Dry mushroom risotto with fresh mushrooms
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- Arborio rice | 2 cup
- Dried Funghi | 3/4 cup
- Vegetable broth | 1.5 l
- Onion | 1 unit(s)
- Garlic | 2 unit(s)
- Dry red wine | 1 cup
- Grated Parmesan Cheese | 1/3 cup
- Cold butter | 1 tablespoon
- Chopped chives | to taste
- Boil the vegetable broth
- Use some of the boiled broth to hydrate the funghi. Once hydrated, sieve, reserve the mushrooms and add the mushroom liquid to the rest of the broth.
Remember to press the mushrooms well to release all the liquid.
- In a deep pan, sauté the onion with butter until wilted.
- Add the mushrooms and garlic and stir.
- Add the rice to sauté and then add the wine and stir until the alcohol dries up.
- Start adding the broth (always hot), stirring to release the starch.
- Adjust seasoning with salt and pepper
- When it is ready, without completely drying the broth, turn off the heat and add the cheese, the cold butter and the chives.
- OPTIONAL ADDITION OF FRESH MUSHROOMS TO BUTTER
200g fresh mushrooms (any type)
4 tablespoons of butter
2 spoons of soy
2 spoons white wine
Place the butter over medium heat and when it melts add the mushrooms. Cook for 5 minutes, stirring occasionally. Add the wine and soy sauce and stir for another 2 minutes.
This recipe can be used on its own or to add to the dry mushroom risotto.
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