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Rice with mushroom (Serves 4-6) |
Preparation time: 40 minutes
The mushroom risotto recipe calls for Aborio rice a rice with grains that are shorter and fatter than any other rice. The high starch content of aborio rice yields a creamy texture when cooked, so it is traditionally used for risotto.
Ingredients:
4 Tbsp butter
2 cups chanterelle or oyster mushrooms (or other flavorful mushroom), cleaned, trimmed, and cut into half inch to inch pieces
7 cups vegetable or chicken stock
1 Tbsp extra-virgin olive oil
4 medium shallots, peeled and minced
1 3/4 cups arborio rice
1/3 cup freshly grated Parmigiano Reggiano cheese
Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley
On the cleaning of mushrooms if you are using any type of choice mushroom, try not to rinse them if you can avoid it. Brush off any remaining dirt lightly. Many mushrooms absorb water like sponges and washing them will make it much more difficult to cook properly.
Melt 2 Tbsp butter in a medium skillet over medium-high heat. Add mushrooms and sauté about 5 minutes (if using Chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Bring to a boil, and reduce liquid by half, about 3-4 minutes. Lower heat to medium and simmer 5 minutes. Remove skillet from heat and set aside.
Bring stock to a simmer in a saucepan.
In a a deep, heavy, medium sized saucepan, heat oil and remaining butter. Add shallots or onions and cook until soft, about 2 minutes. Add rice and stir to coat with butter and oil. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup.
Stir in the mushroom mixture and the Parmesan cheese. Season to taste with salt and pepper and serve garnished with parsley.
In our website there are many more rice recipes to enjoy this food completely, like asparagus rice or risotto radicchio, click HERE to see all.
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