FRIJE

Instructions

• 1.   There are two schools of thought on mushroom risotto: one where the mushrooms cook with the rice, and another where sautéed mushrooms are added at the last minute. Having practiced both methods extensively, I wanted to share my recipe with you:
• 2.   Divide the mushrooms in half (preferably porcini): one part will be used to make the broth and cook with the rice. The other part will be sautéed at the last minute for presentation, highlighting the mushroom while maintaining a firm texture.
  Finely chop a little garlic, shallot, and parsley separately and set aside.
• 3.   Clean the mushrooms and cut them into pieces.
• 4.   In a saucepan, sauté half a finely chopped onion in a mixture of butter and olive oil until golden.
• 5.   Add and sauté the mushrooms.
• 6.   Add vegetable or chicken broth (enough to cook the risotto).
• 7.   Let the broth simmer to absorb the taste and flavors of the mushrooms.
• 8.   Heat a new saucepan (for the risotto), add a little olive oil and butter, and let it brown.
• 9.   Add Carnaroli rice and stir until translucent (be careful with the temperature, the rice should not stick).
• 10.   Deglaze with a glass of dry white wine. Continue stirring to prevent the rice from sticking and let the alcohol reduce.
• 11.   Pour a ladle of the simmered broth and continue stirring constantly until the rice has absorbed it completely.
• 12.   Repeat step 11 until the rice is cooked to your preference (preferably al dente).
• 13.   Just before the end, melt butter and a little olive oil in a pan while stirring the risotto.
• 14.   Brown the finely chopped shallot in the pan, then add the garlic (be careful not to burn it).
• 15.   Sauté the mushrooms while stirring the risotto, season, add the chopped parsley towards the end of cooking with a twist of black pepper, then set aside.
• 16.   Season the risotto just before the end.
• 17.   Finely chop parsley and sprinkle it on top.
• 18.   Serve the rice in shallow plates. Carefully place the sautéed mushrooms on top.
• 19.   Serve with a twist of black pepper and some Parmesan.
• 20.   The richness of the butter will counterbalance the saltiness of the Parmesan and the earthiness of the porcini in the background. Purists will prefer a medium-aged Italian red with a light yet round and substantial structure. Personally, I prefer a slightly evolved mineral dry white with hints of undergrowth. A Burgundy will work perfectly. Enjoy your meal!

Nutritional information *

Reference

• www.marmiton.org/recettes/recette_risotto-aux-champignons_312215.aspx