Monday 6 October 2014

Risotto of mushrooms (Risotto al funghi porcini)



This recipe is ideal to bring to the office, to surprise your guests in a special dinner ... it has an spectacular flavour!

Ingredients for 2 servings:
- 6.34 oz of rice “bomba”
- 28.21-31.74 oz of vegetable stock
- 5.29 oz of mushrooms
- 5.29 oz of wild mushrooms
- 3.52 oz of onion
- 1.41 oz of margarine
- 1.76 oz of parmesan cheese
- 3.52 oz of white wine
- 2 cloves garlic
- Olive oil
- Black pepper
- Sal

Recipe:
- Heat the vegetable stock and keep it hot in a ladle, without allowing it to boil.
- Cut the mushrooms and the wild mushrooms into thin slices.
- Peel the garlic cloves, cut them into very small pieces and fry over low heat in a pan with 5 tablespoons of oil.
- When the garlic is golden, add the mushrooms and wild mushrooms, a little salt and pepper and stir everything well.
- When the mushrooms are soft, remove the pan from the heat and reserve.
- Peel the onion, cut into cubes and fry over medium heat in a large pan with 0.88 oz of margarine and 2 tablespoons of oil.
- When the onion is soft, add the rice and stir continuously for two minutes.
- Pour the white wine and reduce the heat down until it has almost completely evaporated.
- Add the reserved mushrooms and wild mushrooms, and pour 3 scoops of the stock.
- Return to cook over medium heat, stirring often until it has evaporated almost of the stock, and continue adding a ladle of stock until the rice is done and the texture of the sauce is creamy.
- When the rice is just right, add the grated Parmesan cheese and the remaining margarine and stir for a while so until everything is well distributed.

Bon appétit!

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