The slow and painful way cooked authentic Italian risotto, but yeah, worth it. Grilled meats and plates are complemented very well. By chewing, inspect the rice. It should be slightly al dente (or slightly resistant to the tooth, but not difficult in the middle).
- prep:20 mins
- cook:30 mins
- total:50 mins
- Yield:6 servings
- 6 cups broth, divided
- 3 tablespoons olive oil, divided
- 1 pound portobello mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 2 eaches shallots, diced
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- ⅛ teaspoon sea salt to taste
- 1 pinch freshly ground black pepper to taste
- 3 tablespoons finely chopped chives
- 4 tablespoons butter
- ⅓ cup freshly grated Parmesan cheese
- Heat the broth over low heat in a casserole.
- Heat 2 tablespoons of olive oil over medium-high heat in a broad casserole. Mix the champagne and cook about 3 minutes till it's sweet. Delete champagne and its cash and stock. Uninstall.
- Skillet with 1 cubicle of olive oil and shallot. Cook for 1 minute. Serve. Add rice, mix in oil, approx. 2 minutes. After the rice has become white, melt in the wine until the wine has been completely absorbed. Stir continuously. Stir in the rice with 1/2 cup of broth and stir until fried. Carefully stir until liquid is absorbed and rice is al-dente, around 15 to 20 minutes. Continue adding broth 1/2 cup at one time.
- Remove from fire, apply milk , butter, cabbage and parmesan to mushrooms. Season to taste with salt and punch.
Nutrition Facts :
430.6 calories; protein 11.3g 23% DV; carbohydrates 56.6g 18% DV; fat 16.6g 26% DV; cholesterol 29.3mg 10% DV; sodium 1130.8mg 45% DV.