Risotto al funghi by Magnus Nordlander
Based on a recipe from Jamie Oliver
A traditional italian risotto isn't just for fancy restaurants. With a little know-how and some good ingredients, you can make it at home too.
You can make this risotto vegetarian by using vegetable stock instead of chicken broth.
Ingredients for 4 servings
- 14 1/8 ounces of risotto rice, e.g. arborio or carnaroli
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, finely sliced
- 7/8 cup of dry white vermouth
- 4 1/8 cups of chicken broth
- 7 ounces of mushrooms, most kinds will do, I like chantarelles
- fresh parsley, chopped fine
- 3 1/2 ounces of parmigiano-reggiano, grated
- 1 3/4 ounces of butter, cubed
- salt
- black pepper, freshly ground
Instructions
Pour the chicken broth into a pot and bring to a simmer. At the same time, start sautéing the mushrooms in a skillet, and begin sweating the onion, the celery and the garlic in some olive oil, in a bigger pot.
When the onions and the celery are slightly translucent, up the heat, add the rice, and toast it slightly. Add the vermouth, which should immediately begin to boil. Reduce the heat to a simmer. Stir often, and when the rice has soaked up most of the vermouth, add the chicken broth, one ladle at a time, allowing the rice to soak up the liquid between each addition.
Keep tasting the rice to make sure that it'll be cooked when you've added the last of the broth. If it gets done to early, don't add the rest of the chicken broth, and if it doesn't get done, you'll need more broth.
When adding the last of the broth, also add the now sautéed mushrooms, and the parsley.
Cook for a few minutes to allow the rice to soak up as much of the final liquid as possible.
Take the pot off the heat, and add the cheese and butter. Stir and cover the pot for 2 minutes, to allow the cheese and butter to melt. Add salt and pepper to taste.
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