Ingredients:
2-3 cups of risotto rice
2 cloves of garlic
some lemon peel
A sprig of rosemary
1 tsp of thyme
1 truffle
1 l. of chicken stock
0.5 l of beef stock
2 onion
1 tbsp olive oil
400g wild mushroom mix
1 knob of butter
1 glass of white wine
100g gouda cheese
100g parmesan cheese
1 tbsp basil oil (basil leafs blended with olive oil)
The day before: Place your risotto rice in an airtight container with some lemon peel, 2 cloves of garlic, a sprig of rosemary, a tiny bit of thyme and a truffle. Leave it overnight.
Warm up the two types of stock.
Chop the 2 onions finely. Gently sweat them in a bit of olive oil until translucent.
Chop the 2 cloves of onion from the rice. Add them to the onion and sweat a further 2 minutes.
Turn up the heat a bit and add the mushrooms. Fry them until they release all their liquid and start frying. It will take some 10-15 minutes.
Add a knob of butter. Stir it in.
Take off heat and set aside.
Without washing the pan, add a bit of extra oil if it's very dry and add the rice after having removed the lemon peel and truffle. Fry it for a few minutes while stirring.
Add a glass of white wine. Let it evaporate.
Add the mushroom and onion mix.
Ladle in just enough of the hot chicken and beef stock to just cover the rice. Let it simmer slowly. The rice needs to be wet all the time but no completely drowned. Stir the rice slowly now and again. This will rub them against eachother and release the starch wich will make the risotto sticky. Keep adding stock until the rice is comepletely cooked.
Shred the gouda, parmesan and the truffle from the rice.
When the rice was nearly done, I added some of my basil oil (fresh basil leaves blended with olive oil). This is optional.
Add a squirt of sherry wine.
This is the consistency you are looking for in the rice. Try biting one to see if it's properly cooked.
Stir in about a tablespoon of butter.
Add the cheese and truffle.
Serve on a warm plate.
1 comment:
Looks great
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