La Cipollina Recipe

Mushroom Risotto

Serves- 6-8 People

Ingredients

1. 1lb Risotto
2. 8 cup Chicken Stock
3. 1 onion, chopped
4. 1 cup dehydrated mushroom
5. 1 cup white wine
6. 4 sprigs thyme
7. ½ # Butter, and 2 tbsp.
8. Parmigiano Reggiano
9. Salt and black pepper

Prepping List:

1. Sauce Pot, or large sauté pan
2. Serving Plate
3. 1 Chef Knife
4. 1 Slotted Spoon
5. 1 Cutting Board

To Make Hericot o'vere:

1. In a boiling pot with salted water, add mushrooms and allow to rehydrate for 2 hours

Cooking Directions:

1. In a large sauté pan oven medium heat, sweat onions
2. Add risotto, and sauté rice, deglaze with wine
3. Add 2 cups of chicken stock, allow to simmer... After simmer out, repeat the process of adding the chicken stock 3 more times
4. Once the risotto is cooked,  add ½ butter directly to the risotto
5. Afterwards, in a sauté pan, add 1 cup of chopped mushrooms
6. Add ½ cup of the water from the mushroom, add risotto
7. Season with fresh thyme, salt pepper
8. Off flame, add cheese

Serving Suggestion:

1. Place the risotto on a serving dish, garnish with graded parmiginao reggiano