Risotto with porcini mushrooms. Naturally fresh, Since we are in season. In this risotto with mushrooms I have also used pioppini and chanterelles (chanterelles) Since I found them all on the shelves of the local market, but you can follow the same recipe and use only the mushrooms. Two basic things to a perfect mushroom risotto: the quality of rice, You can choose between a Carnaroli and Vialone Nano (I used the latter) and the Mushroom broth as you will need it to flavor the risotto and bid him that scent of wood that, in a dish made of fresh mushrooms, must be intense and enveloping. Then, the classic mixing with butter and Parmesan cheese: I recommend a 30 months that brings the right flavor to the dish. Mushrooms, Instead, trifoliamo them apart so Blanch leaving them the right consistency, and add them to risotto at the end of cooking: so much, The mushroom flavor is full and intense thanks to the broth. On my YouTube channel also find the video recipe Stepper risotto with mushrooms and remember that, If you do not want to lose the step by step tutorial, You can subscribe with one click to my You Tube Channel. Have a good day!
RISOTTO WITH MUSHROOMS (easy recipe)Print This
- 320 grams of Carnaroli or Vialone Nano rice
- 200 grams of mushrooms (porcini mushrooms, chanterelle mushrooms, para, Champignon) or only mushrooms
- fresh parsley, just enough
- a clove of garlic
- a small piece of carrot
- a piece of celery
- a bit of shallot
- 40 grams butter
- 80 grams of Parmesan Reggiano DOP 30 months grated
- 50 ml dry white wine
- salt and pepper, just enough
To prepare the risotto with mushrooms must first clean the mushrooms: remove the bottom of the stem and scrape with a soft brush top. Chanterelle mushrooms and rub with a soft cloth dampened. Cut the porcini and chanterelle mushrooms in pieces, leave the smaller and make others whole pieces of poplar. Set aside some small pieces of stem and mushrooms to prepare the broth.
For the Mushroom broth: put in a pot a half liters of cold bathing fans, Add the mushroom stems and pieces set aside, then peeled carrot and celery, some’ parsley (stems including) and shallot. Bring to a boil and cook for 30 minutes.
While the broth is cooking, them mushrooms: Finely chop the parsley, place in a pan a little’ extra virgin olive oil and a clove of garlic. Brown l & #8217; garlic over low heat until golden brown and remove it, then add the mushrooms. Sauté over high heat for 2 minutes, Add half of the chopped parsley, season with salt and remove from heat.
For risottocon mushrooms: toast the rice in a pan bottom and largo, preferably copper, over a low heat and fat-free. Stir occasionally. After 2 minutes, Deglaze with white wine. When the alcohol has evaporated, begin cooking the risotto mushroom cones slowly adding the mushroom broth. Season the risotto with mushrooms and continue adding broth until it is almost cooked (It will take about 15 minutes). Add the mushrooms and chopped parsley you have put aside. Turn off the heat and stir the rice with the butter, adding some more’ stock to create a perfect mixing. Combine the Parmesan cheese and mix. Let it sit for a minute risotto.
Serve the risotto with mushrooms in individual bowls, garnish the plate with a little finely chopped parsley and freshly ground black pepper. Bon appétit!