Mushroom Risottomiss_soapAugust 13 2007, 17:24:39 UTC
You can use pretty much any mushrooms in this, and substitute ordinary basmati rice for the arborio rice if you can't get any.
Ingredients 1 tbsp dried porcini mushrooms 2 tbsp olive oil 1 onion, chopped 2 garlic cloves, finely chopped 225g/8oz chestnut mushrooms, sliced 350g/12oz arborio rice 150ml/¼ pint dry white wine 1.2 litres/2 pints hot vegetable stock 2 tbsp chopped fresh parsley 25g/1oz butter salt and freshly ground black pepper freshly grated parmesan cheese, to serve
Method 1. Soak the mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the mushrooms and fry for a further 2-3 minutes, until browned. 2. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender. 3. Roughly chop the soaked mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan cheese.
Re: Mushroom Risottomiss_soapAugust 13 2007, 18:16:13 UTC
I refused point-blank to eat onions until I was about 17; trauma caused by being forced by my grandparents to eat whole boiled ones. The texture still icks me a bit, but I like the taste now.
Ingredients
1 tbsp dried porcini mushrooms
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
225g/8oz chestnut mushrooms, sliced
350g/12oz arborio rice
150ml/¼ pint dry white wine
1.2 litres/2 pints hot vegetable stock
2 tbsp chopped fresh parsley
25g/1oz butter
salt and freshly ground black pepper
freshly grated parmesan cheese, to serve
Method
1. Soak the mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the mushrooms and fry for a further 2-3 minutes, until browned.
2. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has
been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
3. Roughly chop the soaked mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan cheese.
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its a whole taste and texture thing with onion
and thank you very much
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