Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, date night porcini & prosecco risotto ♥️🥂. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Date Night Porcini & Prosecco Risotto ♥️🥂 is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Date Night Porcini & Prosecco Risotto ♥️🥂 is something that I have loved my whole life. They are nice and they look fantastic.
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To get started with this recipe, we have to prepare a few components. You can cook date night porcini & prosecco risotto ♥️🥂 using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Date Night Porcini & Prosecco Risotto ♥️🥂:
- Prepare 1 onion - finely chopped
- Prepare 1 garlic clove - minced
- Get 1 large glass of prosecco
- Get 25 g dried porcini (soaked in 1 litre of boiling water for at least 4 hours) then finely chopped (keep the stock)
- Make ready 250 g chestnut mushrooms - finely sliced
- Take 2 tablespoons butter
- Take 50 g grated parmesan
- Get 1 small handful of finely chopped parsley
- Prepare 250 g arborio rice
- Make ready 1 tablespoon veg oil
- Get 1 cube chicken stock
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Instructions to make Date Night Porcini & Prosecco Risotto ♥️🥂:
- Pour the porcini stock into a small pan (leave the bottom bit as it will be full of settled grit from the porcini) heat it on the hob with the chicken stock cube dissolved in. - Keep it hot but not boiling.
- Soften onions and garlic in the oil on low heat for 10 minutes in a wide pan.
- Add the thinly sliced chestnut mushrooms and fry for 5 minutes.
- Add the drained chopped porcini - & fry them for 3-4 more minutes.
- Pour in the arborio rice and fry gently for 2 minutes stirring all the time. - Turn the hob to a medium heat and pour in the prosecco, let bubble till the rice has absorbed it. (keep stirring constantly) Once it’s absorbed, slowly add the hot porcini stock a ladle at a time and keep stirring until each ladle has absorbed. I find it takes about 30-40 minutes and you may need to use extra hot water if the stock runs out.
- Once rice is cooked and liquid absorbed, stir in the butter, chopped parsley, 3/4 of the grated parmesan and a little hot water (the risotto should be dropping consistency) - Serve with rest of the parmesan and a bit of fresh parsley on top!
- Enjoy with the rest of the prosecco 😋🥂
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