Risotto and What Food Labels Actually Tell Us скачать в хорошем качестве

Risotto and What Food Labels Actually Tell Us

Mushroom Risotto Recipe Risotto is dish that encompasses both coziness and elegance. With some patience, humble rice is transformed into a creamy and cheesy dish that is perfect for entertaining guests. Topped with flavorful seared mushrooms, this risotto is so decadent that no one will miss meat. I recommend you use a variety, such as shitake, chanterelles, oyster and maitake. The risotto base can also be paired with a variety of proteins, from scallops to a seared piece of salmon. Ingredients: 3/4 cups Carnaroli or Arborio rice 0.75 lb mixed mushrooms, ripped into bite size pieces and stems reserved 1 small yellow onion, diced 2 cloves garlic, minced 1 tsp fresh thyme, finely chopped 1/3 cup white wine 3 cups vegetable or chicken stock 1/4 cup dried shitake mushrooms or porcini mushrooms 1/2 cup parmesan cheese, grated 2 tbsp extra virgin olive oil Salt and pepper 1. Prepare stock Place a small pot on low heat. Pour in chicken stock and add the dried shitake mushrooms along with mushroom stems, simmer for 20 minutes. Remove the mushrooms, discard the stems and chop the dried mushrooms finely. 2. Make risotto Place a heavy bottomed pot on medium-high heat and add olive oil when hot. Add onions and cook until softened, about 3-5 minutes. Stir in the rice, garlic and thyme. Add 1/4 tsp of salt to start and fresh pepper. Toast the mixture for 3 minutes. Add the chopped mushrooms from the broth, along with wine, then cook for another 2 minutes to reduce. Reduce the heat to medium/medium-low. While stirring, add the broth 1/2 cup at a time, waiting for the rice to absorb the liquid before adding more. When the last of the broth have been absorbed, cook until the risotto is creamy and the rice still has an al dente bite. Roughly mix the risotto for 2 – 3 minutes to agitate the grains, this increases creaminess. Stir in the grated parmesan and adjust salt and pepper. 3. Sear mushrooms While the risotto is cooking, place another pan on medium-high heat. Without adding oil, add the mushrooms into the pan. Do not overcrowd the pan and work in batches if necessary. Once the mushrooms have started to release liquid and take on color, add 1 tbsp of oil, 1/4 tsp of salt and black pepper. Sautee mushrooms until the outside is golden brown. 4. Plate Scoop the risotto onto a plate, top with mushrooms, more grated cheese and thyme sprigs for garnish. #risottorecipe #foodfacts #italiancooking