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01 Oct 2011

risotto with mushrooms

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Categories: General Recipes
Author: Admin

risotto with mushrooms


risotto with mushrooms
Risotto ai funghi
italian
river cafe cook book

100g dried porcini mushrooms reconstituted (qv)
675g medium flat field mushrooms thickly sliced
7 tablespoons olive oil
3 garlic cloves peeled and sliced
sea salt and freshly ground black pepper
2 tablespoons chopped fresh basil marjoram or flat leaf parsley
juice of 1 lemon
1L chicken stock (qv)
150g butter at room temperature

1 medium red onion peeled and very finely chopped
300g risotto rice
75ml extra dry white vermouth
175g parmesan freshly grated

Heat 4 tablespoons of the olive oil in a large heavy bottomed frying pan until smoking.
Add the sliced fresh mushrooms and fry stirring constantly for 1520 minutes or until the mushrooms have become very dark.
Remove and keep warm.
Wipe clean the frying pan.
Strain the porcini mushrooms retaining their juices rinse and squeeze dry.
Heat another tablespoon of olive oil in the pan and gently fry the garlic and porcini.
When the garlic begins to colour carefully pour in half the strained porcini juices and simmer until reduced to 1 tablespoon.
Add the rest of the cooked mushrooms season with salt and pepper and stir to combine the flavours.
Add the herbs and lemon juice.
Keep warm.
Heat the chicken stock and check for seasoning.
Melt 75g of the butter and the remaining olive oil in another large heavy bottomed frying pan and gently fry the onion until soft about 1520 minutes.
Add the rice and off the heat stir until the rice becomes totally coated this takes only a minute.
Return to the heat add the remaining porcini juices and 2 ladlefuls of hot stock or just enough to cover the rice and simmer stirring until the rice has absorbed nearly all the liquid. Continue to add more stock as the previous addition is absorbed.
After about 1520 minutes nearly all of the stock will have been absorbed by the rice; each grain will have a creamy coating but will remain al dense.
Add the remaining butter in small pieces the mushrooms vermouth and Parmesan being careful not to overstir.
Serve immediately.

Serves 6

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risotto with mushrooms risotto with mushrooms 8 out of 10 based on 7 ratings. user reviews.


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