Risotto ai funghi
Risotto in Italian means "seasoned rice", and Funghi means "mushroom."Mushroom risotto will have different methods of preparation, for example, you can put fresh mushrooms directly in the risotto and cook together, or cook the risotto with dried mushroom-flavored broth as we did, and finally spread fresh mushrooms . Anyway, the ultimate goal is to make the risotto full of mushroom flavor.
Servings: 2 People
- 1 Litre Chicken stock
- 5 g Dry porcini mushroom
- 20 g Butter + 25 g
- ½ Medium Onion
- 200 g Carnaroli or Arborio Rice
- 125 ml White wine
- 40 g Parmesan cheese
- 100 g Fresh mushroom
- some Parsley
- 80 g Bacon
If concentrated chicken stock is used, it needs to be diluted with hot water according to the packaging instructions in advance. Peel and chop onion finely.Parmesan cheese is grated and set aside.Fresh mushrooms are wiped clean with a damp cloth, paper towel or soft brush (need to be washed and dried to remove moisture if necessary), then cut open and set aside.Wash parsley and chop.Bacon (if used) cut into small pieces.
Pour the stock into the deep pot, add the dried mushrooms, bring to a boil, lower the heat and cook slowly for 15 minutes.After the stock is cooked, remove the dried mushrooms and continue to keep warm on low heat.The dried mushrooms are minced and set aside.
Add butter and cheese:
After the rice is cooked to your liking, turn off the heat, add the cold butter and Parmesan cheese, and beat it vigorously until it blends with the sauce to form a thick and dense texture.Cover with a lid and let sit for 1 to 2 minutes.
The texture of the final risotto should be not too thin or thick, dense, sticky, and naturally loose on the plate. It is fluid, and it is called 'all'onda' in Italian, like this:
After serving, add fried mushroom bacon and garnish with parsley.
Calories: 592kcal | Carbohydrates: 37g | Protein: 29g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 79mg | Sodium: 3248mg | Potassium: 582mg | Fiber: 1g | Sugar: 2g