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Reference to Serving Tasty Radicchio and Mushroom Risotto

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Radicchio and Mushroom Risotto

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To make an extraordinary Radicchio and Mushroom Risotto, here are the materials required:

  1. Provide 150 ml of Risotto rice (Arborio or Carnaroli).
  2. Prepare 100 grams of Radicchio / Red-leaved chicory.
  3. Provide 80 grams of Your favourite mushrooms (2-3 kinds: fresh porcini and chiodini are recommended).
  4. Provide 40 grams of Shallots or onion.
  5. You need 1 clove of Garlic.
  6. Provide 800 ml of Chicken stock or comsomme soup.
  7. Provide 60 ml of White wine (or red wine).
  8. Get 1 tbsp of + 1 tablespoon Extra virgin olive oil.
  9. Take 1/2 tbsp of Butter.
  10. You need 3 tbsp of Parmesan cheese (grated).
  11. Get 1 of Salt and pepper.
  12. Get 1 of Parsley (minced).

After preparing the materials, now you are ready to prepare your 5-star Radicchio and Mushroom Risotto by following the procedures on this section:

  1. Wipe the dirt off from the surface of the mushrooms using a tightly wrung out towel. Cut off the hard part of the stems, and cut into 1 cm cubes..
  2. Cut the radicchio into small pieces, and mince the shallots. Remove the core of the garlic, and mince..
  3. Pour the chicken stock into a pot, and simmer over low heat without bringing it to a boil..
  4. Add 1 tablespoon of oil and the garlic into a different pot, then saute until fragrant. Add the mushrooms, and briefly stir-fry. Transfer to a plate..
  5. Add 1 tablespoon of oil and the butter to the same pot. Add the shallots (or onion), and stir-fry until lightly browned..
  6. Set aside a handful of radicchio, add the rest into the pot, and stir-fry..
  7. Add the rice, and stir-fry until it becomes translucent. Add the white wine, and cook until the alcohol is evaporated..
  8. Add 1 ladleful of the chicken stock into the pot, and simmer over low heat while stirring with a wooden spatula..
  9. When the liquid starts to evaporate, repeat Step 8 to cook through the rice..
  10. When you have about 2 ladlefuls of chicken stock left, add the sauteed mushrooms and the radicchio, which was set aside earlier..
  11. Turn off the heat when the rice becomes al dente. Add the cheese, and stir. Taste it, and adjust the flavour with salt (if necessary) and pepper..
  12. Serve on a plate, sprinkle with the minced parsley, and then it's done..
  13. The radicchio / red-leaved chicory is often used in risotto or pasta in Italy. Its unique bitterness becomes mild after cooking..
  14. Note 1: Adding the mushrooms and a small amount of radicchio at the end gives a nice texture to the dish..
  15. Note: You can use only one kind of mushrooms, but I recommend using a few kinds. It will add more flavour and texture..

Vind stockafbeeldingen in HD voor Radicchio Rosso Salad Fresh Porcini Mushroom en miljoenen andere rechtenvrije stockfoto's, illustraties en vectoren in de Shutterstock-collectie. Elke dag worden duizenden nieuwe afbeeldingen van hoge kwaliteit toegevoegd. To plate: Set a scallion on a serving plate. At one end of the scallion, place a radicchio leaf, cup-side down. Fill the leaf with some risotto, sprinkle with bacon and then cover with a second leaf, cup-side up, to form a "tulip." Classic Risotto with asparagus, mushrooms and shallots.

Recipe : Radicchio and Mushroom Risotto

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