Ingrédients
1 Small Onion, minced
¼ cup of Diced Celery
2 Cloves of Garlic
1 cup of Arborio Rice
¾ cup of White Wine
4 1/2 to 5 cups of Beef Stock
2 Tbsp of Olive Oil
½ cup of Freshly Grated Parmiggiano
Reggiano
3 Tbsp of Unsalted Butter, at room
temperature
Salt and pepper, to taste Fresh Parsley, chopped
For the Mushrooms:
10 oz of Mixed Mushrooms or Cremini Mushrooms, sliced
1 oz of Dried Porcini Mushrooms
2 Tbsp of Olive Oil
2 Cloves of Garlic, minced
A Pinch of Hot Pepper Flakes
2 tsp of Fresh Thyme, chopped
2 Tbsp of Fresh Parsley, chopped
Salt and Pepper to taste
Preparation
1) Take 1 cup of water and bring it to a simmer, turn the heat off and add the dried
porcini. Let them sit for 10 minutes.
2) In a large skillet, add the oil and allow it to preheat over medium heat, add the garlic
and cook until lightly golden.
3) Add the mushrooms the reconstituted porcini and hot pepper flakes and season
with salt and pepper. Let them cook for about 10 minutes or until they have
developed some color and have cooked down a bit.
4) Sprinkle in the thyme and parsley and set aside
5) Place the beef broth and the Porcini water (don’t pour in the very bottom because it can
be a little gritty) in a saucepan over medium low heat and keep it gently simmering.
6) Preheat a large skillet with high sides over medium heat, cook the onions, celery and
garlic in the olive oil for 5 to 7 minutes or until translucent. Add the rice and coat it in
the oil, let it cook for about a minute.
7) Add the wine and allow it to reduce for about a minute as well. Add a ladle full of the
simmering beef broth to the rice, stir constantly and continue to add the broth one
ladle full at a time making sure to wait until the rice has soaked it all up before adding in
another. Continue cooking the rice this way for about 18 minutes or until the rice is about
5 minutes away from being fully cooked.
8) When the rice is just about fully cooked, add in one more ladle full of beef broth along
with the cooked mushroom mixture and season with salt and pepper.
Add in the parmiggiano and butter, turn the heat off and place a lid on the pan.
Let it sit for 5 mins covered.
Scatter over the chopped parsley and serve immediately.
- time
Prep 10 mins
Cook 40 minsWatch how to make this recipe >> link--https://youtu.be/TYmDpxY9_hM
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