Forest risotto

Description

Every year I look forward to the opening of berry and mushroom season. I love Hiking in the woods and of nature's abundant gifts in the form of mushrooms and berries. I also love risotto. Can mushrooms, berries and risotto to be associated together? - Of course! Summer is the perfect time to cook forest risotto. Creamy, tender risotto with amazing aroma of mushrooms, with pieces of elastic borovichki - the classic version with a recognizable flavor - complemented by a handful of fresh berries, getting to you with every spoonful, they explode little bombs of juicy berry taste and give a completely new feel. The mushroom and berry! the forest is waiting for you, and I invite you to read the recipe.

Ingredients

Mushrooms

1 l
Berry

1 cup
Figure

250 g
Dry white wine

200 ml
Butter

100 g
Olive oil

2 Tbsp
Parmesan

0.5 cup
Garlic

2 tooth
Shallots

1 piece
Thyme

1 coup
Salt

Cooking

To prepare the products. One of the secrets of proper creamy risotto is correctly chosen srednetonnazhnye rice with a high starch content and a property of liquid absorption and aroma. Rice varieties Arborio from Mistral is the best choice for this dish.

Dry mushrooms previously soaked in cold water.

Brew a strong broth, on the basis of dry mushrooms and liquid, in which they were soaked, with the addition of onions, black allspice, Bay leaf, sliced fresh mushrooms and a few sprigs of thyme. Salt and pepper to taste. * I usually boil 1,5 l of broth for 2 servings of risotto, it takes me about 1 L.

Ready broth, remove the mushrooms. Onion and spices to throw the soup back in saucepan and keep hot - put on low heat to maintain the broth on the verge of boiling. Extracted mushrooms cut into small pieces.

Fresh or frozen (to give the pre-soaked) mushrooms cut into. Smaller - half, major to similar size pieces. A few whole small mushrooms can be left for decoration.

Shallots minced, a clove of garlic cut into thin plates.

Grate the cheese, or use already grated.

In a shallow frying pan, heat part of the butter along with the tablespoon of olive and put a sprig of thyme, once the thyme starts to give aroma, add garlic. * 100 g of butter I pre-cut into 6 cubes. At this stage, used one.

To garlic with the thyme, add all the mushrooms and fry on high heat for about 3 minutes until Golden.

Podrumyanivaya mushrooms salt and pepper to taste. From the pan remove the thyme can be thrown away. You can also do with garlic, but in my opinion it is very appropriate in the finished dish.

Mushrooms ready to shift into another bowl and keep warm.

In a pan, where roasted mushrooms to add a second cube of butter and a spoonful of olive and fry the finely chopped shallots. It should become transparent, and in any case not to burn or it will taste bitter in the finished dish.

To the onions add the rice on top and fry until transparent rice. Because risotto is not to be warming up, rice should take as much as you can eat at one time - immediately after preparation. Per person - approx one full handful (100-150g).

Pour and evaporate the wine, constantly stirring the rice in a circular motion (clockwise or counterclockwise). From this moment, from risotto to not move.

When the wine is evaporated, you can start to add the broth. First 2 ladle. Continuing to constantly stir risotto, the broth is added gradually one ladle as the evaporation of the previous as soon as the risotto begins to thicken, add the next ladle of broth.

Italians believe that the stage of stirring should last exactly 17 minutes. During this time the rice absorbs all the liquid and the risotto takes on a creamy consistency, while the rice remains "al dente" - ie strong on the inside. If you want to test your risotto for kremovato - swipe the spatula across the frying pan, "breaking" risotto - the band must be closed - properly cooked risotto will begin to "flock" from both sides and quickly closes the held strip. If not "drained" - so you need to add more broth if the rice is already soft - so risotto is overcooked. * In reality it takes me 17 to 20 minutes.

For a few minutes until cooked in the risotto you have to return the mushrooms and gently stir them. Together with mushrooms added the leaves of thyme. Then the fire is turned off.

The next stage is the blend the remaining butter and Parmesan. Butter, melting, gives the dish the very "creamy" and removest.

At the end of the risotto is ready to eat the berries all together again very carefully mixed so that the berries don't choke. *If the berries are still not survived nothing, just the color will get "dirty". The Italians have pure blueberry risotto blue-violet color, but in the case of mushrooms the colors don't mix.

Ready risotto is served immediately and is not subject to the second warm-up. Additionally you can apply the grated Parmesan and, of course, is not superfluous a glass of dry white wine. Just like you can from your kitchen to travel back to the Italian restaurant. Thanks woods, Italian cuisine and TM "Mistral"!

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