|
|
| RISOTTO CON FUNGHI E MASCARPONE Risotto with Wild Mushrooms and Mascarpone Cheese |
|
 |
| INGREDIENTS: |
2 oz arborio rice
1 T chopped shallots
2 cloves of garlic
2 T butter
12 pieces of dry morel mushrooms
2 oz dry porcini mushrooms
4 medium fresh shiitake mushrooms
2 T butter
4 T freshly grated Parmesan cheese
1 T mascarpone cheese
1 C dry white wine
1 T chopped Italian parsley
chicken or vegetable broth
to taste salt and pepper
|
|
|
|
|
|
|
| METHOD |
| Soak the dry mushrooms in warm chicken broth only two hours
before cooking.
Remove the mushrooms from the broth and keep the broth on
the side.
Squeeze the liquid from the mushrooms, chop them and put aside.
Place two tablespoons of butter, shallots, garlic, chopped dry
mushrooms and sliced shiitake into a saucepan.
Sauté for approximately 3 minutes on medium flame.
Add white wine, let evaporate, then add the broth into which you
previously soaked the mushrooms.
Let cook until the liquid has reduced by half.
Add salt and pepper to taste and set aside.
Place one tablespoon of butter into a saucepan.
Add the rice, keep stirring for about two minutes. This process
(toasting) allows the grains of rice to be coated.
Add the remaining 1/2 cup of broth stirring constantly with a
wooden spoon.
Add more broth as soon as the rice gets dry. Repeat this procedure
for about 20 minutes.
When the rice is “al dente,” add mascarpone cheese, 1 tablespoon of
butter and Parmesan cheese.
Add salt and pepper if needed.
Remove from the fire, mix well and serve. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
