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>> YOUR LINK HERE: ___ http://youtube.com/watch?v=srqZ5jsvXEc
Learn how to make the BEST MUSHROOM RISOTTO! Easy step by step recipe. • Printable Version: https://www.thecookingfoodie.com/reci... • • MORE LUNCH/DINNER RECIPES: • Shepherd's Pie: http://bit.ly/ShepherdsPieTCF • Garlic Shrimp: http://bit.ly/GarlicShrimpRecipe • Honey Soy-Glazed Salmon: http://bit.ly/HoneyBakedSalmon • White Pizza (Pizza Bianca): http://bit.ly/PizzaBiancaRecipe • Meat Buns: http://bit.ly/MeatBuns • Ingredients: • 300g (11/2 cups) Arborio rice (http://amzn.to/2FLW7J7) • 200g (7 oz) white button mushrooms/ chestnut mushroom • 200g (7 oz) Portobello mushrooms • 40g (1.4oz) dried porcini mushrooms (http://amzn.to/2DoHKMp) • 3-4 tablespoons olive oil • 45g+15g (3 tbsp+ 1 tbsp) butter • 1/2 cup (120ml) dry white wine • 1/2 onion • 2 garlic cloves • 1.6-1.8L (7-8cups) chicken/vegetable stock (recipe: https://goo.gl/4AMfv8) • 1 tsp fresh thyme • 50g (1/2 cup) grated parmesan + more for topping (optional) • 1/4 bunch parsley • Salt • Pepper • Directions: • 1. warm the stock over low heat. • 2. Preparation: Roughly slice Portobello and chestnut mushrooms. Soak the porcini mushrooms in hot stock/water for 20 minutes, then drain well and keep the liquids. Finely chop onion and parsley, crush garlic cloves. • 3. Heat 2-3 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the Portobello and chestnut mushrooms, and cook until soft, about 5 minutes. add porcini mushrooms and cook 2 min more. Remove mushrooms and their liquid, set aside. • 4. In the same saucepan heat 1-2 tablespoons olive oil and 1 tablespoon butter. Add onion and garlic. Sauté 2 minutes. Add rice, stirring to coat with oil, about 2 minutes. pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup stock to the rice, and stir until the stock is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. Pour in warm porcini soaking liquids, keep stirring. • 5. After approximately 14-16 minutes stir in the mushrooms. Continue adding stock, 1/2 cup at a time, stirring continuously, Until the liquid is absorbed, and the rice is al dente, total cooking time should be about 20 minutes. • 6. Turn the heat off, stir in parmesan, butter and parsley. Season with salt and pepper. • Notes: • • You can use any kind of mushrooms. • • You must keep an eye on the rice consistently. • *************************************************************** • FOLLOW ME: • Instagram: / thecookingfoodie • Facebook: / thecookingfoodie • Website: https://www.thecookingfoodie.com/
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