Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, date night porcini & prosecco risotto ♥️🥂. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Date Night Porcini & Prosecco Risotto ♥️🥂 is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Date Night Porcini & Prosecco Risotto ♥️🥂 is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have date night porcini & prosecco risotto ♥️🥂 using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Date Night Porcini & Prosecco Risotto ♥️🥂:
- Make ready 1 onion - finely chopped
- Prepare 1 garlic clove - minced
- Get 1 large glass of prosecco
- Prepare 25 g dried porcini (soaked in 1 litre of boiling water for at least 4 hours) then finely chopped (keep the stock)
- Make ready 250 g chestnut mushrooms - finely sliced
- Make ready 2 tablespoons butter
- Get 50 g grated parmesan
- Make ready 1 small handful of finely chopped parsley
- Get 250 g arborio rice
- Get 1 tablespoon veg oil
- Make ready 1 cube chicken stock
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Instructions to make Date Night Porcini & Prosecco Risotto ♥️🥂:
- Pour the porcini stock into a small pan (leave the bottom bit as it will be full of settled grit from the porcini) heat it on the hob with the chicken stock cube dissolved in. - Keep it hot but not boiling.
- Soften onions and garlic in the oil on low heat for 10 minutes in a wide pan.
- Add the thinly sliced chestnut mushrooms and fry for 5 minutes.
- Add the drained chopped porcini - & fry them for 3-4 more minutes.
- Pour in the arborio rice and fry gently for 2 minutes stirring all the time. - Turn the hob to a medium heat and pour in the prosecco, let bubble till the rice has absorbed it. (keep stirring constantly) Once it’s absorbed, slowly add the hot porcini stock a ladle at a time and keep stirring until each ladle has absorbed. I find it takes about 30-40 minutes and you may need to use extra hot water if the stock runs out.
- Once rice is cooked and liquid absorbed, stir in the butter, chopped parsley, 3/4 of the grated parmesan and a little hot water (the risotto should be dropping consistency) - Serve with rest of the parmesan and a bit of fresh parsley on top!
- Enjoy with the rest of the prosecco 😋🥂
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