Creamy Mushroom Rice
- 1 ⅔ cups Risotto
- 8 cups mixed Wild mushroom (chanterelles, ceps, bay boletes... )
- 2 onions (finely chopped)
- 1 clove garlic cloves
- 1 bay leaf
- 1 tsp Cep powder
- 1 Tbsp olive oil
- 2 Tbsps butter
- ½ cup dry white wine
- 3 cups hot chicken stock
- 2 Tbsps parsley (finely chopped)
- freshly ground peppers
- 2 Tbsps clarified butter
- fresh Parmesan
Clean the mushrooms and cut into smaller pieces if necessary.
Heat the chicken stock. Heat the oil and sweat the onions until soft, then add the bay leaf and cep powder and press in the garlic.
Sprinkle the rice into the pan and sweat until it looks transparent, then add the wine and cook until it has evaporated.
Add 1/4 of the hot stock and season with salt and pepper. Cook the rice over a very low heat for about 20 minutes, gradually adding more stock as the rice absorbs it. Stir from time to time.
Quickly fry the mushrooms in clarified butter, in batches if necessary, season with salt and pepper and mix into the creamy risotto with the parsley.
Serve sprinkled with fresh Parmesan shavings.