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Ingredients
- 430 ml (1 3/4 cups) dried wild mushrooms (boletes, chanterelles, morels...)
- 30 ml (2 tbsp) olive oil
- 1 garlic clove, finely chopped
- Salt and freshly ground black pepper
- 125 ml (1/2 cup) 35% cooking cream
- 80 ml (1/3 cup) butter
- 2 large French shallots, minced
- 430 ml (1 3/4 cups) Arborio rice
- 200 ml (7/8 cup) white wine
- 750 ml (3 cups) chicken broth
- 160 ml (2/3 cup) Parmesan, grated
- 125 ml (1/2 cup) Parmesan shavings
- 15 ml (1 tbsp) chives, finely chopped
Preparation
- In a bowl, soak the mushrooms in boiling water. Let swell for 15 minutes.
- Remove the mushrooms and press out the moisture.
- Pass the water through a sieve held over a bowl, keeping 250 ml (1 cup).
- Chop the mushrooms coarsely.
- In a skillet, heat the oil over medium-high heat. Brown the garlic and chopped mushrooms for 1 to 2 minutes, stirring continuously.
- Season with salt and pepper.
- Add the cream and reduce the heat to medium. Simmer for about 5 minutes.
- Remove from the heat and set aside.
- In a saucepan, heat the butter over medium heat. Sweat the shallots for 2 to 3 minutes.
- Add the rice and cook for 2 minutes, stirring continuously.
- Moisten with white wine and cook, stirring occasionally, until the rice has absorbed all of the liquid.
- Add 250 ml (1 cup) of chicken broth and continue cooking, stirring frequently.
- Once the rice has absorbed all of the broth, add the mushroom water.
- Continue cooking, gradually adding the rest of the broth as the rice absorbs it.
- Remove from the heat.
- Add the mushroom mix and grated Parmesan. Stir.
- Divide and place on serving plates.
- Garnish with Parmesan shavings and chives. Serve.
