Saturday, 11 September 2010

Mushroom and Parmesan Risotto

That's one of Ben's favorites recipes and it's fair easy to make.
Here it goes, with my comments.

For 4 People:
2 litres of vegetable stocks - ready - hot
2 tbsp of olive oil
100g butter, chopped
1 brown onion - chopped
2 garlic cloves- finely chopped
250g of mushrooms - Swiss brown or cup (or any regular) sliced
2 cups of arborio rice (Raw)
3/4 cup of a dry white wine
1/2 cup of shreded parmesan cheese
3 sprigs of fresh thyme (Just the "leaves"  - when I buy a bunch, I freeze the rest so can be frozen as well)
2 tbsp parsley - chopped (again, when I buy a bunch, I freeze the rest so can be frozen as well)
1 tbsp of lemon juice
salt and pepper to taste

1 - if you have ready Stock, bring to a low simmer and leave it aside. If you have powder or other type of stock, prepare it and leave it aside.
2 - Heat the oil in a large saucepan in a medium heat. Add chopped onion, the garlic, and the thyme, and cook it for 2 minutes, or until the onions start to get tender, but not brown.
3 - Add the rice and coat it in the oil, stirring all the time, for around 30 seconds. Stir in the wine, and cook for around 3 minutes.
4 - Now add the stock: You gonna add ladle by ladle, stirring all the time. You have to keep adding more stock when it gets almost dry.  That process will go for around 20 minutes and not necessarily you will use all your stock. The rice should be " Al dente" .
5 - Add your sliced mushrooms and cook for 2 minutes.
6 - Remove the Pan from the heat, and immediately add the Parmesan and butter. Stir well to combine
7  - Add parsley and lemon juice, and season to taste.
 8  - Serve and you can add more Parmesan if you wish.

Yum Yum


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