Mushroom Risotto

Ingredients for Mushroom Risotto

• 30g (28 g) dried porcini (240ml )

• 900ml hot water

• 1250ml de caldo de galinha com sódio reduzido (1250ml)

• 1 colher de sopa de molho de soja

• 1 colher de sopa de azeite de oliva

• 3/4 de tablete (6 colheres de sopa) de manteiga sem sal

• 1 small onion, finely chopped (150g )

• 2 dentes de alho, finamente picados

• 350g fresh cremini mushrooms, trimmed and thinly sliced

• 450g Arborio rice (550ml )

• 160ml dry white wine

• 30g finely grated Parmigiano-Reggiano (80g )

• 1 colher de chá de sal

• 1/2 colher de chá de pimenta preta

• 1/4 xícara de salsinha fresca de folha lisa picada

• Garnish: Parmigiano-Reggiano shavings

• parchment paper (if reserving some risotto for another recipe)

Soak porcini in 350ml hot water in a bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl. Rinse to remove any grit and coarsely chop. Pour soaking liquid through a sieve lined with a coffee filter or a dampened paper towel into a 3- to 4-quart saucepan, then add broth, soy sauce, and remaining 1250ml water to pan and bring to a simmer.

Meanwhile, heat oil with 1 tablespoon butter in a 4- to 5-quart heavy pot over moderately high heat until foam subsides, then sauté onion, stirring, until just softened, about 5 minutes. Add garlic and fresh mushrooms and sauté, stirring, until mushrooms are browned and any liquid they give off is evaporated, about 8 minutes. Stir in porcini and cook, stirring, 1 minute, then add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.

Stir 240ml simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 240ml at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes. Thin with some of remaining broth if necessary. (You will have about 120g left over.) Remove from heat. Stir in cheese, salt, pepper, and remaining 80ml butter until butter is melted.

If reserving some risotto to make one of the following recipes, set aside 725ml and cool to room temperature, then chill, covered with plastic wrap.

Stir parsley into remaining risotto and serve immediately.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.