New Clay Douglass Cooking Secret, today we are cooking Mushroom Risotto.
Ingredients: 50g butter,1 finely chopped onion, 200g mushrooms, 1 clove chopped, 4 tbsp chopped parsley, 3 tbsp plus 1 tsp white wine, 20 g dried porcini (soaked in warm water for 20 minutes), 2 tbsp olive oil, 20g finely grated Parmesan, 300g rice, 1 liter hot home-made (if possible) vegetable stock, black pepper
Instructions:Melt the butter in a heavy-based casserole over medium heat. Add the onion and cook very slowly for 6 minutes until soft. Add the rice and stir for a few minutes until heated through and well-coated with the butter. While stirring continuously, add the white wine and cook for a few minute to allow the alcohol to evaporate. Drain the dried mushrooms and add them to the rice. Progressively add the hot stock and stir until absorbed ,15 minutes approximately. When cooked, the rice should be ‘al dente’ . Meanwhile, heat the oil in a large frying pan over medium heat. Add the garlic and gently fry for a few seconds until transparent, taking care not to let it color. Add all the mushrooms and season with salt and pepper to taste. Fry for about 5 minutes, stirring, until the mushrooms start to release their juice. When the rice is cooked, stir in the mushrooms. Leave to stand for 1 minute. Add the butter, Parmesan and parsley, stirring vigorously with a wooden spoon. Season to taste and serve. Enjoy!
Total Time: 40 minutes.
You will like if: you have never tried risotto, this is the perfect time.
Clay Douglass ´ Score:4/5