushrooms;
- 500 g mixed fresh wild mushrooms, such as: porcini, horse mushrooms and chanterelles (halved if large);
- 4 tbsp olive oil;
- 3 - 4 garlic cloves (finely chopped);
- 55 g  butter;
- 1 onion (finely chopped);
- 350 g Arborio rice;
- 50 ml dry white vermouth;
- 1.25 l simmering vegetable stock;
- salt and pepper;
- 115 g freshly grated Parmesan cheese;
- 4 tbsp chopped fresh flat-leaf parsley.

Method:
1. Place the dried mushrooms in a heatproof bowl and add boiling water to cover. Set aside to soak for 30 minutes, then carefully lift out and pat dry. Strain the soaking liquid through a sieve lined with kitchen paper and set aside.
2. Heat 3 tb sp of the olive oli in a large frying pan. Add the fresh mushrooms and stir-fry for 1-2 minutes. Add the garlic and the soaked mushrooms and cook, stirring frequently, for 2 minutes. Transfer to a plate.
3. Heat the remaining oil and half the butter in a pan. Add the onion and cook over medium heat, stirring, until softened. Reduce the heat, add the rice and cook, stirring, until the grains are translucent. Add the vermouth and cook, stirring, for 1 minute until reduced.
4. Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes or until all the liquid is absorbed and the rice is creamy.
5. Add half the reserved mushroom soaking liquid and stir in the mushrooms. Season and add more mushroom liquid, if necessary. Remove from the heat, stir in the remaining butter, the grated Parmesan and the chopped parsley and serve at once.
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