Born a Chef by Paolo Pala

Author:Paolo Pala
Language: eng
Format: epub
ISBN: 9781499096231
Publisher: Xlibris UK
Published: 2015-06-01T16:00:00+00:00

Risotto ai Funghi

Mushroom Risotto

Serves 4

350 g of Riso Arborio

200 g button mushrooms, thickly sliced

1 onion finely chopped

2 cloves of garlic, finely chopped

4 leaves of fresh sage

1 tbsp. of chopped parsley, extra for garnish

6 tbsp. of olive oil

1 teaspoon of chopped thyme

700 ml of hot chicken stock

50 g of butter

100 g of Parmesan cheese

150 ml of white wine

Salt and pepper

1 Bring the stock to a boil in a saucepan. Reduce the heat and keep simmering gently over a very low heat.

2 Heat half of the oil in a large saucepan. Add the fresh mushrooms and cook on a low heat, stirring occasionally, for 10 minutes. Add the parsley, the thyme, salt and pepper to taste, then remove the mushrooms from the frying pan and set aside.

3 Heat the remaining oil in the frying pan and add the onions, the garlic and cook over a low heat, stirring occasionally, for 10 minutes. Gently stir in the rice and cook, stirring for 2 minutes. Pour in the wine and cook until it has all been absorbed.

4 Gradually add the hot stock, a ladleful at a time. Stir constantly and add more stock as the rice absorbs each addition. Cook for 20 minutes until the rice is creamy but still firm to the bite.

5 Remove from the heat and stir in half of the Parmesan cheese, the butter, and season to taste with salt and pepper.

6 Serve immediately on warm dishes, sprinkle with parsley and the remaining Parmesan cheese.

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