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Kelly B
Risotto with chestnut mushrooms
Risotto with chestnut mushrooms, onion, red wine and Pecorino Romano.
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Ingredients
Directions
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Chop the onion and finely chop the garlic. Clean the mushrooms with kitchen paper and cut into pieces.
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Heat the oil in a pan and fry the onion and the garlic glassy. Spoon the thyme and the rice through it.
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Pour in the wine as the rice grains shine and stir well.
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Cook gently on low heat until all the wine has been absorbed, stirring regularly.
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Add for a dash of the stock. Wait with the next shoot until the moisture from the previous shoot is completely absorbed by the rice.
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In the meantime, heat the oil in a pan and fry the chestnut mushrooms for 5 minutes on a high heat.
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Save some of the mushrooms for the garnish, scoop the rest of the mushrooms through the risotto. Cook for 5-10 minutes, until the rice is done.
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Grate the cheese. Remove the pan from the heat and stir the butter and half of the cheese through the risotto. Season with salt and pepper.
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Let stand 2-5 minutes with the lid on the pan until the risotto is nicely creamy.
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Divide the risotto over the plates, scoop out the rest of the mushrooms and sprinkle with the rest of the cheese and some (freshly ground) pepper.
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Nutrition
555Calories
Sodium34% DV810mg
Fat35% DV23g
Protein32% DV16g
Carbs21% DV63g
Fiber8% DV2g
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