- 1L (4 cups) chicken or vegetable stock
- 125ml (1/2 cup) dry white wine
- 1 tablespoon olive oil
- 80g butter, chopped
- 1 brown onion, halved, finely chopped
- 100g Swiss brown mushrooms, sliced
- 100g small button mushrooms, quartered
- 440g (2 cups) Arboriorisotto rice
- 80g enoki mushrooms, ends trimmed
- 20g (1/4 cup) finely shredded parmesan
- 1/4 cup coarsely chopped fresh continental parsley
- Pinch of salt
- Shaved parmesan, extra, to serve
Directions
1.
Combine
stock and wine in a saucepan and bring to the boil over medium heat. Reduce
heat to low and hold at a simmer.
2.
Heat
oil and butter in a heavy-based saucepan over medium heat. Add onion and cook,
stirring, for 2 minutes or until soft. Add Swiss brown and button mushroom and
cook, stirring, for 3 minutes or until mushroom softens.
3.
Add
the rice and cook, stirring, for 2 minutes or until grains appear glassy. Add a
ladleful (about 125ml/ 1/2 cup) of stock mixture to the rice mixture and use a
wooden spoon to stir until liquid is completely absorbed. Continue to add stock
mixture, a ladleful at a time, stirring constantly and allowing the liquid to
be absorbed before adding the next ladleful. Cook until rice is just tender and
risotto is creamy (this will take about 25 minutes).
4.
Add
the enoki and cook, stirring, for 3 minutes or until tender. Remove from heat.
Stir in the parmesan and parsley. Taste and season with salt.
5.
Spoon
the risotto among serving bowls. Top with oil mixture and sprinkle with extra
parmesan to serve.
Utensils List
- Saucepan
- Heavy Based Saucepan
- Cutting Board
- Knife
- Spoon
- Wooden Spoon
- Serving Bowls
Ingredient List
- Chicken or Vegetable Stock
- Dry White Wine
- Olive Oil
- Butter
- Brown Onion
- Swiss Brown Mushrooms
- Arboriorisotto Rice
- Enoki Mushrooms
- Parmesan
- Fresh Continental Parsley
- Salt
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