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Receta Risotto With Morel Mushrooms
by CookEatShare Cookbook

Risotto With Morel Mushrooms
Calificación: 4/5
Avg. 4/5 1 voto
 
  Raciónes: 4

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

  1. Reheat the vegetable stock
  2. Carefully wash the morel mushrooms in cold water using a soft brush very delicately
  3. Cook them in ¾ ounce butter and 3 ½ fl ounce (10 cl) of water over low heat for 8 min
  4. Peel and cut the onion into thin slices
  5. In a large saucepan, heat the extra virgin olive oil and add in the round onion slices; sweat them making sure they don’t turn brown
  6. Add in the rice and stir continuously with a wooden spoon
  7. When the grains of rice become pearly-colored, add in a ladleful of stock, stir the rice
  8. Continue adding ladleful by ladleful, stirring continuously without stopping
  9. The rice will be cooked after about 25-30 min; the grains shouldn't resist when bitten but the center should still be hard
  10. Add in the morel mushrooms, check seasoning
  11. 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
  12. Let stand 3 min and serve