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Mushroom risotto: easy preparation, restaurant-quality result


Mushroom risotto, the easiest of risottos, with a restaurant-like result




A traditional, super easy and tasty mushroom risotto where the broth is the result of hydrating the mushrooms

Recipe for 2 people.

Classic (no restrictions), Gluten Free, Vegetarian

Preparation: 00:50

Intermission: 00:15

TOOLS

1 cutting board(s), 1 kettle(s), 2 frying pan(es), 1 bowl(s), 1 strainer(s), 1 mandolin (optional), 1 grater (optional)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Risotto ingredients (basic recipe):

– 50 g of unsalted butter

– 1 cup(s) of arborio rice

– 1/4 cup(s) of dry white wine

– 1 tablespoon chopped onion

– 500 ml of ready-made homemade vegetable broth

– 1/2 teaspoon(s) of salt

– pepper to taste THE

MUSHROOM RISOTO Ingredients

– 1/4 cup(s) sliced ​​celery

– 25 g of dried mushrooms (dried mushrooms), washed well to remove all the earth THE

– 80 g of pickled mushrooms, cut into medium slices THE

– 50 g of finely grated parmesan

– 500 ml of warm water (to hydrate the mushrooms)

Ingredients TO COMPLETE:

– 1 tablespoon unsalted butter

– basil to taste (leaves)

Ingredients TO ACCOMPANY AND SERVE:

– Parmesan to taste (chips or grated)

PREPARATION:

  1. Separate all ingredients and utensils for the recipe.
  2. Although the recipe can be prepared with olive oil or butter, butter is usually preferred because it adds creaminess.
  3. Heat water in a kettle.
  4. Place the mushrooms in a bowl, cover with warm water to hydrate them, for about 20-30 minutes.
  5. Chop the onion, celery and mushrooms (optional) for the risotto.
  6. Grate the parmesan on the fine part of the grater, including that which will serve to accompany it, if you have not purchased it already grated.
  7. If you prefer, cut the parmesan into small pieces, using a mandolin or the slicing blade of your grater.
  8. Wash the basil leaves well and let them dry on absorbent paper.
  9. Place the mushrooms (optional) in a colander and wash them under running water to eliminate the acidity of the preserve.

PREPARATION:

Mushroom broth:

  1. Drain the mushrooms, eliminate the parts that are still too hard and cut the remaining parts into regular pieces and set them aside in an auxiliary bowl.
  2. Pass the hydrated mushroom water through a strainer covered with a damp cloth to remove all the sand.
  3. Measure out the amount of mushroom stock you need (see ingredients for basic recipe), add a little more water, as you may need to use more stock to make it.
  4. Place the mushroom water in a pot and place over high heat. Once it boils, reduce the heat to low, just to keep it hot.

Mushroom risotto:

  1. Saute the onion in butter (or olive oil) until translucent.
  2. Add the arborio rice and chopped mushrooms and sauté for 3-4 minutes.
  3. Add the chopped celery and continue to fry for another 1 minute.
  4. Season with salt and pepper.
  5. Add the wine and keep over high heat until it evaporates (about 1 minute).
  6. Lower the heat to medium temperature and add the boiling mushroom broth, two ladles at a time (see quantities in the ingredients), stirring occasionally: from this moment on the estimated cooking time is 12 minutes.
  7. If you wish to pre-cook to finish the risotto when serving, stop cooking after 6 minutes and transfer the risotto to a serving dish and keep in the fridge to continue.
  8. When the rice is al dente (after 10 minutes of cooking), add the mushrooms (optional) and the grated parmesan and cook for another 2 minutes, to melt the cheese and blend the flavors.
  9. Adjust the seasoning: salt and pepper. Do not let it dry, if necessary add a little more mushroom broth.
  10. To know if the risotto is at the right point, the right thing to do is to pass the spatula through the center and check if it opens up and returns.
  11. Turn off the heat and add the butter (or olive oil) and grated parmesan, mix to combine well.
  12. Serve immediately, as the risotto will be overcooked.

FINALIZATION AND ASSEMBLY:

  1. This recipe should preferably be served individually.
  2. Distribute the Mushroom risotto into soup plates and complete with the basil leaves.
  3. Sprinkle over the parmesan, flaked or grated, or serve separately.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

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