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Receta Wild Mushroom Risotto
by dschulze

Wild Mushroom Risotto

Mushroom Risotto with white wine, thyme and Parmesan cheese

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 2 Large Servings

Ingredientes

  • 3 cups canned vegetable broth
  • 1 cup dry white wine
  • 2 tablespoons (1/4 stick) butter
  • 10 to 14 ounces sliced fresh mixed wild mushrooms (shiitake, crimini, oyster, etc.)
  • 2 teaspoons dried thyme
  • 1 cup Arborio rice
  • 1/3 cup grated Parmesan cheese

Direcciones

  1. Bring broth and wine to simmer separate pot.
  2. Cover, keep warm.
  3. Chop thyme into smaller, more edible pieces to bring out the flavor.
  4. Melt butter in heavy medium saucepan over medium-high heat.
  5. Add mushrooms and 1 teaspoon thyme.
  6. Sauté until mushrooms soften, about 3 minutes.
  7. Mix in rice and heat for 1-2 additional minutes.
  8. Reduce heat to medium and start adding the broth gradually, adding more as rice absorbs it.
  9. Reduce heat to simmer before adding last ½ cup or so of broth.
  10. Mix in cheese and 1 teaspoon thyme.
  11. Season with salt and pepper.
  12. Note: Not heating the wine and adding it towards the end increases the wine flavor.
  13. Nice additions: Towards the end to not overcook, add corn (frozen works just fine) or sautéed prawns.