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mushroom-risotto.html
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<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<meta name="viewport" content="width=device-width, initial-scale=1.0">
<title>Mushroom Risotto</title>
<link rel="stylesheet" href="style.css">
</head>
<body class="italy">
<h1>Mushroom Risotto</h1>
<img src="img/mushroom_risotto.jpg" alt="Traditional Italian-style mushroom risotto on a plate">
<h2>Description</h2>
<p class="description short">You got the rice, the mushrooms, the wine, I mean it's risotto, what more could you want? Fuggetaboutit.</p>
<h2>Ingredients</h2>
<div class="ingredients">
<ul>
<li><b>1 ounce</b> dried porcini mushrooms</li>
<li><b>1 cup</b> hot water</li>
<li><b>1 (32 ounce) carton</b> beef stock</li>
<li><b>¼ cup</b> olive oil</li>
<li><b>3 cloves</b> garlic</li>
<li><b>1 tsp.</b> dried rosemary</li>
<li>salt & pepper to taste</li>
<li><b>1 cup</b> white wine, divided</li>
<li><b>¼ cup</b> butter, divided</li>
<li><b>1</b> shallot, chopped</li>
<li><b>1¾ cups</b> arborio rice</li>
<li><b>⅓ cup</b> parmesan cheese, grated</li>
</ul>
</div>
<h2>Directions</h2>
<ol class="directions">
<li>Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.</li>
<li>Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.</li>
<li>Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.</li>
<li>Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.</li>
<li>Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.</li>
<li>Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.</li>
</ol>
</body>
</html>