






300 g (11/2 cups) Arborio Rice | |
200 g (7 oz.) White Button Mushrooms/ Chestnut Mushroom | |
200 g (7 oz.) Portobello Mushrooms | |
40g (1.4oz) Dried Porcini Mushrooms | |
3-4 Tbsps. Olive Oil | |
45g+15g (3 Tbsps. + 1 Tbsp.) Butter | |
1/2 Cup (120ml) Dry White Wine | |
1/2 Onion | |
2 Garlic Cloves | |
1.6-1.8L (7-8cups) Chicken/Vegetable Stock | |
1 Tsp. Fresh Thyme | |
50g (1/2 cup) Grated Parmesan | |
1/4 Bunch Parsley | |
Salt | |
Pepper |
1
Done
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First of all, warm the chicken stock on a low flame and then prepare the veggies for the Risotto. Roughly slice the Portobello and chestnut mushrooms. Set aside for later. After that, soak the porcini mushrooms in hot stock or water for about 20 minutes. Drain well and retain the liquid. Then, finely chop 1 or 2 onions and ¼ bunch of parsley and crush the garlic cloves. Also, grate 50 grams or ½ a cup of parmesan cheese and set aside. |
2
Done
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Now, in a pan, heat 3-4 tablespoons of olive oil over medium to high flame. Once the oil is hot, add in the diced mushrooms. Stir-fry the mushrooms for about 5 minutes. To this, add in the porcini mushrooms and cook for another 2-3 minutes. Add salt and pepper to taste and mix well. Once cooked, transfer the mushrooms to a separate dish. |
3
Done
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4
Done
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5
Done
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Next, add in the porcini soaking liquid and give it a good stir. Cook for a couple of minutes again. Add in 1 teaspoon of fresh thyme and the fried mushrooms. Stir it well. Continue to add stock to the rice while constantly stirring and wait until the stock is absorbed. Add in more salt if required. Cook until the rice is tender. |
6
Done
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