How to Make Mushroom Risoniotto

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How to Make Mushroom Risoniotto Recipe
36 Steps
Ingredients
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1
Supplies

Supplies

2
Leaf parley

Leaf parley

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Portobellos

Portobellos

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Start

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Cut the chestnut mushrooms in thick slices

Cut the chestnut mushrooms in thick slices

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Cut the portobello mushrooms in thick slices

Cut the portobello mushrooms in thick slices

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Start boiling water for the pasta.

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Heat butter and olive oil

Heat butter and olive oil

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Until it's really hot

Until it's really hot

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Bake the mushrooms on high temperature and stir to make the juice go away.

Bake the mushrooms on high temperature and stir to make the juice go away.

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Waiting until the water is boiling.... Add some salt at the end (water boils slower when you add salt from the start)

Waiting until the water is boiling.... Add some salt at the end (water boils slower when you add salt from the start)

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When the mushrooms are ready and the moisture is gone try to keep them warm.

When the mushrooms are ready and the moisture is gone try to keep them warm.

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Bake the portobellos in the same way as the chestnut thingies

Bake the portobellos in the same way as the chestnut thingies

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150 gram of risoni

150 gram of risoni

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Boil according t opackage (12 minutes in my case)

Boil according t opackage (12 minutes in my case)

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Crush and mince 2 cloves of garlic.

Crush and mince 2 cloves of garlic.

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Put all the mushrooms together in the pan

Put all the mushrooms together in the pan

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Add thyme leaves, no branches!

Add thyme leaves, no branches!

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Add thyme and garlic to mushrooms

Add thyme and garlic to mushrooms

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1 tsp balsamico

1 tsp balsamico

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Don't forget to stir the pasta

Don't forget to stir the pasta

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75 ml white wine

75 ml white wine

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Medium fire

Medium fire

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50ml cream

50ml cream

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Add the cream after the wine has been evaporated. Put the fire low

Add the cream after the wine has been evaporated. Put the fire low

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Stir

Stir

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When you start to get tired of it, grab a beer. We're almost there

When you start to get tired of it, grab a beer. We're almost there

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Pasta's ready

Pasta's ready

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Add the pasta and stir it up. Add pepper and salt.

Add the pasta and stir it up. Add pepper and salt.

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Cut some leaf parsley

Cut some leaf parsley

33
Try to make a weird bouquet of the rest of your parley and put it in the fridge (gf read somewhere that's the best way to keep it)

Try to make a weird bouquet of the rest of your parley and put it in the fridge (gf read somewhere that's the best way to keep it)

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Preheated plates (on the heating)

Preheated plates (on the heating)

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Don't try to be too quick when washing the knives.... Ouch

Don't try to be too quick when washing the knives.... Ouch

36
Tuduuuuuu!

Tuduuuuuu!

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