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Ingredients


1 lb of cremini mushrooms
1 quart of vegetable stock
1 each large fresh shallots
6 cup of "Carnaroli" rice
1 bunch of Italian parsley
2 table spoon of olive oil
2 each garlic gloves
3 sprigs of fresh thyme
1 cup of fresh grated Parmigiano
1 cup of grape tomatoes 1/2 bunch of fresh basil.

Risotto with cremini mushrooms and grape tomatoes comfit


Preparation

Cut the grape tomato in half place on a sauce pan, seasoned with sea salt and pepper and olive oil, and place on a very low flame, cook until the tomatoes will sweat in the oil and release his own juices. Chilled in a bowl by putting in the refrigerator with fresh cut chiffonade of basil. Wash and air dry the cremini mushrooms, slices them thin and sauteed in large skillet with light olive oil and the smashed garlic cloves, seasoned with the sprigs leaves of thyme, sea salt and fresh cracked black pepper, add fine chopped Italian parsley at the end, then let it cool down at room temperature. In a large saucepan let it warm up with the olive oil, then add the fine chopped fresh shallots and let it cook until tender, add the rice and toasted until it will start to become light gold color, add the hot vegetable stock and continuing stirring and cooking the rice, at the end when the rise is almost cook as your desire tenderness,add the cremini mushrooms, follow with the Parnigiano cheese with the last touch of extra virgin oil stirring the risotto with the last ingredients, and let rest for few second before serving and presented on the plate.Garnish the risotto with the warm up grape tomatoes comfit on the top


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