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Receta Mushroom Risotto Italiane
by Global Cookbook

Mushroom Risotto Italiane
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Ingredientes

  • 25 gm Butter, (1oz)
  • 1 Tbsp. Extra virgin olive oil
  • 1 x Red onion, finely minced
  • 1 x Clove garlic, finely minced
  • 1 x 250 gram pac Gallo carnaroli short grain rice
  • 1 x 40 grams pac porcini mushrooms, rehydrated as per pack instructions
  • 150 ml Sherry/marsala, ( 1/4 pint)
  • 1 x Vegetable stock cube, made up with 600ml (1 pint) of water
  • 2 Tbsp. Fresh parsley, finely minced
  • 2 Tbsp. Fresh basil, finely minced
  • 25 gm Fresh parmesan shavings, (1oz)

Direcciones

  1. Heat the butter with the oil, add in the onion and garlic, cook till softened.
  2. Add in the rice and cook for 1 minute.
  3. Pour in the mushrooms and cook for a further minute.
  4. Add in the sherry/marsala and cook for 5 min.
  5. Add in the vegetable stock and cook for 30 min without the lid on or possibly till most of the liquid is absorbed.
  6. Gently stir in half of the fresh parsley and all of the fresh basil.
  7. Sprinkle over the remaining parsley and top with the parmesan shavings.
  8. NOTES : The porcini mushrooms add in an exotic flavour to this risotto.