La mejor receta que tenéis es la pasión. - Ferran Adriá
The best recipe you have is passion. - Ferran Adriá

jueves, 25 de junio de 2015

Risotto de hongos / Mushroom risotto

Yum

Hola a todos! Luego de mucho tiempo logré hacerme un espacio para poder subir una nueva receta.
Esta haciendo mucho frío en esta parte del mundo y se me ocurrió que hacia falta un buen plato para combatir el frío, por eso hoy les traigo: Risotto de hongos.
El risotto (como la quiche que subí previamente) es un plato que se lo hace de mil formas, sobre todo, por los distintos tipos de risotto que podemos hacer: de carne, de calabaza, de parmesano, de marisco, incluso con tuétano! (pero esa receta la voy a subir otro día).
Espero que les guste, y como siempre, puedan compartir con quien quieran!

Hello everyone! After a long time I could make some time and be able to upload a new recipe.
It's getting really cold in this part of the world and I thought it was needed a good dish to fight the cold, so that is why today I bring to you: Mushroom risotto.
The risotto (as the quiche I uploaded before) it's a recipe with a thousand versions: with meat, pumpkin, parmesa, seafood, even with bone marrow! (but I'll post that recipe some other day).
I hope you like it, and as always, you could share it with those you love.


Ingredientes (2 porciones): 
-1 lt caldo de verduras o pollo.
-1 cebolla grande.
-2 ramas de apio.
-100 ml vino blanco.
-150-200 grs arroz carnaroli.
-300-500 grs de hongos. (yo use para una porción 100 grs de champignones frescos y un puñado grande de hongos secos).
-50 grs. parmesano rallado.
-1 cda.. manteca.
-Aceite de oliva.
-Sal y pimienta.
-Perejil picado.
-Jugo de limón.

Ingredients (2 serves):
-1 lt chicken or vegetable stock.
-1 large onion.
-2 celery sticks.
- 100 ml white wine.
-150-200 grs. carnaroli rice.
-300-500 grs. mushrooms. (I used for one serve: 100 grs of fresh mushrooms and a handful of dried mushrooms).
-50 grs greated parmesan.
-1 tablespoon butter.
-Olive oil.
-Salt and pepper.
-Chopped parsley.
-Lemon juice.

Primero poner el caldo al fuego y llevar a hervor. Una vez que rompe hervor, mantener a fuego minimo. Tomar un poco del caldo caliente y cubrir los hongos, dejar reposar hasta que los hongos esten suaves y tiernos.
Picar finamente la cebolla y el apio, rehogar a fuego no muy fuerte con aceite de oliva y dejar cocinar sin que se dore.
Una vez cocido subir el fuego al máximo, agregar el arroz y cocinar durante un minuto revolviendo, luego agregar el vino blanco y dejar evaporar el vino sin dejar de revolver.
Agregar los hongos frescos cortados (reservar algunos para el final), los hongos re hidratados con su caldo (NO TIRES el caldo, no solo tiene el sabor de los vegetales sino de los hongos y va a ayudar a potenciar el sabor del risotto) y una primera cantidad del caldo. Agregar sal y pimienta. Bajar el fuego e ir revolviendo y agregando caldo a medida que el arroz vaya necesitando. El arroz tardara alrededor de 20 minutos (pero pueden ir probando para ir viendo el punto que tiene).
En los últimos minutos, mientras el arroz termina de cocinarse, poner en una sarten caliente un poco de manteca y los hongos frescos cortados. Tienen que cocinarse separados, si se llena la sarten y no tienen espacio entre ellos van a terminar "hervidos". Una vez cocidos y dorados, poner en un bowl, con el perejil picado, sal y un chorrito de limón.
Una vez que el arroz esta listo, sacar del fuego, agregar la manteca y el parmesano y revolver hasta que disuelvan.
Servir el risotto y colocar los hongos con el perejil encima, terminar con parmesano rallado.

First of all, put the stock on the heat and let it boil, once it boiled, turn the heat to a minimum and keep it like that.
Take some hot stock and submerge the dried mushrooms, let it rest until they are soft and tender.
Slightly chop the onions and the celery, fry in a medium heat pan with some olive oil without colouring them.
Once they're cooked, turn heat up to the maximum, add the rice and fry it for a minute, stirring it, then add the wine and let it evaporate without stop stirring it.
Add the fresh chopped mushrooms (keep some for the end), the re hydrated mushrooms with their stock (DO NOT throw it away, it has not only the vegetable flavour but also the mushrooms flavour and it'll maximize the risotto flavour) and a first ladle of hot stock. Add salt and pepper. Low the heat and keep stirring it and adding stock every time the rice needs it. The rice will take around 20 minutes (but you can taste it to see if it's done).
In the last minutes, while the rice finish cooking, put some butter in a hot pan and the remaining mushrooms. Don't cook them too close because they'll end up like "boiled". Once cooked and golden, put them in a bowl, with the chopped parsley, salt, and some lemon juice.
Once the rice is ready, turn off the heat, add the butter and the parmesan and stir it until they melted.
Serve the risotto and put the mushrooms with the parsley on the top, end it with grated parmesan.


Espero que les haya gustado y lo hagan! Suscribanse al blog para recibir las recetas al mail y ahora también pueden seguirme en Facebook, Twitter e Instagram. Saludos!! 

I hope you like it and cook it!! Subscribe to the blog to receive the recipes on your mail and now you can also follow me on Facebook, Twitter and Instagram. See you!!
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19 comentarios:

  1. Wow - this mushroom risotto looks so good - so think and hearty!

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  2. Yum, this looks delicious! We are huge fans of mushrooms, and mushroom risotto is one of my favourite comfort foods. Your version sounds fantastic, and I will definitely be trying it out!

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    Respuestas
    1. Thank you! Let me know how it turns out! Send me a picture to Facebook or Twitter :D
      https://www.facebook.com/foodlosophy1
      https://twitter.com/foodlosophy1

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  3. Hi Santiago, it's the dead of winter here in New Zealand so I am also craving winter comfort food. I am a huge risotto and also mushroom fan so this looks like absolute heaven to me right now. Too bad it's bedtime, or I would be tempted to cook it right away! But there's always tomorrow :). Pinned for then!

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    Respuestas
    1. I'm really happy that you like it :) If you cook it, please let me know how it turns, send me a pic to Facebook or Twitter :)
      https://www.facebook.com/foodlosophy1
      https://twitter.com/foodlosophy1

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  4. I love easy dinners like this one. It looks like a winner for our family!

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  5. This looks delicious! A favorite dish with a favorite ingredient (mushrooms)... Perfect combination!

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  6. I yummed this for later, I am a huge risotto fan!

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  7. This risotto looks really good, man! Was also great to read some Spanish again. It's been a while since I was able to practice a little :D

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    Respuestas
    1. Thank you!! I hope you make it and enjoy it!!! If you want more updates of my recipes you can join me on Facebook or Twitter :D
      https://www.facebook.com/foodlosophy1
      https://twitter.com/foodlosophy1

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  8. I have a weakness for risotto, especially mushroom risotto. This looks perfectly rich and creamy!

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  9. Yummy! This mushroom risotto looks amazing!

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  10. Yum, I'm a big fan of mushrooms in risotto and this looks great to warm up on a cold day.

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