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Receta Mixed Wild Mushroom Risotto
by Global Cookbook

Mixed Wild Mushroom Risotto
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Ingredientes

  • 3 c. Canned vegetable broth
  • 1 c. Dry white wine
  • 2 Tbsp. Butter, (1/4 stick)
  • 8 ounce Sliced fresh mixed wild mushrooms, (such as stemmed shiitake, crimini and oyster), up to 10
  • 2 Tbsp. Minced fresh thyme or possibly 2 tsp. dry
  • 1 c. Arborio or possibly medium-grain white rice
  • 1/4 c. Grated Parmesan cheese

Direcciones

  1. Bring broth and wine to simmer in heavy small saucepan. Cover pan; keep hot.
  2. Heat butter in heavy medium saucepan over medium-high heat. Add in mushrooms and 1 Tbsp. thyme. Saute/fry till mushrooms soften, about 3 min. Fold in rice. Add in all but 1/4 c. of broth mix. Reduce heat to medium.
  3. Simmer uncovered till rice is almost tender, stirring occasionally, about 18 min. Add in remaining broth; simmer till rice is tender and risotto is creamy, stirring occasionally, about 5 min. Fold in cheese and 1 Tbsp. thyme. Season with salt and pepper.
  4. Makes 2 servings (can be doubled).