Chicory and mushroom risotto
Chicory and mushroom risotto

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chicory and mushroom risotto. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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Chicory and mushroom risotto is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Chicory and mushroom risotto is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook chicory and mushroom risotto using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Chicory and mushroom risotto:
  1. Prepare 2 red chicories
  2. Make ready 4 large portobello mushrooms
  3. Make ready 80 grams Risotto (about 1 small water glass)
  4. Prepare Taleggio cheese
  5. Prepare Drizzle of olive oil
  6. Prepare Red wine
  7. Make ready Salt
  8. Prepare Parmesan cheese

My husband and I like to match to red chicory risotto Valpolicella (red wine from Veneto - Italy). Cook, stirring frequently, until all of the wine has been absorbed. In a medium saucepan over medium heat, bring chicken broth to a simmer. In a large pot or Dutch oven, heat oil.

Instructions to make Chicory and mushroom risotto:
  1. Cut the hard tail of the chicory, then slice it into small bits.
  2. Peel the outer part of portobello mushrooms, then slice into smaller bits.
  3. Add a drizzle of olive oil on a large wide base pan on a medium heat and add the mushroom and chicory.
  4. Meanwhile boil a kettle. You will need about 3-4 glasses of water for 1 glass of risotto.
  5. Once the chicory and mushroom is a little cooked and shrunk, add the risotto and mix for a bit. Add some salt to your taste.
  6. Gradually add little boiled water at a time. I tend to do half a glass or less each time. Mix the risotto frequently throughout.
  7. Once the risotto rice is about to reach al dente and almost all of the water has dried out, turn the heat down and add in few slices of taleggio and mix.
  8. Lastly, add a bit of red wine and mix again.
  9. Serve in a plate and top up with grated parmesan cheese to your liking.

When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Bring the broth to a simmer in a heavy medium saucepan. Keep the broth warm over very low heat. To reheat, add a tiny bit of broth and bring to simmer on the stove, stirring constantly, adding more broth as needed. Season the risotto with salt and white pepper.

So that’s going to wrap this up with this exceptional food chicory and mushroom risotto recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!