| risotto |
| 50g butter |
|
|
cook 5 minutes |
| 1 onion |
chop |
| 250g arborio rice |
|
|
cook several minutes |
| 30g dried wild mushrooms |
soak |
mushrooms |
| 250ml boiling water |
stock |
mix |
|
gradually add over a moderate heat, stirring after each addition and letting it almost boil dry |
| 250ml white wine |
|
| 500ml wild mushroom soup |
|
stir in in batches, simmer 25 minutes or until just tender |
| 150g button mushrooms |
chop roughly |
fry 5 minutes or until tender |
|
stir in, cook few minutes longer |
| 25g butter |
|
| 50g parmesan |
grate |
| sauce |
| 200g shiitake mushrooms |
slice |
|
fry 1 minute |
| 50g butter |
|
| lemon juice |
|
toss in |
| salt and pepper |
| 150ml cream |
mix |
|
stir in, boil rapidly 3 minutes or until thickened slightly |
| 40g tartufato |
| garnish |
| parmesan |
Shave, sprinkle over moulded risotto mounds |