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I have created two blogs to share my passion of food and fashion with you. The idea is not to give you accurate recipes or tell you what to wear but to share my day to day cooking and shopping experiences with you. I hope you will get new ideas from my blog and that you will share your experiences with me. I have always been creative with everything in my life be it food, clothes or career. I like trying new things,and I am always up for trying things once in my life.

Saturday, 2 October 2010

Wild Mushrrom and Red Wine Rissotto

There was half a bottle of red wine left from last week and I found this recipe in a student cook book. I gave it a shot and it was delicious. Try it!!



Ingredients

  1. 5 1/2 cups chicken stock, preferably homemade
  2. 2 tablespoons extra-virgin olive oil
  3. 1 small onion, finely chopped
  4. Salt and freshly ground pepper
  5. 1 1/2 cups arborio rice (10 ounces)
  6. 1/2 cup dry red wine
  7. 2 tablespoons unsalted butter
  8. 1 pound mixed wild mushrooms, thinly sliced
  9. 1 shallot, minced
  10. 1/2 cup freshly grated Parmigiano-Reggiano
  11. 2 tablespoons chopped flat-leaf parsley
  12. King prawns (optional)

Directions

  1. In a medium saucepan, bring the chicken stock to a simmer. Keep warm.
  2. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.
  3. Meawhile, in a large skillet, melt the butter. Add the mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. Scrape the mushrooms into the risotto and stir in the cheese and parsley. Serve immediately.
  4. I added king prawns sauted in butter and garlic at the end as well.

5 comments:

  1. Can I use something other than mushroom?

    ReplyDelete