January 13, 2013

Risotto with fungi and leak

I have found this recipe on risotto with fungi and leak in the latest issue of the magazine "Isabellas", issue 8/2012, and I have have made a few adjustments to the ratio, as I was lacking some risotto rice and I had more fungi in the refrigerator, when I was cooking this risotto.

For all the chopping I decided to use the food processing part of my all ways helpful and elegant kitchen helper = Bamix, this way you can get chopped up all these vegetable in no time at all. However, the various mushrooms I sliced by hand and knife.

If you are not going to eat all of the risotto at the same meal, it is important, that you do not mix in the parsley, in this case you should use the parsley only on the risotto, which will be eaten. Parsley contains earth bacteria, which can become a microbiological problems, if stored and re-heated again.

Risotto with fungi and leak: - 4 servings
  • 4 scalots - finely chopped
  • 4 stems celery - finely chopped
  • 2 leaks - finely chopped
  • 2 cloves garlic - finely chopped
  • 350 g mixed fungi: mushrooms, beech mushrooms, brown mushrooms, shii take fungi and oyster mushroom - i smaller pieces
  • 1-2 tablespoons olive oil 
  • 250 g risotto rice
  • 3 dl white wine
  • 8 dl vegetable stock - warm
  • 100 g butter - i smaller pieces
  • 50 g Parmesan cheese - grated
  • parsley - chopped
  • salt and pepper for seasoning
  1. Chopped all the vegetable in the desired size.
  2. Heat up the olive oil in a bigger cooking pot. Add all the vegetable and fry them for 2-3 minutes.
  3. Add the risotto rice and stir them around for 1 minute to absorb the oil.
  4. Pour in the white wine on top of the vegetable and rice and let the wine cook at lower heat, until the majority of the wine has boiled away. 
  5. Afterwards add the warm vegetable stock little by little, let the rice absorb most of the liquid, before adding more vegetable stock. This part of the cooking process takes approx. 20 minutes.Keep stirring regular.
  6. Season with salt and pepper.
  7. Add the smaller butter pieces and let them melt into the risotto.
  8. Add approx 40 g of the grated Parmesan cheese and stir well. 
  9. Top of the risotto top with the rest of the grated Parmesan and chopped parsley on the serving plates/bowls. 
  10. Serve together with the white wine. 

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