1 In a small bowl, soak the dried mushrooms in 1½ glass hot water for at least 40 minutes. Wash the mushrooms well. Drain the mushrooms and set aside.
2 Wipe the fresh mushrooms with a damp cloth and finely slice them. In a bowl, mix the mushrooms with the lemon juice.
3 In a large pan or cooking pot, melt ⅓ of the butter. Add the sliced fresh mushrooms and cook over medium heat until they give off water and brown.
4 Add the parsley and cook for another 30 second. Remove from heat and move to a plate. In a pot, boil the water from the mushrooms and beef broth as long as necessary.
5 In same pot in which the mushrooms were cooked, sear ⅓ of the butter and the olive oil. Add the onion and cook until soft and golden brown.
6 Add the rice and stir for 1-2 minutes, making sure it is thoroughly coated with oil.
7 Mix in the mushrooms.
8 Add the wine and cook over medium heat until the wine evaporates. Add a ladle of beef broth.
9 To prevent sticking, cook over low heat, stirring with a wooden spatula until the rice fully absorbs the water. Add a little more water and wait for it to be absorbed.
10 Keep adding beef broth little by little, stirring constantly. After 20 minutes, check the rice and add salt and pepper. Keep adding water and stirring until the rice is al dente and still retains some bite.
11 Dice the AYTAÇ BEEF HAM into small cubes.
12 Cook the AYTAÇ BEEF HAM over medium heat in a separate pan.
13 Remove the risotto from the stove and add the remaining butter and kashar cheese. Season with a little black pepper and salt.
14 Stir the AYTAÇ BEEF HAM into the risotto.
15 Let the risotto cool for 3-4 minutes before serving.
16 Sprinkle with fresh seasoning and serve.
17 Servis yapmadan önce risottoyu 3-4 dakika dinlendirin.
4 slices AYTAÇ BEEF HAM
⅓ cup porcini mushrooms
1½ cup fresh cultivated mushrooms
Juice of 1/2 lemon
⅓ cup butter
2 tablespoons chopped parsley
4 cups beef or chicken broth
2 tablespoons olive oil
1 small onion finely chopped
1½ cup medium-sized risotto rice
½ cup dry white wine
Salt and ground black pepper
3 tablespoons grated kashar cheese
10 minutes Preparation Time
20-35 minutes Cooking Time