Creamy Wild Mushroom Risotto
|Boro rice||1 Cup (16 tbs)|
|Cremini||1⁄2 Cup (8 tbs)|
|Fresh thyme||1 Tablespoon|
|Shiitake mushrooms||1 Cup (16 tbs)|
|Organic butter||1 Tablespoon|
|Extra virgin olive oil||2 Tablespoon|
|Cremona cheese||1 Cup (16 tbs)|
|Chicken broth||8 Cup (128 tbs)|
|Kosher salt||To Taste|
|Black pepper||To Taste|
Take a nice thick pan, not too big and not too small.
Take 1 tbsp of organic butter and 2 tbsp of extra virgin olive oil.
Add ¼ cup of onion and 1 clove of garlic, stir it. Add some kosher salt and some black pepper and let it cook for 1 min.
Cut some Creminis and Shiitake mushrooms. Add them to the pan.
Let the mushrooms soften up a bit, add a little kosher salt and some black pepper.
After the mushrooms caramelize a bit, add some fresh thyme and stir it through.
Take out the mushrooms and keep in a bowl.
Add a little more extra virgin olive oil and add some white onion, garlic and one pack of butter and stir them through.
Add one cup of Boreo rice. Stir it well to coat the rice with butter and oil. As it gets to become translucent start adding chicken broth.
Keep 6-8 cups of hot chicken broth ready.
Start with adding a ladle full of chicken broth and keep stirring until the broth is dried. Then add another ladle full of broth and keep stirring. Continue this process until the rice is cooked completely.
As the rice is cooked and you get a creamy texture add 1 tablespoon of butter.
Add little salt and black pepper.
Add 2 heaping table spoon of sheep’s milk Cremona cheese and a ¼ teaspoon thyme leaves and stir it through.
Serve in a nice white serving plate and top it with sautéed mushroom. Sprinkle some fresh thyme, some Cremona cheese and some raw olive oil.
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