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Risotto with Mushrooms Pièdmontese

  Risotto with Mushrooms Piédmontese

 
Serves: 4
Cooking Time: 6 minutes

Ingredients:

  • 1/2 lb mushrooms-porcini, cremini, chanterelles, sliced
  • 2 T olive oil
  • 1/2 T rosemary salt and fresh pepper
  • 1 T unsalted butter
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1/4 cup dry white wine
  • 2 cups chicken stock
  • grated parmesan cheese
Preparation:
Trim the stems from the mushrooms, save. Slice the caps. Heat the oil. Add the caps, rosemary, salt, pepper and cook for 3 minutes. Stir. Add butter, shallot and chopped mushroom stems. Cook 2 minutes. Add rice, wine and stir. Add stock, cover and bring to high pressure. Cook 6 minutes, release pressure and let stand for 5 minutes. Season with salt and pepper, serve with grated Parmesan cheese.