Wednesday, October 26, 2011


Ahhhh, I just have to make a post about Risotto, I love Risotto and I love cooking Risotto, it is just such a wonderful dish, either on its own or served with meat or fish. Yes it is a rich dish whn made properly but at the same time so versatile and it is even gluten free as the creamyness of the risotto comes from the rice starch
I found some wonderful Chanterel Mushrooms on the market and thought of making a wild mushroom risotto, one of my many favorites as every risotto is a favorite for me.
It is important that a risotto is creamy, but that doesn't mean that there is cream in it. Most chefs in Italy would not speak to you anymore if you ask if they use cream in a risotto, no way! But butter at the end, yes that must go in, plenty of it!
I have added the recipe for you, enjoy it and have a glass of wine while cooking it, I usually cook risotto with friends, it is entertaining, fun and one has a lot to talk while watching the risotto cook.
50 Ml (2 oz) Olive Oil
100 G (4 oz) Butter
600 G (1.25 lb) Risotto Rice
500 G (1 lb) Chanterel Mushrooms
250 G (0.5 lb) Brown Button Mushrooms
150 (5 oz) G Parmesan
200 G (7 oz) Onions
1600 (1.6 quart) Ml Water or a light chicken or beef stock
200 (7 floz) Ml White Wine

Cut the onions in a fine brunoise
Shallow-fry the onions in olive oil without color
Add the rice and shallow-fry some more
Add the white wine and water
Add Mushrooms
Season and simmer for about 15 min
Just before serving add the parmesan and ice
cold butter

The risotto must be slightly al dente and creamy

Serves 10 pax

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