Risotto With Toasted Mushrooms |
Course : Risotto
Serves: 4 - 6 |
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Ingredients:
1 Small Onion -- finely chopped |
300 Grams Risotto Rice -- or quick-boiling ric |
15 Grams Butter |
5 ounces Dry White Wine |
28 ounces Chicken Bouillon -- (boiling) |
5 ounces Grated Parmesan Cheese |
10 Grams Butter |
-----Mushroom Mixture----- |
375 Grams Fresh Mushrooms -- or mix of other type |
1 Tablespoon Olive Oil |
1 Clove Garlic -- finely chopped |
-----Garnish----- |
3 bunches Parsley Sprigs |
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Preparation / Directions:
Lightly brown rice and onions in butter. Add white wine and approximately
1/4 of the chicken bullion. Let rice cook uncovered until excess
liquid is gone. Continue this procedure till remaining bullion is used
up. Stir often during this process. Total cookinf time is 20-25 minutes.
Add cheese and butter.
Rinse and cut up mushrooms. Fry until golden brown in olive oil. Add garlic.
Spread mushrooms on top of risotto along with parsley sprigs.
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