Risotto alla Parmigana con Funghi Trifolati

Name: Risotto alla Parmigana con Funghi Trifolati (Parmesan Risotto and Mushrooms with Garlic and Parsley)
Yield: Serves 6
Cuisine: Italian
Ingredients: salt flakes; 100 g chestnut mushrooms; 30 g cold unsalted butter, diced; 450 g (about 2¼ cups) carnaroli rice; 1 handful (about ½ cup) flat-leaf parsley leaves, finely chopped; ½ small white onion, finely chopped; 2 litres Chicken Stock; 85 g unsalted butter; 35 g cold Acid Butter; ½ teaspoon caster sugar; 60 g unsalted butter; 1½ tablespoons extra virgin olive oil; 1 clove garlic, bruised; 3 cups (750 ml) red wine; ¼ cup (60 ml) Brown Stock; extra virgin olive oil, for drizzling; 50 g Grana Padano, freshly grated; 100 g each slippery jack and pine mushrooms, cut into eighths

Parmesan Risotto and Mushrooms with Garlic and Parsley

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

Only make this dish in autumn when wild mushrooms are available; it won’t taste the same if made with just cultivated mushrooms. Trifolati is a style of cooking where an ingredient, often mushrooms but sometimes zucchini, artichoke or eggplant, is tossed quickly in a frying pan with garlic, parsley and olive oil.

Ingredients

2 litres Chicken Stock
85 g unsalted butter
450

Europe
Italy
Main course
Mediterranean
Autumn
Gluten-free

Method

To make the red-wine reduction, melt 15 g of the butter in a small heavy-based saucepan over medium heat. Add the onion and cook for 3 minutes or until soft but not coloured. Add the wine, stock and sugar and bring to the boil, then reduce the heat to low and simmer for 1 hour or until reduced to one-third; you should have about 1