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Ingredientes
- 10 ounce (280 g) arborio rice
- ½ lb (500 g) morel mushrooms
- 1 onion
- 1 tbsp extra virgin olive oil
- 1 ¾ ounce + ¾ ounce (50 g + 20 g) butter
- ½ bunch finely minced chervil
- 6 ½ c. (1.5 l) vegetable stock
- Salt and pepper from a peppermint
Direcciones
- Reheat the vegetable stock
- Carefully wash the morel mushrooms in cold water using a soft brush very delicately
- Cook them in ¾ ounce butter and 3 ½ fl ounce (10 cl) of water over low heat for 8 min
- Peel and cut the onion into thin slices
- In a large saucepan, heat the extra virgin olive oil and add in the round onion slices; sweat them making sure they donât turn brown
- Add in the rice and stir continuously with a wooden spoon
- When the grains of rice become pearly-colored, add in a ladleful of stock, stir the rice
- Continue adding ladleful by ladleful, stirring continuously without stopping
- The rice will be cooked after about 25-30 min; the grains shouldn't resist when bitten but the center should still be hard
- Add in the morel mushrooms, check seasoning
- Now is the "mantecare" moment: Add in the butter, cut into pcs, and the finely minced chervil; mix well yet slowly due to the fragile morel mushrooms
- Let stand 3 min and serve
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 541g | |
| Recipe makes 4 servings | |
| Calories 494 | |
| Calories from Fat 40 | 8% |
| Total Fat 4.58g | 6% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1543mg | 64% |
| Potassium 1168mg | 33% |
| Total Carbs 108.46g | 29% |
| Dietary Fiber 8.3g | 28% |
| Sugars 5.63g | 4% |
| Protein 11.64g | 19% |
