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Today I will do a Mushroom Risotto.
Ingredients for Mushroom Risotto:
4 Pts/2L of Stock (vegetable, chicken, beef etc)
1 cup of a dry white wine
3tbs of olive oil
3-4 cloves of garlic
Small bunch of fresh thyme or 3/4 tsp of dried
1lb/400g of mushrooms
14oz/400g of Arborio rice
1 1/2 oz/45g of grated parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish (optional)
Firstly place the stock on the stove and bring to a simmer with lid on. Prepare all ingredients before cooking and have them close at hand.
Secondly place oil and butter in saucepan on a moderate heat and fry garlic, onions and thyme until onions start to go translucent 1-2 minutes, add diced mushrooms with 1/2 tsp of salt and pepper fry until mushrooms start to release their juices 3-4 minutes stirring occasionally.
Then add rice and fry until rice has been absorbed stirring constantly. Then add wine and stir until rice has absorbed liquid, then add 3 ladles full of hot stock and stir until liquid has been absorbed, repeat this process with 2 ladles full of stock each time until rice is cooked (not hard in middle but still with texture) usually this will take 5-6 repeats, make sure you stir constantly.
Turn off the heat, add rest of butter and half of the parmesan cheese and stir through. Check for salt and let sit for 1-2 minutes, then garnish it with grated parmesan and fresh parsley and serve.
Mark “Your friend in the kitchen” Wakefield
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