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

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Risotto with Mushrooms

Share
avatar
Lobo
Moderator
Moderator

Posts : 26719
Thanked : 1356
Join date : 2013-01-12

Risotto with Mushrooms

Post by Lobo on Wed 20 Jan 2016, 10:44 pm


Risotto with Mushrooms


Read Reviews

Write a Review
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6






  • 235

Ingredients:


  • 6 cups low-sodium chicken stock, plus more
      as needed
  • 3 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • 1 yellow onion, finely chopped
  • 1/2 lb. white button mushrooms, brushed clean
      and sliced
  • 2 cups medium-grain rice, such as Arborio
  • 1/2 cup dry white wine
  • 3 Tbs. beef demi-glace
  • 1/3 cup grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper, to taste


Wine Pairing

This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.

Directions:

In a saucepan over medium heat, bring the stock to a simmer. Reduce the heat to low and keep warm.

In a large saucepan or risotto pan over medium heat, melt 2 Tbs. of the butter with the olive oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the mushrooms and cook, stirring, until just wilted, about 2 minutes. Stir in the rice and cook, stirring, until the grains are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed.

Add the stock 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total.

Remove the risotto from the heat. Stir in the remaining 1 Tbs. butter, the demi-glace and cheese. Taste and season with salt and pepper. Spoon the risotto into warmed soup bowls and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone (Time-Life Books, 1999).

Related Tips


    Current date/time is Fri 17 Nov 2017, 6:36 pm