Mushroom Risotto anyone?
Ingredients for 4 main courses
7 cups chicken broth (low in salt)
3 tablespoons olive oil
1 onion, finely diced
1 garlic cloves, finely chopped
400 g fresh mushrooms, sliced (can be anything you have available, white, brown, portobello…)
Thyme leaves from 1 little sprig, finely chopped
chopped parsley, more or less 2 tablespoons
2 tablespoons butter
Salt and pepper
2 cups Arborio rice (or similar risotto rice)
1/2 cup white wine
50 g grated parmesan cheese
Optional, but really nice to have
A few drops of truffle oil
20 g dried porcini mushrooms, reconstituted
How to
Heat and keep the chicken broth warm
In a frying pan, sautee half of the onions and garlic, without browning them, in a little olive oil
Now add the butter, mushrooms and thyme
Sautee that for a few minutes and season it with salt and pepper
If you use porcini, add them now
Keep this mushroom mix on the side for a minute.
Now take a suitable pot and sauté the rest of the onions and garlic in a little olive oil
Add the rice and stir to coat in butter, for a minute or two
Add wine now and let it simmer to evaporate almost all of it
Now add a cup of the warm chicken broth and let it cook until the rice has absorbed the liquid
Continue cup by cup and keep on stirring throughout this process
This should take 15-18 minutes and the rice should be creamy, but not over cooked
There should be a little bite in the rice
The consistency is right when risotto makes “waves” as opposed to being too thin or too sticky, look for a little movement when you put a spoonful on a plate
Now you can add the mushroom mix to the rice and also the grated parmesan cheese
Check the seasoning again and serve with a little chopped parsley on top
If you have the truffle oil, drizzle it now over the risotto
The Single Issue 