Risotto with black trumpets

Recipe from Easy Cook

Serves: 4    Ready in: 55 min    Prep time: 5 min    Cook time: 50 min    Level: intermediate

Ingredients:
2 tbs butter
1 large onion, chopped
2 garlic cloves, smashed and chopped
1 sprig thyme
Cayenne powder
White pepper and sea salt
1 cup Arborio rice
1 cup fresh or dried black trumpet mushrooms, cleaned
1 bay leaf
4-5 cups hot chicken stock made from cube
¼ cup cream
¼ cup grated Parmigiano-Reggiano or Grana Padano

Method:
1. Melt the butter over medium heat. Add the onion and a pinch of salt. Sauté until the onion is soft and translucent but not brown, about 5 minutes.
2. Add onion and a pinch of salt. Sauté until the onion is soft and translucent but not brown, about 5 minutes. 
3. Add garlic and thyme, white pepper and cayenne powder to taste. Sauté briefly. Add the rice and stir constantly, coating the rice in the oil, about 2 minutes. 
4. Add the mushrooms and bay leaf and stir to incorporate. 
5. Turn heat to low. Add a ladle-full of chicken stock to the pan, just enough to cover the rice. Stir constantly, until the stock is all but completely gone. Continue for 30 to 40 minutes, a ladle at a time, until the risotto is cooked, slightly al dente, and creamy. 
6. Remove bay leaf and thyme. Fold in the cream and Parmigiano-Reggiano. 

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