RISOTTO WITH MUSHROOMS AND ORANGE

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 !      



Marie-Chantal de Verneuil for DayNewsWorld