Risotto with Mushrooms and Garlic
Ingredients
- Ingredients
- 750 grams mixed Wild mushroom (such as chanterelles, porcini, etc.)
- 700 milliliters Chicken broth
- 2 onions (finely chopped)
- 1 Tbsp olive oil
- 1 bay leaf
- 1 tsp Dried-porcini powder
- 1 garlic clove (peeled)
- 300 grams Arborio rice
- 125 milliliters dry white wine
- 2 Tbsps butter
- salt
- peppers (freshly ground)
- 2 Tbsps clarified butter
- 2 Tbsps parsley (finely chopped)
- Parmesan (freshly grated)
Preparation steps
Clean fresh mushrooms and chop to make them equal in size. Heat chicken stock.
Heat oil in a pan and saute onion until translucent. Add bay leaf, porcini powder and garlic pressed through a press. Add rice and cook, stirring, until rice becomes translucent. Add wine and cook, stirring continuously, until wine is fully absorbed. Add broth until rice is just covered and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook, stirring, until rice is tender and risotto has creamy consistency.
Stir in butter. Season with salt and pepper. Add clarified butter to a pan and sauté mushrooms until softened and liquid has evaporated. Season with salt and pepper. Combine risotto, mushrooms and parsley. Sprinkle with Parmesan and serve.
