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Risotto With Porcini Mushrooms And Champagne

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Ingredients
  Porcini mushrooms 1 Ounce
  Warm water 2 Cup (32 tbs)
  Chicken broth 3 Cup (48 tbs)
  Butter 2 Tablespoon, divided
  Olive oil 2 Tablespoon
  White onion 2 Tablespoon, finely chopped
  Arborio rice 2 Cup (32 tbs)
  Parmesan cheese 1⁄3 Cup (5.33 tbs), grated
  Black pepper To Taste
  Sea salt To Taste
  Champagne 1⁄3 Cup (5.33 tbs)
  Parmesan cheese 1⁄4 Cup (4 tbs) (For Garnish)
  Parsley 2 Tablespoon, finely chopped
Directions

MAKING
1. In a bowl of warm water, add the mushrooms and soak for half an hour; squeeze away the ecess water, rinse and slice the mushrooms and strain the soaking water and reserve it
2. Bring the reserved broth to a bopil, turn down the heat and allow to simmer
3. In a large skillet, heat a tablespoon of butter and the olive oil over medium low flame and saute onions in them till translucent
4. Add rice and stir around over low heat for a couple of minutes with a wooden spoon; add half a cup of heated broth gradually to it
5. Keep stirring all the while to prevent the rice from sticking to the bottom and cook till the broth is absorbed
6. Keep adding more stock, half a cup at a time and alternately with half a cup of water that mushrooms were soaked in; cook for half an hour
7. Add sliced mushrooms, pepper and salt, rest of the butter, champagne and cheese and stir till the cheese melts and add to warm platter

SERVING
8. Garnish with Parmesan cheese and parsley before serving

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Mushroom
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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