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{{Wikifiedrecipe}} |
{{Wikifiedrecipe}} |
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+ | ==Ingredients== |
+ | * ¼ cup extra virgin [[olive oil]] |
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− | ===Ingredients=== |
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− | * |
+ | * ¼ tsp coarse [[sea salt]] |
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− | * 1/4 tsp. coarse [[sea salt]] |
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* 5 cups [[water]] or [[vegetable stock]] |
* 5 cups [[water]] or [[vegetable stock]] |
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+ | * ¼ cup [[heavy cream]] |
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+ | * ⅓ cup grated [[Parmegiano-Reggiano]] cheese |
− | * 1 cup [[arugula]] or flat-leaf |
+ | * 1 cup [[arugula]] or [[flat-leaf parsley]], washed, dried and minced |
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− | 2. In saucepan, bring [[water]] or stock to a boil and keep it simmering. Wipe skillet with paper towel and heat again. Add remaining 1/8 cup [[oil]] and heat over medium heat. When fragrant, add chopped [[Onion]] or shallots and reduce heat to medium-low. Cook for 3 to 4 minutes, until translucent but not brown. Add [[rice]] and stir to coat with [[oil]]. |
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+ | # Add chopped [[mushroom]]s and sauté gently until softened, stirring occasionally, 10 to 12 minutes. |
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+ | # Add [[salt]] and [[pepper]] and scrape mixture into bowl. |
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+ | # In saucepan, bring [[water]] or stock to a boil and keep it simmering. |
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+ | # Wipe skillet with paper towel and heat again. |
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+ | # Add remaining ⅛ cup [[oil]] and heat over medium heat. |
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+ | # When fragrant, add chopped [[onion]] or shallots and reduce heat to medium-low. |
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+ | # Cook for 3 to 4 minutes, until translucent but not brown. |
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+ | # Add [[rice]] and stir to coat with [[oil]]. |
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+ | # Add wine and cook for 2 to 3 minutes, stirring continuously and increasing heat to medium, if needed. |
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+ | # Stir often and avoid adding too much liquid. |
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+ | # Stir until melted and combined, and serve immediately. |
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− | ===Other Links=== |
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− | ==See also== |
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− | [[Category:Recipes]] |
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[[Category:Heavy cream Recipes]] |
[[Category:Heavy cream Recipes]] |
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− | [[Category: |
+ | [[Category:Oyster mushroom Recipes]] |
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+ | [[Category:Parmesan cheese Recipes]] |
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+ | [[Category:Risotto Recipes]] |
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+ | [[Category:Shiitake mushroom Recipes]] |
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+ | [[Category:Short-grain rice Recipes]] |
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Latest revision as of 08:07, 17 February 2020
Ingredients
- ¼ cup extra virgin olive oil
- 8 oz coarsely chopped bluefoot mushrooms, or mixed cremini, shiitake and oyster mushrooms, chopped
- ¼ tsp coarse sea salt
- freshly ground black pepper to taste
- ½ onion or two big shallots, finely chopped
- 1½ cups arborio rice
- ½ cup white wine
- 5 cups water or vegetable stock
- ¼ cup heavy cream
- ⅓ cup grated Parmegiano-Reggiano cheese
- 1 cup arugula or flat-leaf parsley, washed, dried and minced
Directions
- Heat large skillet over medium heat and, when hot to touch, add ⅛ cup olive oil and heat until fragrant but not smoking.
- Add chopped mushrooms and sauté gently until softened, stirring occasionally, 10 to 12 minutes.
- Add salt and pepper and scrape mixture into bowl.
- In saucepan, bring water or stock to a boil and keep it simmering.
- Wipe skillet with paper towel and heat again.
- Add remaining ⅛ cup oil and heat over medium heat.
- When fragrant, add chopped onion or shallots and reduce heat to medium-low.
- Cook for 3 to 4 minutes, until translucent but not brown.
- Add rice and stir to coat with oil.
- Add wine and cook for 2 to 3 minutes, stirring continuously and increasing heat to medium, if needed.
- In ½-cup increments, add boiling water or stock, stirring after each addition, not adding more liquid until all is absorbed.
- Stir often and avoid adding too much liquid.
- After 15 to 20 minutes, liquid should be absorbed and rice creamy with a slightly chewy center.
- Remove from heat and stir in mushrooms, cream, cheese and chopped arugula or parsley.
- Stir until melted and combined, and serve immediately.