Mushroom risotto
Mushroom risotto
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Mushroom risotto
Υλικά
- 320 g Arborio or Carnaroli rice
- 500 g mushrooms (champignon & chanterelles)
- 1 small onion, finely chopped
- 80 ml olive oil
- 40 g cold butter
- 70 g Parmesan cheese, grated
- 80 ml dry white wine + an additional 20 ml for the mushrooms
- 1.2 liters warm chicken or vegetable stock à la Grecque
- Salt & freshly ground black pepper
Εκτέλεση
Clean the mushrooms and slice them. Keep the stems and ends separately and finely chop them.
In a large frying pan or wide saucepan, heat half of the olive oil over high heat and sauté the chopped mushrooms (stems and ends) until their liquids evaporate. Add the finely chopped onion and sauté for 2′-3′, until softened.
Add the rice and stir continuously for 1′-2′, until the grains become glossy and are well coated with the olive oil.
Deglaze with the white wine (80 ml) and, once the alcohol has evaporated, start adding the warm stock, one ladle at a time, stirring continuously. Lower the heat slightly. Wait until each addition of stock is absorbed before adding the next one, and season lightly with salt and pepper.
Continue the same process for approximately 18′, until the rice becomes creamy while still maintaining a slightly al dente texture.
Meanwhile, in a second frying pan, heat the remaining olive oil over high heat and sauté the mushrooms that were kept aside for serving, until they develop a beautiful golden color. Season with salt and pepper and, just before removing them from the heat, deglaze with the remaining white wine (20 ml).
Throughout the cooking process, taste the risotto and carefully adjust the seasoning, keeping in mind that Parmesan cheese will be added at the end.
Once the risotto is ready, remove it from the heat and let it rest for 1 minute. Add the cold butter and stir until it melts and is fully incorporated. Then add the grated Parmesan cheese and continue stirring until the risotto becomes smooth, creamy and velvety.
Serve immediately in warm plates, placing the sautéed mushrooms on top.
Finish with some extra grated Parmesan cheese or, if preferred, Pecorino cheese and freshly ground black pepper.
For a richer flavor and a more delicious risotto, it is recommended to use stock instead of plain water.
The risotto should simmer continuously throughout the cooking process. The stock must always be added gradually and not all at once, allowing the rice to release its starch properly and achieve its characteristic creamy texture.
Cold butter and Parmesan cheese should always be added off the heat, to achieve the perfect final texture and binding of the risotto.
