Deborah Dana

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Deborah Dana

Mushroom Risotto

Name: Mushroom Risotto
Prep time: 120 min
Cook time: 120 min
Yield: 6
Cuisine: Italiana
Ingredients: 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 soup; 1/2 cups parmesan cheese, grated

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Deborah Dana

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The risotto is a dish native to Italian cuisine, so be sure to try this delicious recipe of mushroom risotto with a little wine, it is very rich.

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Ingredients

6 portions

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Preparation

In a small pot with boiling water soak the mushrooms for 30 minutes.

Remove the fungi from the water and store separately. Save the mushroom broth and add the chicken broth.

Heat the oil and butter in a large skillet over medium heat. Brown the onions for 10 minutes until they are translucent.

Add the garlic and cook for 2 more minutes. Add the mushrooms and cook until golden brown.

Add the white wine and cook over high heat until it has evaporated (approximately 5 minutes).

Add the rice and brown 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.