A few days ago, we officially entered the autumn! Perhaps for many of us, it is the most depressing time of the year, however, if we think of it a little deeper, we can’t deny that autumn has its own grace … Nature is filled with thousands of shades of yellow, red and brown, the first rains water the earth and the fragrance of wet soil floods the air! These earthy perfumes of autumn inspired our present recipe! Risotto with mushrooms portobello and porcini, absolutly magnificent! Enjoy this dish with friends and one -or more- glasses of white wine and join yourself in the spirit of autumn! It’s not that bad? Is it?
Autumn Mushroom RisottoPrint This
- ○ 1 medium onion finely chopped
- ○ 80 g olive oil
- ○ 40 g dried porcini + 100 ml of lukewarm water
- ○ 500 g portobello mushrooms
- ○ 400 g arborio rice
- ○ 200ml white wine
- ○ 60 g butter
- ○ 1,5 - 2 lt hot water
- ○ 100 g grated Parmesan
- ○ 2 carrots
- ○ 1 leek
- ○ salt, pepper
Place the dried porccini mushrooms in 100 ml of lukewarm water to hydrate. At the same time, cut into thin slices the portobello mushrooms, the carrots in very fine frames, chop the leek and the onion.
In a non-stick pan, place 2/3 of the amount of olive oil and saute the portobello mushrooms on high heat. Also keep some thicker slices, which you will sauté and use them for decor.
In a saucepan place 2 liters of water, let it warm and keep it warm throughout the preparation of the risotto.
In a second pot, put the remaining oil and saute the onion and carrot at moderate to a high temperature, after 1-2 minutes add the leek. After another two minutes add the rice and saute it for a while, stiring it with a wooden spoon.
Add the wine and let the alcohol to be evaporated . Then add the soaked porccini along with the water in which they have soaked.
Then. with a deep scoop, add a bit of warm water so that it covers our rice and wait for it to evaporate before adding water again.
In this phase add sauteed portobello mushrooms. Continue in this manner at medium temperature the boiling, adding a little bit hot water each time.
Once our rice is ready, remove it from the fire, add the iced butter and the parmesan cheese and mix to homogenize and churn.
Let stand for 1-2 minutes and serve.
Risotto is a dish that is consumed immediately after its preparation, so prepare it at the last minute!
Αγαπώ το ριζότο μανιταριών αλλά δεν βάζω καρότα και πράσο! Ευκαιρία να το δοκιμάσω και έτσι! Μιαμ μιαμ!
Και ποιος δεν λατρεύει το ριζότο μανιταριών; Ειδικά το φθινόπωρο, ταιριάζει τέλεια!!! Ευχαριστώ για το σχόλιο!!!
Πολύ αγαπημένο πιάτο το ριζότο!! Θα δοκιμάσω τη συνταγή μέσα στην εβδομάδα!! 🙂 xo
Ευχαριστώ πολύ Μαριάνθη!!! Η συνταγή βγαίνει super! Δοκίμασε την! ❤️❤️❤️❤️