Baked chicken stuffed with buckwheat and mushrooms
2020-08-13 / test@t
Risotto with porcini mushrooms and truffle oil from the chef of Burger
Ingredients
- arborio rice 240 g
- porcini mushrooms 240 g
- butter 80 g
- chicken broth 300 ml
- white wine 80 ml
- onions 80 g
- truffle oil 8 g
- parmesan 80 g
- parsley 4 g
- sea salt 4 g
- freshly ground black pepper 2 g
STEP-BY-STEP COOKING RECIPE
Step 1
Fry the diced onions over medium heat with the addition of olive oil for 3-5 minutes. Add rice to the onion.
Step 2
When the rice grains are clear, add white wine. Evaporate wine and add chicken broth. Bring the rice to an aldente consistency, stirring constantly.
Step 3
Cut the pre-treated porcini mushrooms into cubes. Fry the mushrooms in a saucepan with a thick bottom, add the broth and boil the mushrooms for 3-4 minutes over low heat.
Step 4
Then add rice and onions to the broth. Boil all ingredients.
Step 5
When the rice is almost ready, remove from heat, add the grated Parmesan and a piece of butter. Stir with a spatula until smooth.
Step 6
Put the rice in a plate, sprinkle with truffle oil, sprinkle with grated parmesan and parsley.
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