DUTCH OVEN COOKBOOK FOR BEGINNERS: The Complete Cast Iron Skillet Secret, Easy to Make Mouthwatering Dutch Oven Recipes Plus Essential tips and Easy to follow Instructions... by Richardson Bessie L

Author:Richardson, Bessie L.
Language: eng
Format: epub
Publisher: UNKNOWN
Published: 2024-01-29T00:00:00+00:00

Dutch Oven Mushroom Risotto

Ingredients

8-10 cups (2L) chicken broth (homemade or store-bought)

4 tablespoons (60 ml) olive oil

2 pounds (900 g) mixed mushrooms, chopped

1 medium yellow onion, chopped

3 cloves of garlic, crushed and finely chopped

1½ cups (300 g) Arborio rice, uncooked

½ cup (125 ml) dry white wine

½ cup fresh sage leaves, loosely packed

1 cup (100 g) grated fresh Parmesan cheese

2 tablespoons butter

salt & pepper to taste

Preparation

​● ​In a saucepan over medium heat, bring the broth to a boil; then, reduce the heat to a simmer.

​● ​In the meantime, preheat a medium-heat 5.5-quart Dutch oven. When the Dutch oven is heated, coat it with a swirl of olive oil.

​● ​When the mushrooms begin to absorb the oil, add the chopped ones and toss them occasionally. Stir the mushrooms continuously until they start to release moisture and turn brown.

​● ​When the onion is transparent, add the chopped onion and stir continuously. When the garlic starts to smell aromatic, add it along with a dash of salt and stir.

​● ​Stir the Arborio rice until it is well covered with oil. Rice should be sautéed until the grains start to become transparent. After adding the wine, stir until most of it evaporates. Switch to medium-low heat.

​● ​To assist the rice in releasing its starch, use a ladle to add roughly a cup of the chicken stock to the rice mixture and stir well. Add another ladle once the broth has been mostly absorbed. In this manner, add stock to the risotto one cup at a time until the rice is soft and the mixture has thickened but is not soupy. If you have leftover broth, that's acceptable. You can add water to the risotto until it reaches the right consistency if you run out of broth.

​● ​Remove the rice from the fire and mix in the cheese, butter, and sage until the risotto turns creamy and the sage leaves wilt. If you'd like, add more cheese.

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