Wild Mushroom Risotto

作者： 凯小莉在此

转自Le creuset UK 3-ply Stainless Steel Deep Casserole

用料

• mixed wild mushrooms 300g
• or a mix of enoki, shimeji and shitake
• chestnut mushrooms 300g
• rapeseed oil 200ml
• Salt and pepper to taste
• vegetable stock, hot (shop bought is fine) 2.5-3L
• banana shallots 4
• garlic 3 cloves
• risotto rice 800g
• Parmesan cheese 200g
• white wine 250ml
• fresh parsley, chopped 100g
• Truffle oil to finish

Wild Mushroom Risotto的做法步骤

步骤 1

Prepare the wild mushrooms and wash well to remove any grit. Dry carefully.

步骤 2

Gently heat some rapeseed oil in the casserole, add the mushrooms and sauté for 10 minutes, seasoning well.

步骤 3

Peel and chop the banana shallots and garlic, add to the casserole and sauté gently until soft, without colouring.

步骤 4

Add the risotto rice and coat thoroughly in the oil, stirring continuously. Once the rice particles have opened (approx. 3 minutes) add the white wine and cook until evaporated.

步骤 5

Then add the hot vegetable stock, a ladle at a time, until the rice is cooked, stirring continuously. This will take approximately 15-18 minutes. Finish the risotto by adding the Parmesan cheese and chopped parsley, stir through gently.

步骤 6

Dress with truffle oil to finish before serving.

菜谱创建时间：2024-02-19 04:31:07