Risotto with bacon and oyster mushrooms: mushrooms and many little speck. This is the secret to keeping the precious taste of mushrooms lightly spiced (thanks smoked bacon). And 'one of the possible variants of wild mushroom risotto: still good and still easy. A simple way to use the delicious oyster mushrooms.
|Easy||4 people||15 min. ||30 min.||€ 7|
|What is needed|
|Carnaroli rice||gr. 320|
|pleurotos mushrooms||gr. 500|
|White wine||1 glass|
|vegetable stock cube||n. 1|
|grated Parmesan cheese||gr. 40|
|salt, pepper, extra virgin olive oil||qb|
- Clean the oyster mushrooms, wash them quickly under running water and cut into thin strips piuttosot.
- Prepare a hot broth with water and a nut vegetale.NB: If you have already prepared a broth with celery, carrot and onion is even better!.
- Peel the garlic.
- Clean, wash and chop the parsley.
- Cut the bacon into strips also.
- To wither, over moderate heat, the garlic, um in some oil in a pan with high sides.
- Add the mushrooms, leaving just a portion (about a handful) to be used later to complete the piatto.Salare and pepper and cook for a few minutes.
- Add the rice and toast it.
- Add the white wine and let evaporate.
- Cook the rice, wetting gradually with the vegetable broth, stirring often. The rice should be added gradually with a ladle. It must be added an amount of liquid that is sufficient to cover the rice: continue adding more only when the previous one has been completely absorbed.
- A few minutes before you finish cooking. add the chopped bacon.
- Aside from heat some oil in a pan and cook the mushrooms kept aside. Dovrenno become crispy.
- A couple of minutes before turning off the rice, remove the garlic and add the chopped parsley.
- Turn off the heat and stir in butter and Parmesan cheese.
- Serve in individual dishes. Add some mushrooms crispy.