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diff --git a/content/mushroom-risotto.md b/content/mushroom-risotto.md deleted file mode 100644 index 2e4d5d3..0000000 --- a/content/mushroom-risotto.md +++ /dev/null @@ -1,31 +0,0 @@ ---- -title: "Mushroom risotto" -date: 2021-03-21 -tags: ['italian', 'mushrooms', 'wine', 'rice'] -author: robert5800 ---- - -- ⏲️ Prep time: 5 min -- 🍳 Cook time: 20-30 min -- 🍽️ Servings: 4 - -## Ingredients - -- Olive oil -- 1 shallot -- 4 cloves of garlic -- 300g button or crimini mushrooms -- 400g risotto rice (Arborio, Carnaroli or Vialone Nano) -- 1/2 cup white wine (optional) -- Mushroom or chicken stock -- Butter -- Grated Pecorino or Parmesan cheese - -## Directions - -1. Finely mince the shallot and garlic and slice the mushrooms into large pieces. -2. Heat a pan with some olive oil on medium-high heat. Ideally this should be a wide skillet with tall sides, but a pot will also do the job. -3. Saute the vegetables until fragrant, then add the mushrooms with a pinch of salt and cook them down until they're nicely browned, about 10 minutes or so. -4. Add the rice in and let it toast for about a minute or so. This will develop some nice nutty flavors, but overdoing this will affect the creaminess of the finished dish. -5. Deglaze with white wine and let the alcohol cook off. After that start ladling in the stock bit by bit stirring constantly for about 20-30 minutes (depending on the brand of rice used), until the rice is cooked but has a slight bite to it. -6. Turn off the heat and add a couple tablespoons of cold butter and grated cheese, and stir well to emulsify. Check for final seasoning and serve. |