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Monday, October 4, 2010

Mushroom Risotto

Picked some fresh mushrooms from the forest in the morning.  Now make a good guess: what is up for my lunch? Mushroom risotto of course.

  • mushrooms
  • 2 pips garlic (chopped)
  • 2 tbsp olive oil.
  • sprigs of parsley

  1. Clean mushrooms with a soft brush.  Slice them up and set aside.
  2. Heat up a pan at medium, add olive oil and garlic, stir a few seconds.
  3. Add mushrooms. Cook till mushrooms start to wilt.
  4. Do not cook too long or the mushrooms will turn gummy (rubbery)
  5. Add salt to taste. Set aside.
Risotto Ingredients
  • 1 litre chicken stock
  • 3 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 300 gm risotto rice
  • 1 wineglass of dry white wine
  • sea salt and freshly ground black pepper
  • a basketful of mushrooms  :-) 
  • freshly grated Parmesan cheese
Risotto Method
  1. Warm up stock.
  2. In a non-stick pan, heat olive oil. 
  3. Add onions and stirfry at low temperature till transparent.
  4. Add risotto, turn up temperature and keep stirring. After a minute, add wine.  
  5. Once the wine is absorbed into the rice, add 200ml of stock.  
  6. Turn down the heat and keep stirring so that the rice is simmering and doesn't stick.
  7. Allow the stock to be absorbed before adding each ladle of stock.
  8. It will take around 15 minutes. Taste the rice.
  9. The rice should be soft but with a slight bite (aldente). Add salt if necessary.
The result should be a risotto which is smooth, creamy and oozy.
To serve: Scoop rice onto a plate. Put a huge portion of mushrooms over the risotto and garnish with parsley. Grate parmesan on top and dig in.

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