2006-08-29 05:15:39 · 6 answers · asked by Anonymous in Food & Drink ➔ Ethnic Cuisine
They're all so good its hard to choose but think i'll go with this one its so good!
Mushroom Risotto
by Giorgio Locatelli
Giorgio Locatelli's recipe for creamy risotto, richly flavoured with wild and dried mushrooms, couldn't be easier to follow
Servings: 4
Level of difficulty: Intermediate
Preparation Time: 25 minutes, plus soaking
Cooking Time: 35 minutes
Ingredients
50g Butter, plus extra to serve
1 onion, finely chopped
300g superfino Carnaroli rice
3 tbsp plus 1 tsp White wine
20g dried porcini mushrooms, soaked in warm water for 20 minutes
1 litre hot chicken or vegetable stock, preferably home-made
2 tbsp Olive oil
1 garlic clove, finely chopped
200g assorted wild mushrooms
20g freshly grated Parmesan cheese
4 tbsp chopped parsley
salt and fresh ground black pepper
Method
1. Melt the butter in a heavy-based casserole over medium heat. Add the onion and cook very slowly for 5-7 minutes until soft.
2. Add the rice and stir for a few minutes until heated through and well-coated with the butter.
3. Stirring continuously, add the white wine and cook for a few minute to allow the alcohol to evaporate.
4. Drain the dried mushrooms, squeeze out any excess moisture and add them to the rice.
5. Add a ladleful of hot stock and stir until absorbed. Continue to add the stock a ladleful at a time, stirring continuously, until all the stock is absorbed - about 15-17 minutes. When cooked, the rice should be 'al dente' - tender but firm in the centre.
6. Meanwhile, heat the oil in a large frying pan over medium heat. Add the garlic and gently fry for a few seconds until transparent, taking care not to let it colour.
7. Add all the mushrooms and season with salt and pepper to taste. Fry for about 5 minutes, stirring, until the mushrooms start to release their juice.
8. When the rice is cooked, stir in the mushrooms. Leave to stand for 1 minute.
9. Add the butter, Parmesan and parsley, stirring vigorously with a wooden spoon. Season to taste and serve.
2006-08-29 05:19:38 · answer #1 · answered by fw 3 · 1⤊ 0⤋
Who is Georgio Locatelli?
2006-08-29 07:06:04 · answer #2 · answered by dworld_1999 5 · 0⤊ 0⤋
Locatelli in Italy makes good Mozzarella...
so...Caprese:tomato and mozzarella with extra virgin oil, salt and origan!!
2006-08-29 11:14:49 · answer #3 · answered by --Flavia-- 5 · 0⤊ 0⤋
My opinion is Tagliatelle + Kid Goat Ragout
2006-08-29 06:15:08 · answer #4 · answered by slowlearner 2 · 0⤊ 0⤋
The one served cold
2006-08-29 05:17:35 · answer #5 · answered by Anonymous · 0⤊ 1⤋
I understand that he has a Royal Doulton soup bowl he is very proud of
2006-08-29 05:18:26 · answer #6 · answered by greydays 4 · 0⤊ 1⤋