Mushroom Risotto
Risotto is a creamy Italian dish that each grain of rice retains a distinct bite it should be fully cooked, yet still retain some firmness when you chew it
Equipment
- Gas Stove
- Stainless Steel Pot
Ingredients
- 0.5–1 Kg - 4-8 cups diced brown button mushrooms or whichever you prefer
- 3 onions chopped
- 2 cloves of garlic
- 1 Kg - 8 cups Kg Arborio rice
- 400 ml - 14 fl oz dry white wine
- 1.5 L - 6 cups beef broth
- 2 tbsp fresh thyme
- 2 tbsp butter
- 300 g - 10 oz grated Parmesan
Instructions
Mushrooms
- Add a generous amount of olive oil in the roasting pan
- Add the mushrooms and spray them with a little bit of olive oil
- Swing them around so to get olive oil on all sides
- Add a generous amount of sea salt and freshly ground pepper following by a quick mix
- Put the roasting pan in the wood fire oven
Risotto
- A good amount of olive oil in a large pot
- Add the 3 large chopped onions and fry until it gets a golden colour
- Add the garlic and fry for 30 seconds, then stir
- Add 1 Kg Arborio rice and fry it dry for 2 minutes until it turns yellow colour
- Add the 400 ml dry white wine to deglaze the pan and keep stirring while the rice absorbs the wine
- Add a couple of ladle spoon beef broth and continue stirring as the rice absorbs the beef broth.
- Once absorbed repeat the above step until you use the whole 1.5 L of beef broth and in the meantime add 2 tbsp thyme
- When the rice is fully cooked add 300g of grated parmesan cheese stir it and let it melt
- Turn off the gas stove and add the oven baked mushrooms
- Stir them nicely
- Taste and add salt & pepper, if necessary
- Add 2 tbsp of top quality unsalted butter
- Rest for 10 minutes
- Ready to serve