Risotto with mushrooms
Risotto with mushrooms, you can use many types of mushrooms for this exquisite risotto recipe. The better the mushroom quality, the better your risotto will be. You can prepare it with dried porcini with excellent results too.
Autumn recalls a risotto with mushrooms.
Nowadays you can eat it all over the year, as dried mushrooms are excellent too, but their "season" is Autumn for sure.
The best mushroom risotto recipe for me is prepared with porcini. Unfortunately, it is not easy to find them fresh often, and so often we use many differnet types of mushrooms to cook. A more common mushroom, good taste and easier to find is shitake. If you're using dried mushrooms, put them inside a small bowl with water and milk inside. It will soft them and the liquid will be added to the broth to cook the risotto.
You'll need (4 people):
• 0.88lb of rice
• 3 tablespoons of extra virgin olive oil
• half onion (not chopped)
• about 0.44lb of fresh mushrooms (a small pack of dried ones
)
• 1/2 glass of white wine
• about 33.8oz of good broth or cube
• 3 tablespoons of good quality butter
• 4 tablespoons of grated parmesan cheese
• salt
• white pepper (optional)
How to prepare:
(If you're using dried mushrooms, remember to pre-soaking them in water and milk.)Put the oil into the pan, turn on the gas and add the half onion. Let it cook for a while, without colouring too much. Then take the onion away and add the rice.
Mix it with the oil and then add the mushrooms (if you're using the dried ones, squeeze them and add only the mushrooms, keeping the milk-water for after).
Let it fry and then add the half glass of white wine. Let the alcohol evaporate and then add some broth , cover the pan and lower the gas.
Once in a while mix it all, adding the water-milk served to soak the dried mushrooms together with the broth.
After about 12 minutes, taste a grain to see if it's quite done. At that point, add the butter, the grated parmesan cheese , mix it all very well, turn off the gas and leave the pan covered for about 5 minutes.
Now your risotto is ready to be served. Enjoy!
