
IngredientsMakes 4 servings
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Preparation
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- 2 shallots, finely chopped
- 250gr carnoli rice - Acquerello Organic carnoli rice is really good
- 10cl dry white wine
- 1 liter chicken stock
- 1 bay leave
- 1 tablespoon butter
- 60gr freshly grated parmesan cheese
- 300gr oyster mushrooms
- Olive oil
- Salt & black pepper
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Heat the chicken stock and keep it warm. In a separate pan, sautée the shallots and the bay leave in olive oil until softened without coloring. Add the rice and turn up the heat. Fry the rice stirring for 1 minute until translucent. Add the wine and keep stirring. Once the wine has cooked into the rice, add a ladle of hot chicken stock and a good pinch of salt. Turn down the heat to a simmer. Keep stirring adding stock little by little. Make sure the stock is absorbed before adding more. This will take around 15 minutes. The rice should be soft but with a slight bite. Take off the heat. Add pepper, butter and parmesan cheese, stirring. Cover and let stand for 5 minutes before serving In a separate pan, sautée de oyster mushroom in a mixture of butter and olive oil. Season with salt and pepper.
Divide the risotto among 4 warm plate and top with the mushrooms.
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