Mushroom Risotto

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Mushroom Risotto

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Ingredients

1/4 cup olive oil
300 gr Carolina rice
250 gr mushrooms sliced
800 ml chicken broth or warm water
150 gr milk cream Lightweight
1 tsp mint chopped or Parsley
1 dry onion chopped
2 clove of melted garlic
1 glass white wine of nutmeg or rhododendron or mullet
1/2 cup Kefalograviera cheese or kefalograviera Naxos
1 pinch nutmeg
Sea salt
freshly ground peppers
  • Medium

Ingredients

Directions

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Mushroom Risotto

Winter taste, full taste that is cooked in “a second”. Every time I go to Brussels a hot plate of risotto with fine wine awaits me. Usually I have fresh or dehydrated wild mushrooms “Dirfis” with me, which is the best and Lefteris Lahuvaris always takes care to supply them for me to have it in my kitchen.

The last few days I visited him at his facility just before Steni and with friends we  had an excellent mushroom feast.
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Mushroom risotto
From Efi Marcosanes, restaurant owner in Brussels

Steps

1
Done
2 minutes

In a deep frying pan, we heat the olive oil and we sauté the onions on high heat for 2 minutes.

2
Done
3 minutes

Rinse the rice in the strainer with cool running water and, after draining well, pour it into the pan and stir with a wooden spoon in rapid motion to get the olive oil everywhere and make the rice transparent for 3 minutes.

3
Done
2-3 minutes

Then we add the garlic and the mushrooms after keeping a few slices for decoration. Sauté for 2-3 minutes until the liquid that the mushrooms extract is absorbed.

4
Done

Deglaze with wine and allow the alcohol to evaporate.

5
Done

Pour the warm broth a little bit until the liquid is absorbed before adding the rest ingredients.

6
Done
15 minutes

Sprinkle rice with peppers, nutmeg and stir gently for 15 minutes.

7
Done

Turn off the heat and add the cheese and cream, mixing well.

8
Done

We try it and if necessary we add salt.

9
Done

Stir well and as soon as the boil has ceased we serve in deep dishes and garnish with mushroom slices.

10
Done

SMALL SECRETS

The best rice option for risotto is arborio or carnaroli because they are rich in starch.
The mushrooms are never washed, we use only a brush.

Sissy N.

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