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Mushroom risotto, Prescriptions, Any category, Any kitchen, French cuisine, Risotto, Risotto with mushrooms

Ingredients portion 4

Rice 300 g

Onions 1 head

White dry wine 50ml

Dried porcini mushrooms 100 g

Butter 100 g

Shallots 1 head

Hard cheese 100 g

Laurel leaf 1 piece

Thyme ¼ bunch

Salt to taste

Ground black pepper to taste

Cooking instructions 40 minutes

1 In a deep sauté pan fry the onion in the butter.

2 Add the rice, salt, pepper, bay leaf, thyme, pour in the water, cover and simmer over a low heat for about 20 minutes.

3 Soak the dried porcini mushrooms for an hour in warm water, then sauté together with the shallots in butter.

4 Combine the mushrooms with the rice, add the wine, grated cheese, remaining butter, salt and pepper. Stir everything in.

Cheesecake with cottage cheese and sour cream

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .