Risotto de champiñones recetaVersión en línea Pasos para preparar un delicioso risotto de champiñones. por Aura Cardoza 1 New recipe 2 mushroom Risotto 3 Ingredients recipe Ingredients1 small onion , peeled and finely chopped2 sticks celery , trimmed and finely chopped400 g risotto rice75 ml vermouth or white winesea saltfreshly ground black pepper4 large handfuls wild mushrooms (try shiitake, girolle, chestnut or oyster) , cleaned and sliceda few sprigs fresh chervil, tarragon or parsley , leaves picked and chopped1 lemon , juice of1 teaspoon butter1 small handful Parmesan cheese , freshly grated, plus extra for servingextra virgin olive oil1.5 litres organic chicken or vegetable stock , hot1 handful dried porcini mushroomsolive oil. 4 procedure Method: step oneA mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving. 5 procedure Step twoHeat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid 6 procedure Step threeIn a large pan, heat a lug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it’ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next. 7 procedure Step fourCarry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible! 8 procedure Step fiveTake the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.
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