Yield: 470 g Ingredients Method Notes 1. In a saucepan, bring the stock to a boil, lower the ame and keep hot. 2. In another saucepan, melt butter, add the onion and garlic, and sweat until translucent. 3. Add mushroom slices, stir and remove from pan before browning. 4. Add the dry Arborio rice grains, and stir to coat the grain in the fat. Sauté lightly, but do not allow the grains to brown. 5. Add wine if desired, and stir constantly until the liquid is almost absorbed. 6. Add a ladle of hot stock and stir until absorbed. Repeat, until the rice is tender but still ‘al dente’, remove from heat. 7. Add butter, half the sautéed mushrooms, and grated cheese, and stir in. 8. Serve hot, topped with the remaining mushroom, grated cheese, and garnished with parsley. Risotto ai Funghi 1. To multiply the recipe, multiply all ingredients proportionately. 2. Using hot stock will cook the starch on the rice grains; prevent it from leaching out and becoming a saucy mixture. 3. When making large quantities of risotto, remove from heat well before it reaches its nal doneness, as it will continue to cook with the carry over heat, and the grains will get overcooked. Arborio rice 125 g White stock 400 ml Button mushroom (sliced) 15 g Shiitake mushroom (sliced) 10 g Onion (chopped) 15 g Garlic (minced) 5 g Parmesan cheese (grated) 30 g Butter 15 g +15 g White wine (optional) 30 ml Parsley (chopped) 5 g Equipment Measuring scale Measuring jug Measuring spoon Mixing bowls Green chef knife Green chopping board Sauce pan Ladle Rubber spatula Key Learning Slicing Chopping Mincing Grating Sweating Sautéing Absorption method
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