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wild Mushroom Risotto
5 Answers
need a great recipe to impress the inlaws. Can anyone help? Which mushrooms work best together? Dried or fresh? Thanks, guys....
No recipes with red wine, but white is ok.
No recipes with red wine, but white is ok.
Answers
1 to 5 of 5
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This works every time!
http://www.deliaonline.com/recipes/oven-baked- wild-mushroom-risotto,1254,RC.html
http://www.deliaonline.com/recipes/oven-baked- wild-mushroom-risotto,1254,RC.html
This method's relatively cheap and gives you 3 levels of mushroom flavour:
Put a packet of mixed dried mushrooms in a container and cover with water to rehydrate.
When rehydrated (1h? �h? not sure) squeeze the water out and add half to the rissoto at the appropriate time. Saute the other half in butter, shallots & a little garlic (or whatever) and use these as garnish.
Use the mushroom water to cook your rice in. i think it's better to start with water and then use the mushroom water towards the end.
This is for cooking on the stove, not the oven.
Put a packet of mixed dried mushrooms in a container and cover with water to rehydrate.
When rehydrated (1h? �h? not sure) squeeze the water out and add half to the rissoto at the appropriate time. Saute the other half in butter, shallots & a little garlic (or whatever) and use these as garnish.
Use the mushroom water to cook your rice in. i think it's better to start with water and then use the mushroom water towards the end.
This is for cooking on the stove, not the oven.
The standard recipe i use for risotto is:
Saute chopped onions and garlic. Add rice for a min, stirring constantly. Add a small glass of white wine and stir until evaporated. Start adding simmering water or light stock a little at a time until absorbed. When nearly cooked (about �h) add whatever ingredients you're using + parmesan, s&p, a little double cream or butter & fresh herbs.
Garnish with herbs, parmesan shavings, diced tomatoes, truffle oil, olive oil, balsamic syrup, lemon juice... whatever you can be bothered to do really but it's important it doesnt look like vomit.
The important points seem to be:
The longer and slower you cook the rice the better
Never stop stirring
Dont overcook the rice
Give it enough salt
Saute chopped onions and garlic. Add rice for a min, stirring constantly. Add a small glass of white wine and stir until evaporated. Start adding simmering water or light stock a little at a time until absorbed. When nearly cooked (about �h) add whatever ingredients you're using + parmesan, s&p, a little double cream or butter & fresh herbs.
Garnish with herbs, parmesan shavings, diced tomatoes, truffle oil, olive oil, balsamic syrup, lemon juice... whatever you can be bothered to do really but it's important it doesnt look like vomit.
The important points seem to be:
The longer and slower you cook the rice the better
Never stop stirring
Dont overcook the rice
Give it enough salt
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