Mixed mushrooms and fresh herbs risotto | How to make risotto скачать в хорошем качестве

Mixed mushrooms and fresh herbs risotto | How to make risotto

See this and other new recipes in my 🌟 📗 Green Recipes For All cookbook available at 🇬🇧 https://amzn.eu/d/0Ub1XBn or any Amazon marketplace. Risotto may seem an intimidating dish, but it shouldn't be! For sure, it takes a little more time to prepare than the average meal, but it’s totally worth it and actually not that difficult to make. Mixed mushrooms, fresh herbs and fragrant dried porcini mushrooms are the perfect ingredients for this tasty and creamy risotto. Buon appetito! Serves: 2 Ingredients: 275g mixed fresh mushrooms (such as chestnut, white, oyster, shiitake, king oyster and portobello), rinsed and sliced 20g dried porcini mushrooms 1 onion, finely chopped 2 - 3 garlic cloves, finely chopped 2 tbsp olive oil 150ml white wine 180g arborio or carnaroli rice 2 vegetable stock cubes 1 litre water 15g fresh parsley leaves, chopped 5g thyme sprigs (about ½ tbsp leaves) 5g fresh basil, leaves torn 20g plant-based spread or butter 25g Italian hard cheese or vegan alternative, finely grated (optional) salt and freshly ground pepper, to taste Method: 1. Place the dried mushrooms in a heatproof measuring jug or bowl and pour 500ml boiling water. Leave to soak according to the time indicated in the pack instructions. Remove the mushrooms with a slotted spoon and transfer to a plate. Strain the liquid through a fine-mesh sieve to remove any grit and squeeze the mushrooms to eliminate all excess water. Reserve the liquid and chop the mushrooms. 2. Transfer the mushroom liquid to a medium saucepan and add an additional 500ml water. Crumble the stock cubes directly into the pan, stir and bring to a boil. Reduce the heat and keep the pan at a simmer. 3. Heat olive oil in a large non-stick sauté pan or deep frying pan. Fry the onion and garlic over a medium-low heat for 3 - 4 minutes, stirring occasionally. 4. Add all the mushrooms, thyme and a little pepper. Sauté over a medium-high heat for about 2 minutes, stirring frequently. Add rice and sauté over a high heat for a further 1 or 2 minutes, stirring all the time. 5. Pour over the wine and bring to a boil. Reduce to a low heat, stirring occasionally until most of the liquid has evaporated. 6. Add two ladlesful of the simmering stock, stir, and bring to a boil again. Continue to stir often over a low heat until most of the liquid is absorbed. Repeat this process until the rice is cooked al dente (it should be tender but still firm to the bite). The rice should take about 30 - 35 minutes to cook using most of the stock. 7. Stir in the parsley, basil, a little more thyme, pepper, butter and most of the cheese, if using. Add a little more stock and combine until the butter and cheese have melted. Taste, and if necessary, adjust any seasoning. Remove from the heat, cover with a lid, and let it rest for about 5 minutes before serving. Give the risotto a last stir and serve sprinkled with basil or a little extra cheese, if you wish. #vegan #vegetarian #risotto