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For those who do not know that it is exactly a risotto, we could say that it is a rice that is prepared by adding broth little by little and that it ends with butter giving the dish a creamy consistency.
In a pan or pan put the chopped onion and garlic and let it sauté with a little butter. We also incorporate the chopped mushrooms and season them (if you are going to use dried funghi porcini you will have to hydrate them previously in hot water). We let them cook until they release all the water.
With the soft fire we toss the rice and stir. Incorporate the white wine glass and a ladle of hot chicken broth that we have previously prepared, stirring until it evaporates, about 5 minutes.
Once the first liquid evaporated, add a new ladle of chicken broth to the rice and continue stirring slowly with a wooden spoon. We continue repeating the process until the rice is at its point (it will depend on the kind of rice that you have used, but usually it will be 25-30 minutes). You should get a creamy texture but not excessively soft. The secret is that the rice releases all the starch to get that texture so creamy and characteristic of Italian risotto.
When you consider that it is at its point, mix it with the grated Parmesan cheese, a little butter and stir well. If you want at the end you can take a splash of liquid cream or cream that will make it even creamier.
You can not imagine how delicious this mushroom risotto is!
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You can not imagine how delicious this mushroom risotto is!
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Rebe Delao
07/11/2013 19:40:29
me encanta el Risoto
ninnguna
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