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Step by Step Instructions
  • Step 1: Place the mushrooms in a bowl with lukewarm water. Allow approximately 15 minutes to soak.
  • Step 2: Drain the mushrooms, finely chop them and keep the water used for soaking.
  • Step 3: Heat the olive oil in a deep nonstick frying pan well.
  • Step 4: Sauté the mushrooms and add the onion.
  • Step 5: When soft enough, add the rice stirring continuously.
  • Step 6: Pour in the wine and wait for 1-2 minutes until the alcohol evaporates.
  • Step 7: Mix in the water used for soaking the dried mushrooms gradually and stir continuously until all excess liquid has been absorbed. Continue adding water for 18 minutes, stirring continuously until the rice is ready.
  • Step 8: Finish off by adding the butter, the grated gruyère cheese, salt and pepper.
  • Step 9: The risotto has to be gooey and the rice shouldn't be overcooked.
  • Step 10: Serve the food hot in a shallow plate and garnish with finely chopped parsley.
Ingredient List
  • 400g Carolina rice
  • 40g dried lentinulla mushrooms
  • 50g dried porcini mushrooms
  • 20g dried morchella mushrooms
  • 1 medium onion, finely chopped
  • 100ml extra virgin, organic olive oil
  • 100ml white wine
  • 100g butter cut into cubes
  • 150g gruyere cheese grated
  • Fleur de Sel
  • ground black pepper
  • parsley, finely chopped

Dried mushroom and gruyère cheese risotto

  • Preparation
    time
    15'
  • Cooking
    time
    40'
  • 4
A delicious risotto enriched with a variety of splendid mushrooms, all growing in Greek forests.
Product Qty
Dried «Porcini» mushrooms from Evia "Dirfis" 1.1oz
$8.75
Dried «Shiitake» mushrooms from Evia "Dirfis" 1.1oz
$6.75
Sea salt with rosemary, from Messinia "Navarino Icons" 14.1oz
$18.95
OR
  Products of Greece
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