Créé avec l’IA
Mixed Dried Mushroom & Herb Risotto
45 min 425 kcal par portion Moyen
Ingrédients
4 Portions
- dried mushroom medley40 grams
- chicken stock1500 milliliters
- olive oil2 tablespoons
- butter1 tablespoon
- shallots, finely diced2 pieces
- garlic, minced2 cloves
- Arborio rice320 grams
- Italian parsley, chopped3 tablespoons
Instructions
- 1
Place the dried mushroom medley in a bowl and cover with 500 ml of hot chicken stock. Let them soak for 20 minutes, then drain, reserving the soaking liquid, and chop the mushrooms.
- 2
Heat the remaining chicken stock in a saucepan and keep it warm over low heat.
- 3
In a large, heavy-bottomed pan, heat the olive oil and butter over medium heat. Add the finely diced shallots and cook for 2-3 minutes until softened.
- 4
Add the minced garlic and cook for another minute until fragrant.
- 5
Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is well coated and slightly translucent at the edges.
- 6
Pour in the reserved mushroom soaking liquid (avoiding any grit at the bottom) and stir until absorbed.
- 7
Add the chopped soaked mushrooms to the pan and mix well.
- 8
Begin adding the warm chicken stock, one ladleful at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
