Risotto con Crema, Fungi e Parmigiano Reggiano Creamy Parmesan Risotto with Sautéed Mushrooms
Antique Walnut & Pewter Fork circ. 1880 Bohemia
Recipe by: Chef John V.
Description: In a restaurant, a
cook would prepare both dishes at the same time, so that
when the Risotto was cooked so would be the mushrooms. The
cook would then simply put the Risotto in a warm bowl and
top it with the sautéed mushrooms. While waiting for the
server to come for it, the cook would mix the parsley
leaves with vinaigrette and then top the mushrooms and
risotto the moment the server arrived for pickup, thus
keeping the parsley from wilting under the heat of the
Serving size: 2 people as a main course or 4 as an appetizer.
Preparation time: about 30 minutes
1 cup Italian parsley, washed and dried,
Heat the butter and olive oil in a large
heavy-bottomed pan. Add the onions and thyme and cook over medium heat until
the onion is translucent. Add the rice to the onions, stir the rice
continuously for 2 to 3 minutes until it is glossy and the edges of the rice
grains are translucent. Add the white wine and stir as the mixture bubbles.
Once most of the wine has evaporated, start adding the chicken stock,
about 6 ounces at a time, and stir the risotto continuously to prevent the
rice from sticking. Keep stirring while you add the broth.
Wash the mushrooms very quickly under warm
running water and dry on paper towels as quickly as you washed them. Cut
into quarters, slices and oblique shapes.
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