In a medium (3-quart) saucepan over medium heat, heat the chicken broth with all the mushroom soaking liquid. In another medium saucepan over medium heat, melt the butter. Add the onion and a sprinkling of salt, and cook, stirring occasionally, until soft and lightly browned, 5 to 7 min.
加入米饭并煮搅拌1分钟。加入蘑菇,煮,搅拌1分钟。加入葡萄酒并煮熟,搅拌,直到几乎完全减少,约1分钟。加入1杯热汤并煮熟,经常搅拌,直到汤几乎完全吸收。根据需要调节热量,以保持温和的小火煮。继续一次加入肉汤1杯,经常搅拌直至吸收,直到米饭变软,但仍然有牙(品尝几粒),20至24分钟。从添加第一杯汤。您可能不需要使用所有汤。或者,如果您加入最后一块汤时,米饭似乎仍然很坚固,请根据需要加热并使用更多的鸡汤。加入豌豆,帕米亚诺,醋和一半的薄荷和百里香。 Season the risotto with salt and pepper to taste and serve immediately, garnished with a sprinkling of the remaining mint and thyme.
Delicious! I used dried shiitake and chanterelles and substituted the balsamic for a pinot grigio wine vinegar. I didn't want "red" in the risotto, even though the amount is small. I was out of white balsamic, thus the substitute. This is really earthy and delicious.
Write a Review