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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


    Risotto with Mushrooms

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

    Risotto with Mushrooms Empty Risotto with Mushrooms

    Post by Lobo Fri 05 Feb 2016, 11:45 pm

    Risotto with Mushrooms Img26l
    Risotto with Mushrooms
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    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

    Risotto with Mushrooms Wine-pairing-icon-red

    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).

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