MUSHROOM RISOTTO
Ingredients:
- 4 tbsp butter, unsalted
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup swiss mushrooms, trimmed and chopped
- 1 cup dried porcini mushrooms, soaked in hot water for 15 minutes
- 1 ½ cups Arborio rice
- 1 cup white wine
- 4 cups chicken broth
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- ½ cup Parmesan cheese, grated
- 2 tbsp freshly chopped parsley, to serve
Method:
1. In a large saucepan, melt the 1 tbsp butter over medium heat and browned the mushrooms. Once done, take them out and set aside.
2. Add 2 tbsp butter to the same pan and sauté the chopped onion and minced garlic until they are softened about 3-4 minutes.
3. Add the Arborio rice to the pot and stir well to coat the rice with the mushroom mixture.
4. Pour in the wine and stir the rice constantly until the liquid has been absorbed.
5. Add 1 cup of chicken broth to the pot and continue to stir until the liquid has been absorbed. Repeat this process with the remaining chicken broth, adding 1 cup at a time
6. Add the soaked porcini mushrooms and its water.
7. Season the risotto with sea salt and freshly ground black pepper, to taste.
8. Add the browned mushroom and the grated Parmesan cheese, stir until it has melted and is well combined.
9. Add 1 tbsp butter to finish the risotto.
10. Serve the mushroom risotto hot, garnished with freshly chopped parsley and grated parmesan.