Risotto with Mushrooms and Arugula
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- Ingredients
- 300 grams Arborio rice
- 500 grams mixed Wild mushroom (such as chanterelles, porcini, chestnuts)
- 1 onion (finely chopped)
- 1 garlic clove
- 1 bay leaf
- 1 tsp Dried-porcini powder
- 1 Tbsp olive oil
- 2 Tbsps butter
- 125 milliliters dry white wine
- 700 milliliters Chicken broth
- 2 tsps thyme (finely chopped)
- salt
- peppers
- 2 Tbsps clarified butter
- 2 Tbsps freshly grated Parmesan
- ½ bunch Arugula
- 4 cuts Artichoke (marinated)
Preparation steps
1.
Rinse mushrooms and cut if needed, depending on size.
2.
Heat chicken broth. Saute onion in oil, add bay leaf and porcini powder and squeeze through a garlic press. Add rice and butter, pour in wine and bring to a boil. Add 1/4 of hot broth and season with salt and pepper. Bring to a boil again while stirring. Gradually pour in all of the broth, letting liquid come to a boil several times while stirring. Rice should cook for 20 minutes.
3.
Simultaneously saute mushrooms in portions in hot butter. Season with salt and pepper, stir in thyme and Parmesan and mix in with finished risotto.
4.
Serve with arugula and artichoke.
