How to make mushroom risotto
Originally from Italy, the mushroom risotto is an extremely delicious dish and very nutritious. In addition, it is a recipe suitable for vegetarians.
The preparation of a risotto , of whatever kind, requires a certain technique, but it is not a difficult dish to achieve as many affirm. If you focus and follow the basic steps, you will get to do it successfully and from then on, it will come out automatically every time you cook one.
Important: this recipe has mushrooms and mushrooms . It is necessary to clarify that although both come to be the same, it is generally known as "mushroom" to the largest fungus and "mushroom" to the smallest white.
Of course, you can use only mushrooms, simply duplicate the amount of these and ready.
Do it with arborio rice, any other type, although it could work, it would not have the same result in terms of texture.
Mushroom risotto recipe
Ingredients (2 people)
- 1 cup of arborio rice
- 100 grams of fresh mushrooms (If they are dry, use half)
- 100 grams of fresh mushrooms (if they are dry, also use half)
- 2 liters of vegetable broth
- 1 large onion
- 1 tablespoon of butter
- Half a cup of white wine
- Grated parmesan cheese
If the mushrooms and mushrooms are dry, hydrate them in warm water 10 minutes before beginning to make this recipe. If they are fresh, cut them on wheels.
Chop the onion into small squares.
Grab a large pot, add the butter and sauté the onion until transparent. Add the white wine and stir until the alcohol evaporates.
Add the mushrooms, salt and pepper to taste and stir for a couple of minutes.
Add the rice and stir a few more minutes.
From this moment on, you are going to start pouring the vegetable broth little by little and take note of this, if you used dehydrated mushrooms and mushrooms, mix the water where you hydrated them together with the broth. It will reinforce the flavor and give a brown color to the dish.
In principle add a couple of cups of the broth to the pot and stir without stopping. You should not stop stirring during the whole preparation of the dish.
As the liquid dries, add more broth. Ideally, never completely dry the liquid, but not that it is a soup.
Check the salt and pepper and keep stirring and adding liquid if necessary. And stir, do not stop.
This process lasts 20 minutes. After this time, check the taste and texture of the rice grain, it should be "al dente", that is, soft on the outside and with a very slight firmness when biting it.
Turn off the fire. If you have an electric stove, remove it from the stove. Add about 3 or 4 tablespoons grated Parmesan cheese and 1 tablespoon butter, stir well and serve.
Eat your mushroom and mushroom risotto at once so that you can enjoy the perfect creaminess and al dente grain.
Fact: if you are a strict vegetarian, substitute sofrito butter for olive oil, and do not put Parmesan cheese at the end.For example, a bit of grated goat cheese at the time of serving, gives an incredible touch of flavor.
You can also mix several types of cheese. Be creative.
Mushroom risotto with cream
Some people put a spoonful of cream just at the time of putting out the fire.
This can help the consistency of the risotto is more creamy.
Be free to do so. Toss 1 or 2 tablespoons depending on the amount, stir well and ready.
If you liked this mushroom risotto recipe, try this other pumpkin risotto.
Other recipes that I'm sure you'll love it:
- Chicken to the orange recipe
- Chicken curry
- How to make rice with milk
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