Boletus’ Risotto πŸ„πŸš

Happy Mother’s Day!!! Hope you have had a wonderful day and you enjoyed a delicious meal with your loved ones. I was thinking this week about which recipe should i make for my mother and in the last minute she told me she’d love to eat a Boletus’ risotto, even though now it’s not the time for mushrooms, you can find them dehydrated at a good price. It’s a delicious, luxury and elegant idea and acompanying with good white wine it’s pretty perfect. This plate maybe it’s a bit difficult and you have to give some tries to nailed it, but don’t worry Β for helping you, here it’s aΒ Jamie’s Oliver video


Time: 4o minΒ Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β  Portions: 5-6


Ingredients

  • 200 gr – 1 cup arborio o carnaroli 🍚
  • 2 branches of a celery
  • 1 white onion
  • 40-50 gr dry boletus
  • 1 litre of a vegetable broth
  • 125 gr of butter
  • 75-100 gr grated parmesan cheese
  • 1 cup – 200 ml of a gorgeous white wine.
  • vegetable oil and parsley
  • Optional: top with fresh stir-fry πŸ„

 

Instructions

  1. Stir-fry the celery and the onion, untilΒ it’s translucent.
  2. While heat the broth, and set a cup aside.
  3. Put in the cup the boletus, so they rehydrate.
  4. Add the rice to the pan (my trick for rice)
  5. Then pour in the wine and let it evaporate. You can chop the boletus in this few minutes.
  6. Now you can little by little the broth, add also the boletus.
  7. When the rice is nearly done, add the butter and the cheese, let it melt.
  8. Now plate it up, and you can decorate with parsley and top with mushrooms if you like.
  9. Enjoy this stunning risotto paring it with a whiteΒ stunning wine XD

 

 

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