Risotto with mushrooms

Description

Risotto ai funghi. This option is risotto made from fresh and dried mushrooms. Delicious and very flavorful.

Ingredients

Figure

300 g
Butter

60 g
Dry white wine

150 g
Mushrooms

300 g
Mushrooms
Broth

1 l
Olive oil

2 Tbsp
Bow white

2 piece
Parmesan

70 g
Parsley
Basil
Pepper pink

10 piece
Carrots

1 piece
The Apium graveolens Dulce

1 piece
Chicken fillet

400 g
Bay leaf

1 piece
Salt

Cooking

Cook the chicken broth. Peel the vegetables, wash. Fillet cleaned from films, Pour two liters of water. Add peppercorns, Bay leaf, carrots and onions cut in four pieces, the celery into two parts. Cook over low heat 30 minutes, from time to time collecting the foam from the surface of the broth. At the end of cooking a little salt.

Cook the mushrooms.

The mushroom peel of the cap, the legs clean with a knife. Cut into thin strips. Dried mushrooms pour boiling water, cover and let stand 20 minutes.

In a frying pan put a tablespoon of butter and a tablespoon of olive oil. Fry until Golden mushrooms. Dried mushrooms, squeeze well, chop finely. The water from the dried mushrooms pour in the broth. Fried to a Golden mushroom to catch out of the pans.

Add a tablespoon of butter and olive oil. Very finely chop the onion, fry until transparent. The onions should be Golden brown.

Add the rice, mix well until the rice had sent a glossy color from the oil.

Pour in the wine, heat for 3-4 minutes to evaporate the alcohol.

During this time the soup is cooked. Due to the water from the dried mushrooms it will turn out quite dark and very fragrant. Add the broth in a risotto should be 1 ladle. Figure constantly tasting. He must remain al dente but not raw.