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Champagne And Mushroom Risotto

Ingredients
  Dried wood ear mushroom 1 Ounce
  Fresh mushroom 8 Ounce, thickly sliced (assorted)
  Unsalted butter 4 Tablespoon
  Olive oil 1 Tablespoon
  Shallot 3 , finely chopped
  Garlic 1 Clove (5 gm), mince
  Arborio rice 3 Cup (48 tbs) (any Italian risotto rice)
  Sparkling wine 8 Ounce
  Chicken stock 6 Cup (96 tbs), warmed (5-6, as required)
  Kosher salt 1 Teaspoon (to taste)
  Freshly ground black pepper 1 Teaspoon (to taste)
  Flat leaf parsley 1 Teaspoon (for garnish)
Directions

GETTING READY
1. In a bowl, soak dried ear mushroom in boiling water. Cover it with lid, and allow it to sit for about 10 minutes.
2. With a sieve, drain mushroom, and reserve the stock for later use. Set stock and mushroom aside.

MAKING
3. Place a deep sided sauté pan over medium-low heat, and pour 2 tablespoon butter and olive oil in it.
4. Throw shallots and sauté for 2 minutes. Insert garlic and cook for one more minute.
5. Pop in fresh mushrooms and cook for about 3 minutes.
6. Add wood ear mushrooms, and stir to incorporate.
7. Sprinkle salt and pepper.
8. Add rice, and stir until oil coat the grains.
9. Pour wine, mix it well, and cook until completely absorbed.
10. Stir in stock, a cup at a time, letting rice absorb the liquid. Cook for about 30 minutes, or until the risotto is creamy and soft.
11. Season with salt and pepper.

FINALIZING
12. Remove the pan from heat and stir in butter.

SERVING
13. Garnish risotto with fresh cilantro and serve it hot.

TIPS
You can also use mushroom stock, if required to cook rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Risotto
Ingredient: 
Arborio Rice
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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