Mushroom risotto

Preparation time: 45 minutes

Cooking time: 30 minutes

Ingredients (for 2 people):

-250 g of mushrooms (from the preferably cepes)

-200 g rice carnaroli

-1 dash of olive oil

-1 knob of butter

-1 vegetable broth or chicken (more or less 50 cl)

-20 cl of dry white wine

-1 tablespoon of Parmesan cheese

-1 clove of garlic

-1 shallot 

- 2 sprigs of flat parsley

-1 pinch of salt 

- 1 pinch of pepper

Preparation of the recipe:

There are two schools of the mushroom risotto, namely that of the fungus that cooked in rice, on the Web and that fried mushrooms added at the last minute.

Having practiced the two recipes, I wanted to give you mine:

Separate the mushrooms in half (prefer the cepes): a part will be used to develop the broth and cook with rice. The other part will be seared at the last moment for the presentation and highlight the fungus while retaining a firm texture.

Make Brown a half chopped in a mixture of butter and olive oil in a saucepan.

Add and sauté the mushrooms.

Add vegetable or chicken broth (enough to feed the risotto).

Simmer the broth so that it permeates good taste and flavours of mushrooms.

Meanwhile, mince some garlic, shallot and parsley separately and set aside.

Heat a new pan (which will host the risotto), add a little olive oil and butter that you will make Brown.

Add the carnaroli rice and stir to make it translucent (pay attention to the temperature, the rice does not stick).

Deglaze with a glass of white wine dry.

Continue to stir until the rice does not stick and reduce alcohol.

Pour a ladle of broth that you let simmer and continue stirring constantly until total absorption of rice.

Repeat step 10 until the point Cook (prefer al dente).

Just before the end, melt butter and a bit of olive oil in a skillet stirring the risotto.

Make Brown the shallot minced in the Pan then add garlic (careful not to burn).

Do fry the mushrooms stirring the risotto, season and add the parsley minced cooked with a pepper mill Tower and book.

Season the risotto just before the end.

Serve rice in soup plates. Carefully place the fried mushrooms on top.

Chop parsley and dot the flat for the presentation.

Serve with a bit of pepper and parmesan.

The fat of butter will oppose the sale of parmesan and the bitterness of the CPCE in the background. 

Purists will favour an Italian Red of middle age with a light but both round and consistent structure.

Personally, I prefer a dry mineral White slightly evolved with the accent of undergrowth. A Burgundy will do the job.

Enjoy your meal!

Recommended drink:

White Burgundy or a light red