Это предварительный просмотр рецепта "Leek And Mixed Mushroom Risotto".

• Click here to print
• или вернитесь к рецепту Leek And Mixed Mushroom Risotto.

Рецепт Leek And Mixed Mushroom Risotto

by Global Cookbook

Ингредиенты

1 ounce Dry pocini mushroomw 1 c. Boiling water 4 ounce Pancetta or possibly bacon coasely minced 2 Tbsp. Butter 2 c. Coarsely minced assorted mushrooms

1 med Leek, thinly sliced (white and light green parts only) 2 c. Arborio rice or possibly a mix of brown, white and wild rice 1/2 c. Dry white wine 4 c. Chicken or possibly vegetable stock 3/4 c. Parmesan cheese

Инструкции

1. Soak pocini mushrooms for 20 min in boiling water. Strain reserving liquid. Rinse mushrooms and chop coarsely.
2. Cook pancetta or possibly bacon. Remove from pan . Add in 1 tbsp butter to pan. Add in liquid removed mushroom and leek and cook. stirring for 3 to 5 min . Stir in rice and cook, stirring for 2 min. Add in win and cook, over medium heat, scraping up the brown bits at the bottom of the saucepan, till the wine has been absorbed by the rice.
3. Combine reserved mushroome soaking liquid and stock and add in to rice 1/2 c. at a time . When rice has cooked for 20 to 25 min, taste to see if done. The rice should be tender but still have resilience. Stir in 1/4 c. Parmesan and the remaining butter. Seasonwith salt and pepper if necesary.
4. Sprinkle pancetta over top and serve with the remaining parmesan.

© 2024 CookEatShare