Risoni with Mushrooms and Parmesan
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Gastrotools
Recipes from professionals
Risoni, which also goes by the name orzo, is a type of pasta that resembles rice grains. You can find it in well-stocked supermarkets with the pasta. You can use it, for example as here, instead of rice in a risotto. In this version, it is accompanied by mixed mushrooms, parmesan, and chervil.
Servings
: 4
servings
Ingredients
500
g
mixed mushrooms
3
shallots
2
cloves
garlic
butter for frying
400
g
risoni (also known as orzo)
2
dl
dry white wine
1
l
chicken stock
2
dl
heavy cream
150
g
freshly grated parmesan
20
g
butter
1
bunch
chervil
salt and pepper
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Instructions
Step 1/10
Clean the mushrooms. Cut any larger mushrooms into bite-sized pieces.
Step 2/10
Peel and chop shallots and garlic, and sauté both in butter in a pot for a couple of minutes, until the onions are soft.
Step 3/10
Add risoni, and continue sautéing for another minute.
Step 4/10
Add the white wine, bring the pot to a boil, and let it simmer with frequent stirring, until the wine is almost evaporated.
Step 5/10
Now add the chicken stock little by little, so it is slowly worked into the risoni and absorbed.
Step 6/10
Add the cream, and let it simmer further, until the risoni is cooked tender.
Step 7/10
Now add grated parmesan and butter, and let it melt into the dish.
Step 8/10
Season to taste with salt and pepper. If the risoni becomes too dry, you can add a little extra chicken stock.
Step 9/10
Fry the mushrooms in butter in a pan, until they release liquid and take on color. Toss 2/3 of the mushrooms into the risoni.
Step 10/10
Serve in deep plates, and top with the remaining mushrooms and fresh chervil.
