For this second recipe, how about a good risotto ?! This is the proposal that I make you today because I find that the risotto is a simple dish and chic that I like, and perfect to accompany poultry or to enjoy in full plate during the holidays.
Picking mushrooms has been quite good this year, so we took the opportunity to do the dry part, in order to enjoy it later in the year. If you don’t have one on hand, you can find them in any good grocery store which respects or substitute another type of mushroom dried.
So, what better than a good risotto to warm up and enjoy the festivities of the end of the year ?!
Risotto with porcini mushrooms-dried and button mushrooms
Ingredients (for 2 as complete meal)
- 200 g of rice type Arborio
- 60 cl of vegetable broth
- 1 small onion
- 1 small branch of celery
- 7 cl of dry white wine
- 1 nice handful of porcini mushrooms, dried
- 6 button mushrooms
- 30 g of butter
- 50 g of grated parmesan cheese
- 1 tbsp olive oil
- Salt and pepper
Heat the broth in a saucepan.
In a saute pan, heat the olive oil and sauté the onion and celery previously finely minced for 10 min at low heat. Add the rice and turn up the heat.
Pour the white wine and the porcini mushrooms dried and let boil until complete evaporation and reduce heat (neither too strong nor too weak).
Add the broth to the rice one ladle at a time, mix and wait that the rice absorbed the broth before adding more. Continue to add broth ladle after ladle and taste frequently the rice, it must be fluffy and a little firm (you will probably not need all the broth).
Meanwhile clean the mushrooms and cut into slices. Make the jump quickly in the pan with a piece of butter. Season to taste and set aside.
When the risotto is cooked add off the heat mushrooms, butter and parmesan cheese and adjust the seasoning. Cover the pan and let stand 1 min.