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1 hvitl\u00f8kfedd
\n3 sjalottl\u00f8k
\n3 ss olivenolje
\n3 dl arborioris
\n2 dl hvitvin
\n9 dl soppbuljong
\n150 g skogsopp
\n20 g t\u00f8rkede kantareller
\n(eller 200 g ferske)
\n75 g sm\u00f8r
\n3 dl revet Le Gruy\u00e8re AOP
\nsalt og nykvernet svart pepper
\n3 blader svartk\u00e5l
\n2 kvister rosmarin[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.4.2″ global_colors_info=”{}”][et_pb_text _builder_version=”4.10.5″ hover_enabled=”0″ text_orientation_tablet=”left” text_orientation_phone=”” text_orientation_last_edited=”on|tablet” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Skj\u00e6r ut stengelen p\u00e5 svartk\u00e5len og t\u00f8rk den i ovnen ved 100 \u00b0C i omtrent en time. Ta dem ut n\u00e5r de er spr\u00f8, men ikke brent.<\/p>\n
Skrell og finhakk hvitl\u00f8ken og sjalottl\u00f8ken.
\nKok opp buljongen og hold den varm.<\/p>\n
Bruk en kjele med tykk bunn. Stek hvitl\u00f8ken og sjalottl\u00f8ken forsiktig i olivenoljen s\u00e5 de ikke f\u00e5r farge. Tilsett risen, \u00f8k temperaturen og stek til den er blank. Hell p\u00e5 vinen og la den koke inn.<\/p>\n
Under stadig omr\u00f8ring, fortynner du deretter risottoen med buljongen. Start med 3-4 dl og ta deretter 1 dl om gangen ettersom risen absorberer buljongen.<\/p>\n
Kok p\u00e5 svak varme og r\u00f8r ofte. Risen er klar etter omtrent 15-20 minutter (tyggemotstand).<\/p>\n
Rens og skj\u00e6r soppen i skiver. Stek den i 50 g sm\u00f8r og smak til med salt og pepper. R\u00f8r soppen inn i risen og tilsett revet Gruy\u00e8re AOP.<\/p>\n