RISOTTO WITH MUSHROOMS AND ORANGE |
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Mushrooms, pumpkins, walnuts or chestnuts? Choose your champion, the original autumn recipes waltz traditions. Risotto with porcini mushrooms is reinvented with orange. Ingredients : 250 g arborio rice (Italian rice with round grains) 40 g dehydrated porcini mushrooms 2 shallots 1 untreated orange 50 g grated parmesan 50g butter 1 C. olive oil salt pepper Preparation 20 mins Cooking 21 mins Rest 2 hours 1 Soak the porcini mushrooms in 1 liter of boiling water for 2 hours. Drain them, rinse them in cold water and pat them dry on absorbent paper. Chop them into small pieces. 2 Filter their soaking water through a strainer lined with a fine cloth and bring it to the boil. 3 Peel the shallots and chop them. Finely grate the orange zest and reserve 3 tbsp. tablespoons of its juice. 4 In a saucepan, sauté the shallots for 2 minutes with half the butter and the olive oil. Add the rice and mix for 2 minutes. Gradually sprinkle the water over the ceps. Let cook for 8 minutes while stirring. 5 Add the porcini mushrooms and cook for another 9 minutes. 6 Off the heat, stir in the orange zest and juice, the rest of the butter and the parmesan Season with pepper, cover and leave to stand for 2 minutes, then serve ! |
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Marie-Chantal de Verneuil for DayNewsWorld | |