"Simplicity is the ultimate sophistication" LdV

Monday, 23 March 2015

WILD MUSHROOM RISOTTO EXPRESS

WILD MUSHROOM RISOTTO EXPRESS

Until recently, I never thought about doing my own risotto. For me risotto was something terribly good which could turn badly if not properly done. All my wonderful memories of risotto where in Italy or Sicily. However, my worst were here, in London : the rice was not "risotto" rice (more like a basmati one!) and it was cooked "al dente". Imagine an al dente rice. Yes, you picture it... a nightmare. So with the help of my Giusippina (here), I came across this easy-peasy express risotto. You may skipped the wine for children but, as it is cooked for more than 15 minutes, I am not sure about the alcohol level at this stage. Besides, the wine gives a little "je ne sais quoi" which is indissociable for my personal taste, of a truly risotto...

Wine pairing : Dolcetto d'Alba (Red) from the Piedmond.



WILD MUSHROOM RISOTTO EXPRESS
A quick glance in your kitchen...

IN YOUR FRIDGE
Dry white wine
Butter
Wild mushrooms
Parmesan cheese
Parsley

IN YOUR CUPBOARD
Arborio rice
Garlic clove
Onion
Vegetable bouillon

WILD MUSHROOM RISOTTO EXPRESS
Serves 3-4
230g of Arborio or Carnaroli rice
10cl of dry white wine
20g of butter for the pan
20g of butter for the saucepan
30g of butter for the risotto
1 crushed garlic clove
1 diced onion
250g of wild mushrooms
100g of freshly shaved Parmesan 
75cl of vegetable bouillon
A little handful of parsley

In a pan, cook for 2-3 minutes, the mushrooms with the garlic and parsley in a little bit of butter.
Set aside.
Meanwhile, in a large saucepan, briefly fry the onion in a little bit of butter.
Add slowly the rice and mix thoroughly with a wooden spoon.
Add the white wine and the bouillon.
Cover and cook for 15 minutes.
Once cooked, add the mushrooms, the butter and the Parmesan.
Cook for a futher 2 minutes, combining well.
Leave it to set for 2 minutes.
Serve...

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