We picked some wild mushrooms (I don´t know the names in English, one big "tatti" and a couple of "haperos") on a forest trip and used them in a creamy risotto. Wild mushrooms have more flavour than basic shop ones, but if you can´t get anything else then the cultivated variety will do. This recipe makes about 4 portions.
3 dl abrorio rice
1,5 dl white wine
2 shallots or a small onion (chopped)
olive oil
1-1,5 litres vegetable stock
mushrooms (chopped)
thyme
parmesan (grated)
fresh basil
salt
pepper
(splash of double cream)
-Fry the onion in olive oil on a medium heat until it's soft golden, adding the mushrooms and thyme towards the end. Make sure not to brown the onion!
- Add the rice and fry for a couple of minutes.
- Add the white wine and cook until the liquid has evaporated.
- Add a couple of ladles of stock and keep on a simmer.
- Keep adding small amounts of stock, stirring and letting the liquid evaporate before adding more. Continue doing this until the rice is cooked but still a little chewy.
- Right at the end season the risotto with salt and pepper, adding some parmesan (and also some cream if you wish).
- Garnish with some extra parmesan and fresh basil (or some other fresh herb) and enjoy!
Tips: To get a nice creamy texture keep stirring the risotto constantly. The perfect risotto is slightly runny and the rice firm to the bite.
If you boil chick peas keep the boiling water and freeze it - it makes a tasty veggie stock perfect for the risotto.
These are the kinds of mushrooms we happily used in the risotto! :)
Ei kommentteja:
Lähetä kommentti