Monday, March 2, 2009

Mushroom Risotto

Mushroom Risotto de Pino Ficara
by cookshow-intl


100g butter
200g Arborio Rice
250ml dry white wine
50g grated parmesan
1.5 Litres GF vegetable stock - hot


When the rice is cooked (al dente) add butter, parmesan and the cooked mushroom. Stir, cover and let rest for 5 minutes.

Serve the risotto with mushrooms immediately


For a good risotto with mushrooms, it's good to use different kind of fresh mushrooms (always cook them before adding them to the rice), also very good to use dried porcini mushroom reconsituted in hot water or GF stock.

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