Last Saturday I followed a cooking seminar by Yiannis Lucacos on risotto! It was a very nice experience to work with such a talented chef! Here I have the recipe to share!
For approximately 1 Kg of broth
20 g . olive oil
150 g . onion , thinly sliced
20 g . garlic cloves
500 g . stems from mushrooms
50 g . white wine
1,3 kg chicken broth
100 g . dried mushrooms
Overheat a saucepan, add olive oil and sauté the onion until soft . Add the garlic, the stems and dried mushrooms. Continue to sauté until they get soft. Deglaze with wine and add the chicken broth. Let it cook for 45 minutes. Strain with a fine strainer , let it cool and store in the refrigerator.
Mushroom risotto with Parmesan and truffle oil
400 g . risotto rice (such as Arborio )
80 g . olive oil
100 g . onion, chopped
20 g . garlic, chopped
200 g . white wine
1.5 kg. mushroom broth
500 g . mushrooms cut into quarters
80 g . grated parmesan
60 g . fresh butter
10 g . thyme, chopped
10 g . chives , chopped
white truffle oil
Heat the broth and keep warm throughout the preparation.
Heat a pan, add olive oil and the mushrooms cut into quarters , season with salt and saute until they start to get a golden color. We keep the sautéed mushrooms in a pan until the risotto is finished.
Heat a second pan, add olive oil and sweat the onion . Cook until it is soft and gets a slightly golden color. Add garlic and rice and sauté for 2-3 minutes.
Deglaze with the wine and let it absorb completely before adding the broth.
Add the hot broth in small doses , stir constantly and allow to absorb all the liquid before adding any more broth. The quantity of the broth should be enough to cover the rice. Stir and cook in low heat.
Add the mushrooms and keep adding broth until the rice becomes al dente and has the desired texture.
Remove the pan and add the thyme, the parmesan, butter and truffle oil .
Cover the pot and let it rest for 2-3 minutes.