Cepes risotto

Ingredients

Porcini mushrooms

  • 600 g of porcini mushrooms
  • 30 g butter
  • 1 garlic clove

The risotto

  • 250 g carnaroli rice
  • 1/2 white onion
  • 1.4 l of chicken broth
  • 30 g butter
  • 60 g grated parmesan
  • Fresh herbs (Aneth chives type…)

  • Olive oil

  • Salt and mill pepper

Preparation

  1. Prepare the porcini mushrooms. Clean them carefully to remove the earth, put 4 rooms on the side then cut the rest in 1 cm cubes.

  2. Speak the porcini cubes with olive oil then reserve them.

  3. Cut the remaining 4 porcini mushrooms in brunoise and stove them in butter with the peeled and minced garlic clove.

  4. Prepare the risotto. Peel and chop the onion, sweat with a little olive oil.

  5. Pour the rice, brown for 2 minutes then add a little hot chicken broth with a ladle. Cook by mixing and incorporating the broth as the rice absorbs it, for about 17 minutes.

  6. Add the brunoise of porcini mushrooms for 5 minutes before the end of cooking, then, 2 minutes before, the butter.

  7. Place the rice on hollow plates, add the pan -fried porcini mushrooms, parmesan and sprinkle with chopped fresh herbs. Rectify the seasoning in salt and pepper if necessary. Enjoy.

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