Starred Chef

Of course, I am happy to help you create a dish worthy of a star chef with high quality ingredients and modern cooking techniques. Here is my step-by-step recipe for an exceptional mushroom risotto: Ingredients: 300g Arborio rice 1 litre vegetable broth 200g fresh mushrooms (shiitake, girolles, or oyster mushrooms) 1 chopped onion 3 cloves garlic, chopped 2 tablespoons of butter 1/2 cup dry white wine 1/2 cup grated Parmesan cheese Olive oil Salt and pepper Preparation of ingredients: Clean the mushrooms with a brush and cut into small pieces. Finely chop the onion and garlic. Grate the parmesan cheese. In a saucepan, bring the vegetable broth to a boil and hold it over low heat. Preparation of the risotto: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the onion and garlic and cook until they are translucent. Add the mushrooms and cook for 5-7 minutes until tender. Reserve some of the mushrooms for the decoration of the dish. Add the rice and stir to fry for 2-3 minutes until lightly toasted. Pour in the white wine and stir until it is completely absorbed by the rice. Add a ladle of hot broth and stir until absorbed. Repeat this process by adding a ladle of broth each time the previous liquid is absorbed by the rice. The rice must be cooked, but still firm. Add the reserved mushrooms and grated parmesan and stir until the cheese is melted and the risotto is creamy. Add a tablespoon of butter and stir until the butter has melted. Training and presentation: Pour the risotto into warm plates. Decorate the top with reserved mushrooms and a few sprigs of fresh chives or parsley. Tips for tasting: The risotto should be served warm for maximum flavors and textures. Enjoy each bite while taking the time to mix the ingredients. For a perfect wine pairing, opt for a dry and mineral white wine, like a Chablis or Sancerre. Recipe History Lesson: Risotto is an emblematic dish of Italian cuisine, native to the North of....