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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Porcini Mushroom Risotto

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Porcini Mushroom Risotto Empty Porcini Mushroom Risotto

    Post by Lobo Sat 16 Jan 2016, 10:03 pm

    Porcini Mushroom Risotto Img55l
    Porcini Mushroom Risotto
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    Prep Time: 6 minutes
    Cook Time: 20 minutes
    Servings: 6
    This risotto comes together quickly, thanks to the use of a pressure cooker. Our Roasted Chicken with Cipollini is a perfect match for the creamy rice dish.






    • 56

    Ingredients:


    • 2 oz. dried porcini mushrooms
    • 4 1/2 cups chicken stock, plus more as needed
    • 1 cup water
    • 8 Tbs. (1 stick) unsalted butter
    • 2 yellow onions, finely chopped
    • 4 garlic cloves, minced
    • 2 cups Carnaroli rice
    • 1 cup dry white wine
    • 2 cups grated Parmigiano-Reggiano cheese, plus
        more for serving
    • Salt and freshly ground pepper, to taste
    • Olivier Parmesan dipping oil for drizzling

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    Porcini Mushroom Risotto Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, medium-bodied red wines like the Al-Cantàra Muddichi di Suli, Terre Siciliane from our Wine Club.

    Directions:

    In a small saucepan over medium-high heat, combine the mushrooms, 1 cup of the stock and the water. Bring to a simmer, then remove from the heat. Let soak for 30 minutes to soften. Drain the mushrooms, reserving the soaking liquid and discarding any sediment that falls to the bottom of the pan. Chop the mushrooms and set aside.

    In a saucepan over high heat, combine the mushroom soaking liquid and enough stock to total 5 cups. Bring to a simmer, then reduce the heat to low and keep the liquid hot.

    Set an electric pressure cooker to brown according to the manufacturers instructions and melt 4 Tbs. (1/2 stick) of the butter. Add the onions and garlic and cook, stirring, until softened, 4 to 5 minutes. Add the rice and stir until each grain is well coated with butter and nearly translucent with a white dot in the center, 3 to 4 minutes. Add the wine and stir until it is completely absorbed. Add the stock mixture, cover and cook on high for 11 minutes or according to the manufacturers instructions.

    Release the pressure according to the manufacturers instructions, remove the lid and stir the rice. Stir in the remaining 4 Tbs. (1/2 stick) butter, the 2 cups cheese and the reserved mushrooms. Taste and season with salt and pepper. Drizzle with the Parmesan dipping oil. Serve immediately and pass additional cheese at the table. Serves 6.
    Williams-Sonoma Kitchen.

      Current date/time is Thu 21 Sep 2023, 6:59 am