Name: Oven Risotto with Mushrooms
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 1 bardak Arborio rice; 60 g coarsely chopped parsley leaves; 2 yemek kaşığı cold unsalted butter; 60 ml extra-virgin olive oil; 3 g garlic clove; 3 bardak Homemade chicken stock or low-sodium chicken broth; 4 adet lemon wedges; 1 yemek kaşığı lemon zest; 1 medium onion; 1 pound mixed wild, shiitake, and/or crimini mushrooms; 2 ounce parmesan; 2 adet pepper; 1 çay kaşığı red pepper flakes; 1 çay kaşığı salt; 6 çay kaşığı thyme sprigs; 120 ml vermouth or white wine

Malzemeler

Malzemeler
1 bardak Arborio rice
60 g coarsely chopped parsley leaves
2 yemek kaşığı cold unsalted butter
60 ml extra-virgin olive oil
3 g garlic clove
3 bardak Homemade chicken stock or low-sodium chicken broth
4 adet lemon wedges
1 yemek kaşığı lemon zest
1 medium onion
1 pound mixed wild, shiitake, and/or crimini mushrooms
2 ounce parmesan
2 adet pepper
1 çay kaşığı red pepper flakes
1 çay kaşığı salt
6 çay kaşığı thyme sprigs
120 ml vermouth or white wine

Hazırlanışı

Preheat oven to 350°F (175°C). Clean mushrooms and slice into ¼-inch pieces.

Finely mince onion and garlic. Heat 13g butter in a large oven-safe pot over low heat.

Add onion and garlic to butter; cook gently 3–4 minutes until soft and translucent, stirring occasionally.

Oven Risotto with Mushrooms

Malzemeler

Hazırlanışı

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