Risotto With Porcini Mushrooms
RISOTTO with Porcini Mushrooms in the recipe of the creamy dish that you were looking for easy, to be enjoyed even on special occasions because it is like that of the restaurant. I will give you, in this risotto recipe, all the tips to have a dish with an easy recipe but perfectly al dente and creamy, ideal to propose for the whole family but also to make a good impression with guests. Risotto is simple to prepare and has a few simple rules to be respected such as, for example, al dente cooking that makes it creamy and not dry. Today we will make risotto with porcini mushrooms, a classic of Italian cuisine that is now famous throughout the world and at least once, maybe even twice a week is prepared at home. Ingredients
2 quarts chicken stock (homemade or good-quality, low-sodium store-bought) or a mixture of low-sodium chicken stock and broth.11/2 ounces dried porcini or cremini mushrooms1 cup boiling water6 tablespoons butter1 tablespoon olive oil1/2 medium onion, mincedSalt2 cups Arborio rice 1/2 cup Pinot Grigio, warmed1 cup freshly grated, aged Parmigiano-Reggiano cheesePepper to tasteChopped fresh parsley for garnish
Preparation
Heat the chicken stock or broth in a pot; keep hot. Rehydrate the dried porcini in the boiling water until soft. Carefully remove the mushrooms with a slotted spoon, then strain the liquid and reserve. Chop the mushrooms. Heat 4 tablespoons butter and the olive oil in a non-stick, medium casserole pot over medium to medium-high. Add the onion and a pinch of salt. Sauté until soft and very light golden. Add the rehydrated mushrooms. Cook 7-10 minutes or until the mushrooms are tender. Add the rice and stir until all the grains are coated. Toast the rice for about 5 minutes, stirring continuously so it doesn't burn. Stir in the heated wine and the reserved mushroom water; continue stirring. Once the liquid is all but absorbed, add one ladle of hot chicken stock and stir until absorbed. Repeat this process until the rice is cooked al dente. Remember to keep stirring as you add each ladle of stock. When the rice is done, it should have a creamy consistency, not mushy. Turn off the heat and incorporate the remaining 2 tablespoons butter and 1/2 cup grated cheese. Finish with salt and pepper to taste. Serve immediately in warmed bowls. Sprinkle with parsley. Serve with the remaining grated cheese and, if desired, grissini (crispy Italian bread sticks).
TIPS: for this Risotto choose a suitable quality Arborio rice.
VARIANTS: as a variant you can add a mixture of mushrooms and maybe to make it rich you can add crispy speck.
STORAGE: keep the risotto in closed containers in the fridge so as to keep it good even the next day.
RISOTTO with Porcini Mushrooms in the recipe of the creamy dish that you were looking for easy, to be enjoyed even on special occasions because it is like that of the restaurant. I will give you, in this risotto recipe, all the tips to have a dish with an easy recipe but perfectly al dente and creamy, ideal to propose for the whole family but also to make a good impression with guests. Risotto is simple to prepare and has a few simple rules to be respected such as, for example, al dente cooking that makes it creamy and not dry. Today we will make risotto with porcini mushrooms, a classic of Italian cuisine that is now famous throughout the world and at least once, maybe even twice a week is prepared at home.
Ingredients
2 quarts chicken stock (homemade or good-quality, low-sodium store-bought) or a mixture of low-sodium chicken stock and broth.
11/2 ounces dried porcini or cremini mushrooms
1 cup boiling water
6 tablespoons butter
1 tablespoon olive oil
1/2 medium onion, minced
Salt
2 cups Arborio rice
1/2 cup Pinot Grigio, warmed
1 cup freshly grated, aged Parmigiano-Reggiano cheese
Pepper to taste
Chopped fresh parsley for garnish
Preparation
Heat the chicken stock or broth in a pot; keep hot. Rehydrate the dried porcini in the boiling water until soft. Carefully remove the mushrooms with a slotted spoon, then strain the liquid and reserve. Chop the mushrooms. Heat 4 tablespoons butter and the olive oil in a non-stick, medium casserole pot over medium to medium-high. Add the onion and a pinch of salt. Sauté until soft and very light golden. Add the rehydrated mushrooms. Cook 7-10 minutes or until the mushrooms are tender. Add the rice and stir until all the grains are coated. Toast the rice for about 5 minutes, stirring continuously so it doesn't burn. Stir in the heated wine and the reserved mushroom water; continue stirring. Once the liquid is all but absorbed, add one ladle of hot chicken stock and stir until absorbed. Repeat this process until the rice is cooked al dente. Remember to keep stirring as you add each ladle of stock. When the rice is done, it should have a creamy consistency, not mushy. Turn off the heat and incorporate the remaining 2 tablespoons butter and 1/2 cup grated cheese. Finish with salt and pepper to taste. Serve immediately in warmed bowls. Sprinkle with parsley. Serve with the remaining grated cheese and, if desired, grissini (crispy Italian bread sticks).
TIPS: for this Risotto choose a suitable quality Arborio rice.
VARIANTS: as a variant you can add a mixture of mushrooms and maybe to make it rich you can add crispy speck.
STORAGE: keep the risotto in closed containers in the fridge so as to keep it good even the next day.
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