← Tutte le ricette

Wild Mushroom Risotto

Wild Mushroom Risotto is a home-style recipe made with Unsalted Butter, Shiitake Mushrooms Stems Removed Sliced, Oil, Finely Minced Onion, Arborio Rice, and Dry White Wine Or Broth. Serves 2.

Ingredienti

• 3.0 tbsp Unsalted Butter
• 4.0 oz Shiitake Mushrooms Stems Removed Sliced
• 2.0 tbsp Unsalted Butter
• 1.0 tbsp Oil

+ 7 altri ingredienti — iscriviti gratis per vederli tutti.

Preparazione (anteprima)

1. 1

   You can substitute dried wild mushrooms for the shiitake. Just soak them for 15-to-20 minutes beforehand (and be sure to add the strained soaking liquid to the stock).

2. 2

   HEAT BUTTER in small skillet over moderate heat. When it begins to foam, add mushrooms and cook for 3-to-5 minutes, until soft. Add salt and pepper to taste. Turn off heat and set aside. Bring the broth to a steady simmer in a saucepan on top of the stove. Heat butter and oil in heavy 4-quart casserole over moderate heat. Add onion, saute for 1-to-2 minutes, until it begins to soften, being careful not to brown. Add rice to butter-oil-onion mixture. Using a wooden spoon, stir 1 minute, making sure all grains are well coated. Add wine and stir until completely absorbed. Add simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed (approximately 2 minutes) before adding next 1/2 cup, reserving 1/4 cup to add at the end. Stir often. After approximately 18 minutes (rice should be tender and firm), add 1/4 cup broth, mushrooms, Mascarpone and Parmesan cheeses and stir vigorously so cheeses melt.