Risotto alla Milanese with Porcini Mushrooms
Описание:
A delicious recipe of mine for a risotto alla milanese with porcini mushrooms. Many view risotto as being a difficult dish to master, but follow my instructions in this episode and you will be cooking a great risotto in no time.
Ingredients for 2:
1 cup arborio or carnaroli rice
1 cup diced onion
1 cup mushroom juice (liquid reserved from re hydrating the mushrooms)
1/2 cup chopped re hydrated dried porcini mushrooms
1/2 cup Parmeggiano Reggiano Cheese
2 tbsp unsalted butter
1tbsp minced parsley
2 tsp saffron strands
3 tbsp extra virgin olive oil
4 cups chicken stock
1/2 cup white wine
Start by re hydrating your dried porcini mushrooms for 20 minutes in 1 1/2 cups cold water, reserve 1 cup of the water for use in the recipe.
Add 2 tsp saffron strands to 4 cups of simmering chicken stock, mix, cover and start preparing your rice.
In a wide nonstick pan over medium high heat, add 3 tbsp olive oil together with the diced onion, cook until onion becomes translucent.
Add rice in the pan and toast until rice changes color (2 - 3 minutes)
Add white wine in pan and keep stirring until the wine has absorbed completely into the rice. Add mushroom juice and allow to absorb into the rice in the same fashion.
Add 2 ladles of hot chicken stock and keep stirring until absorbed.
After the 2 ladles of chicken stock have absorbed into the rice, add one ladle at a time and do the same. Start tasting your rice after you have absorbed 3 ladles and keep adding more chicken stock and reducing it into the rice until the rice is cooked al dente.
When your rice is cooked to your desired preference, add chopped mushrooms, parmeggiano cheese and butter, mix until incorporated well.
Add in the parsley at the end, mix well and serve.
A delicious recipe of mine for a risotto alla milanese with porcini mushrooms. Many view risotto as being a difficult dish to master, but follow my instructions in this episode and you will be cooking a great risotto in no time.
Ingredients for 2:
1 cup arborio or carnaroli rice
1 cup diced onion
1 cup mushroom juice (liquid reserved from re hydrating the mushrooms)
1/2 cup chopped re hydrated dried porcini mushrooms
1/2 cup Parmeggiano Reggiano Cheese
2 tbsp unsalted butter
1tbsp minced parsley
2 tsp saffron strands
3 tbsp extra virgin olive oil
4 cups chicken stock
1/2 cup white wine
Start by re hydrating your dried porcini mushrooms for 20 minutes in 1 1/2 cups cold water, reserve 1 cup of the water for use in the recipe.
Add 2 tsp saffron strands to 4 cups of simmering chicken stock, mix, cover and start preparing your rice.
In a wide nonstick pan over medium high heat, add 3 tbsp olive oil together with the diced onion, cook until onion becomes translucent.
Add rice in the pan and toast until rice changes color (2 - 3 minutes)
Add white wine in pan and keep stirring until the wine has absorbed completely into the rice. Add mushroom juice and allow to absorb into the rice in the same fashion.
Add 2 ladles of hot chicken stock and keep stirring until absorbed.
After the 2 ladles of chicken stock have absorbed into the rice, add one ladle at a time and do the same. Start tasting your rice after you have absorbed 3 ladles and keep adding more chicken stock and reducing it into the rice until the rice is cooked al dente.
When your rice is cooked to your desired preference, add chopped mushrooms, parmeggiano cheese and butter, mix until incorporated well.
Add in the parsley at the end, mix well and serve.
Комментарии:
John Strangis пишет: Thanks! Give it a taste, I bet you'll love it. It's one of my favorites.
PumkinFucker пишет: looks great. im gonna have to try this one out
John Strangis пишет: Thanks! Give it a taste, I bet you'll love it. It's one of my favorites.
PumkinFucker пишет: looks great. im gonna have to try this one out
You'll Need:
1/2 cup butter
2 pounds chicken meat, thinly sliced
1 large onion, chopped
2 1/2 cups risotto rice
2 1/2 chicken stock
2/3 cup white wine
1 teaspoon crumbled saffron salt and pepper
1/2 cup grated Parmesan cheese
Procedures : Heat 4 tablespoons of the butter in a deep skillet, and fry the chicken and onion until golden brown. Add the rice, stir well, and cook for 15 minutes.
Heat the stock until boiling and gradually add to the rice.
Add the white wine, saffron, and salt and pepper to taste and mix well.
Simmer over low heat for 20 minutes, stirring occasionally, and adding more stock if the risotto becomes too dry.
Let stand for a few minutes and just before serving, add a little more stock and simmer for a further 10 minutes.
Serve the risotto, sprinkled with the grated Parmesan cheese and the remaining butter.
Variation: The possibilities for risotto are almost endless-try adding any of the following just at the end of cooking time: cashews and corn, lightly sauteed zucchini and basil, or artichokes and oyster mushrooms
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