How to Cook Italian Mushroom Risotto |
1/2 cup of dried mushrooms
2 tablespoons of olive oil
1 onion (chopped)
2 garlic cloves (chopped)
2 bunches of green onions (finely chopped)
1 1/2 cups of rice
2/3 cup of white wine
6 oz of mushrooms
5 cups of chicken stock
nip of salt and black pepper
1/2 cups of grated Parmesan cheese
1. Pour boiling water over the dried mushrooms and leave to soak for 10 minutes. Strain and reserve soaking liquid.
2. Heat the oil in a large pan. Then, saute the onion and garlic gently until soft but not browned.
3. Add most of green onions but reserve a few green pieces.
4. Add the rice and stir until coated in oil. Add the wine and bring to a simmer.
5. Add all dried and fresh mushrooms.
6. Start adding the hot stock a little at a time and stir until it has been absorbed before adding more. Continue in this way until the rice is cooked but still al dente. This usually takes about 20 minutes.
7. Remove from the heat. Season with salt and pepper. Add cheese and stir them.
8. Cover the lid and leave to stand for 2 minutes.
9. Serve garnished with the reserved green onions.
10. Enjoy!
How to Cook Italian Mushroom Risotto |
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