Yaban Mantarlı Risotto Tarifi

Mushroom Risotto Recipe: Easy Italian 6 Mushrooms

5/5 - (3 votes)

Ingredients

  • 5 cups (950 ml) chicken / vegetable stock, ( see stocks )
  • 1/2 cup dried porcini mushrooms
  • 4 tablespoons (60 ml) Extra virgin olive oil
  • 4 tablespoons (50 g ) butter (without salt)
  • 1/2 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 cup of risotto rice carnaroli
  • 1 cup of dry white wine
  • 1 cup of parmesan, grated (extra for serving)
  • a few sprigs of fresh parsley, thyme, rosemary and tarragon
  • 3 asparagus, (boiled)
  • 1 handful of broccoli, boiled
  • rock salt and fresh black pepper

How to Make Risotto?

A starchy rice is essential to making a good risotto. The rice of your choice can be Arborio, Carnaroli, Integrale or Vialone Nano brass. Since they are hard-to-cook rice, the cooking time of each is different.

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Italians usually prefer a deep saucepan to make a creamy risotto. The reason for this is to add a lot of air into the brass with a tapping movement that they can do skillfully. With this pot knocking motion, the risotto is raised 1.5 meters into the air and returns to the pot and a creamy dense texture is obtained by adding maximum air into the risotto. In this way, it increases consistency and flavor.

Mushroom Risotto Recipe - Bouquet Garni: A bouquet of fresh herbs and herbs
Mushroom Risotto Recipe – Bouquet Garni: A bouquet of fresh herbs and herbs

Wild Mushroom Risotto Recipe Directions

  • Brew the dried porcini mushrooms in a bowl by adding hot water. If you are going to use it, you can add other dried mushrooms together.
  • Make a large bunch of fresh spices (Bouquet Garni) and tie it tightly with kitchen rope.
  • Chop the onion finer than for cooking.
  • Without washing the fresh mushrooms, gently clean them with a kitchen towel, remove the hard stems.
  • Chop the small mushrooms to the size you want, set aside for visual presentation.
  • Boil the asparagus and broccoli in boiling water for 6 minutes, then transfer to ice water to stop cooking and keep the color fresh.
  • Cut 3-4 cm from the head of the asparagus and separate these parts to use in presentation. Slice the stem part diagonally and set them aside to add after the risotto is cooked.
Mushroom Risotto Recipe - Preheat your chicken or vegetable stock
Mushroom Risotto Recipe – Preheat your chicken or vegetable stock
Mushroom Risotto Recipe - Stir the risotto in a deep saucepan and using a wooden spoon
Mushroom Risotto Recipe – Stir the risotto in a deep saucepan and using a wooden spoon
  • If all your ingredients are ready, heat the vegetable or chicken stock in a small pot.
  • In a deep saucepan, add olive oil, add the onions and sweat.
  • Fry the rice you will use right after, without washing it, with the onions, stirring continuously with a wooden spoon for 2 minutes.
  • Add the fresh bunch of spices and garlic, then add the dry white wine.
  • Stir continuously in the same direction and removing the starch from the rice.
  • Add a scoop of hot chicken stock liquid at a time and mix. As you draw the rice liquids, add another scoop of liquid and continue to mix and grind.
  • When you get to the 4th bucket, add the fresh mushrooms and the dried mushrooms we brewed. Add the juice of dried mushrooms to the risotto.
  • Take the fresh spice bunch (Bouquet Garni) out of the risotto.
Mushroom Risotto Recipe - Add spices and ingredients
Mushroom Risotto Recipe – Add spices and ingredients
Wild Mushroom Risotto Recipe - Wild mushrooms and broccoli with asparagus
Wild Mushroom Risotto Recipe – Wild mushrooms and broccoli with asparagus
  • Taste your risotto, if the rice is crisp but crispy, add some more liquid and mix it.
  • After it’s cooked, remove the risotto from the heat. While it’s still hot, place the pot on a towel you lay on the counter.
  • This stage is the most important part for a good risotto.
  • To get a creamy texture by adding air into the risotto, hold the pot with one hand and move it back and forth while continuing to mix it quickly with a wooden spoon with the other hand.
  • Add the parmesan and the butter cut into cold cubes and mix until it dissolves in it.
  • Add the asparagus, broccoli and black pepper and mix.
  • Serve in a deep bowl, add finely chopped spices and cut asparagus, and serve. Bon Appetit!

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