Mushroom risotto
by Petter Bäcklund
Ingredients:
1 clove of garlic
3 shallots
3 tbsp olive oil
3 dl arborio rice
2 dl white wine
9 dl mushroom broth
150 g baby portobello
mushrooms
20 g dried chanterelles
(or 200 g fresh ones)
75 g butter
3 dl grated Le Gruyère AOP
3 black cabbage leaves
Ground black pepper and salt
Fresh rosemary (2 twigs)
Cook:
Remove the stalks from the black cabbage and dry in the oven at 100°C for up to one hour. Take the cabbage out of the oven when it has got some colour but is not burned.
Peel and finely chop the garlic and shallots. Bring the broth to a boil and keep it heated for later use.
Fry the garlic and shallots in olive oil in a heavy saucepan until transparent. Add the rice, raise the temperature and fry until it becomes shiny. Add the wine and bring it to a boil.
Then add the broth to the saucepan while stirring the risotto. Start by adding 3-4 dl of broth and later add 1 dl at a time as the rice absorbs the broth.Cook on low heat and stir regularly. The rice is finished after about 15-20 minutes (firm texture). Slice the mushrooms and fry them in 50g of butter. Season with salt and pepper. Add the mushrooms to the rice and add grated Gruyère AOP.
Ready to be served with a couple of small knobs of butter, grated Gruyère AOP cheese, black cabbage and some rosemary. Enjoy the risotto with a glass of Chardonnay.
