Mushroom Risotto
Risotto is a dish originating from Italian cuisine, so be sure to try this delicious mushroom risotto recipe with a bit of wine; it turns out really tasty.
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
6
Servings
- 300 grams porcini mushroom
- 2 teaspoons olive oil
- 2 teaspoons unsalted butter
- 1 onion, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 1 teaspoon garlic
- 1/2 cups white wine
- 2 cups risotto rice, arborio
- 5 leaves basil
- 4 cups chicken broth
- 1/2 cups Parmesan cheese, grated
Preparation
2h
0 mins
Sign up
- In a small pot with boiling water, soak the mushrooms for 30 minutes.
- Remove the mushrooms from the water and set aside. Save the mushroom broth and add the chicken broth.
- Heat the oil and butter in a large skillet over medium heat. Sauté the onions for 10 minutes until they are translucent.
- Add the garlic and cook for 2 more minutes. Add the mushrooms and cook them until they are golden brown.
- Add the white wine and cook over high heat until it has evaporated (about 5 minutes).
- Add the rice and sauté in the butter for 5 minutes.
- Start cooking the rice with ½ cup of broth at a time, constantly stirring the rice with a wooden spoon. Each time the broth has been absorbed, add an additional ½ cup.
- Repeat this until the rice is done, approximately 20 minutes.
- Add the Parmesan cheese, mix, and serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by