Porchini Mushroom Risotto ala Remy
Delicious porchino mushroom risotto. It is that time of the year again for porchino mushrooms! Serve with a beautiful piece of meat or on its own. Simply devine. This recipe is for four moderate risotto lovers. Important the risotto is not dry let the rice work and keep stiring. The risotto needs to shine and add the liquid little by little. It is ok when a little runny the rice will absorb the liquid. Enjoy! The best way to enjoy this is ofcourse with fresh porchini mushrooms. When you can Brown the larger chunks of mushroom in a pan quickly without fat to give them some color and flavor.
≈ 645 kcal · 21 g protein · 78 g carbs · 19 g fat — AI estimate per serving
Ingredients
Method
- 1
Prepare all the ingredients
- 2
Melt the butter add the olive oil and slowly glace the diced onions for 5 minutes. add the rice and glaze everything for 5 minutes.
- 3
Add the wine little by little and wait until the rice has obsorbed the wine. Slowly stirring the rice all the time. do this with love slow is the way to go. . !!This is important gently stirring the rice!! Add the garlic before the stock if you like a more present flavor if not add it after this onions it will mellow down.
- 4
Add a quarter of the stock and keep stirring untill the rice absorbs the liquid. Becareful not to add too much liquid. This process takes around 20 - 25 depending on the rice you use. The rice should have a light bite.Just before the end add the mushroom
- 5
Gently stir in the shaven or shredded parmensan cheese, parsley, rosmarin and thymian. Take 75% of the shaven mushrooms and add just before serving mix it in gently. The rest is added on top. Important it needs to be shaven thin! Go and serve either with champagne or a broad shouldered French/Italian red. Medoc reds lend themselves very well for this type of risotto.
Rémy's wine pairing
Champagne
Go and serve either with champagne...
Broad shouldered French/Italian red
Medoc reds lend themselves very well for this type of risotto.
