Risotto with Oyster Mushrooms and Vermouth
Risotto • Italian
Description
Risotto with oyster mushrooms and vermouth
Ingredients
- Arborio rice 20 oz
- White Vermouth 5 fl oz
- Chicken Broth 1½ l
- Onion 1 head
- Leek 1 stalk
- Oyster Mushrooms 15 oz
- Butter 0 oz
- Vegetable Oil 0 fl oz
- Parsley 0 oz
- Cream 5 fl oz
- Parmesan Cheese 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a deep skillet, melt the butter, then add the vegetable oil and sauté the finely chopped onion until soft. Add the finely chopped white part of the leek, stir, and cook until soft. Then, add the sliced oyster mushrooms and sauté, stirring, for a few more minutes.
Step 2
Add the rice to the saucepan and, while continuously stirring, sauté it in the oil with the vegetables and mushrooms until it is well coated with all the fats and juices. Five minutes should be enough.
Step 3
Then pour vermouth over the rice and cook, stirring, until most of the wine has evaporated. Next, add about half of the chicken broth to the rice and cook for fifteen minutes, stirring and adding more broth as needed.
Step 4
After fifteen minutes, remove the risotto from the heat, stir in the cream, grated Parmesan cheese, and finely chopped parsley leaves. Let it sit for two to three minutes before serving.
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