14.8 oz Arborio rice
1.76 oz dried Italian mushrooms
2/3 cup extra virgin olive oil
4 cloves garlic, minced
1/2 cup finely chopped onion
5.3 oz fresh Pleurotus mushroom, sliced
5.3 oz fresh Paris mushroom, sliced
5.3 oz fresh Shiitake mushroom, sliced
5.3 oz fresh Shimeji mushrooms, separated
Olive oil
Garlic, minced
Salt and white pepper
1/4 cup dry white wine
6 cups almost boiling chicken broth
3 tablespoons Roti sauce
1 tablespoon chopped fresh parsley
2 tablespoons unsalted butter, softened
8.8 oz grated Parmesan cheese
2 sprigs of fresh thyme (for garnish)
14.8 oz Arborio rice
1.76 oz dried Italian mushrooms
2/3 cup extra virgin olive oil
4 cloves garlic, minced
1/2 cup finely chopped onion
5.3 oz fresh Pleurotus mushroom, sliced
5.3 oz fresh Paris mushroom, sliced
5.3 oz fresh Shiitake mushroom, sliced
5.3 oz fresh Shimeji mushrooms, separated
Olive oil
Garlic, minced
Salt and white pepper
1/4 cup dry white wine
6 cups almost boiling chicken broth
3 tablespoons Roti sauce
1 tablespoon chopped fresh parsley
2 tablespoons unsalted butter, softened
8.8 oz grated Parmesan cheese
2 sprigs of fresh thyme (for garnish)
Dry the mushrooms for 10 minutes, then drain and reserve
In a hot pan with oil and garlic, sauté all the fresh mushrooms and reserve
In a large saucepan, caramelize the onion and garlic in oil
Add the dried mushrooms and fresh mushrooms and cook for 2-3 minutes
Add the rice and cook for 2-3 minutes, seasoning with salt and pepper
Pour in the white wine and let it evaporate
Gradually add the chicken broth, stirring constantly, until the rice is cooked (about 16 minutes)
Add the Roti sauce, chopped parsley, Parmesan cheese, and softened butter
Mix well and serve hot, garnished with thyme.
