Mushroom Risotto with these Crazy Mushrooms!

Von Chef Jean-Pierre · 45 Min.

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Zubereitung

1. Heat the stock. In a heavy casserole about 30 cm wide and 10–15 cm deep, heat 2 tablespoons of olive oil, add the onion and rice, and season with salt and pepper. Stir constantly until the grains turn light gold.
2. Add the Chardonnay and stir until absorbed. Then add the stock one cup at a time, simmering gently and adding the next cup only once each is absorbed, until all the stock is used.
3. Meanwhile, heat 1 tablespoon of olive oil in a sauté pan, sweat the shallots for 2 minutes, then add the sun-dried tomatoes, mushrooms and salt and cook for 5 minutes. Add the port and ½ cup of chicken stock and simmer for 5 minutes.
4. Return to the rice and add more stock until absorbed, stirring slowly. Add the mushroom mixture and the cheeses and stir until almost all the liquid is absorbed.
5. Adjust the seasoning with salt and pepper, stir in the butter and chives, drizzle with truffle oil if using, and serve immediately.

Zusammengefasst aus dem Video von Chef Jean-Pierre. Schau es dir für die Details an.

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