I love pasta and risotto dishes. It’s weird that I never posted anything about them. I just assume everyone knows how to make them.
Here is one of my favourite versions of risotto. The delicate combination of mushrooms (strong and mild) and good parmesan gives this dish a whole new dimension. Simple, fragrant and comforting.
|I sprinkled coriander instead of parsley, It turned wonderful|
For 2 to 4 persons
Prep: 5 min – Cooking: 25 min
- 200 grams risotto rice (such as Arborio or Egyptian rice)
- 1 medium onion or 2 shallots, finely chopped
- About 300 g of mushroom, mixed (button mushroom, oyster mushroom, chanterelle, porcini…), or a type of strongly fragrant mushroom
- 2 cloves garlic, finely chopped
- Approximately 1l chicken or vegetable stock
- 3 inches or celery, finely chopped (optional)
- 2 tbsp olive oil
- 1 tbsp of lemon juice
- Sea salt
- Freshly ground black pepper
- 1 good handful fresh thyme or parsley, leaves picked
- 50g freshly grated Parmesan
- 1 tbsp of butter
- about 2 tbsp of crème fraiche
Heat the stock.
In a separate pan, sauté shallots or onions in olive oil. Add garlic, celery, and diced mushrooms, fry slowly for about 5 minutes.
When the vegetables looks cooked through, add rice and stir.
Once the rice looks translucent, deglaze with the lemon juice and stir.
Add the first ladle of stock. Stir and let simmer on medium heat.
Once it’s almost dry, add the 2nd ladle of stock and sprinkle the salt. Stir and let simmer. Keep
adding the liquid once the previous has been absorbed.. until the rice looks al dente.
Add the thyme or parsley (chopped). Sprinkle black pepper and parmesan. Add the cream and the butter. Stir.
The risotto will look somewhat gooey, creamy. Stir gently. Place a lid on the pan and allow to rest for 2 to 3 minutes. Garnish with some shaved parmesan and some chopped parsley. Serve hot.
|I sneaked a small Thai chili on the side..for me|