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Deborah

Deborah Dana

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Recipe of Mushroom Risotto
Recipe

Mushroom Risotto

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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.
Learn more about Deborah Dana

Ingredients

6 portions
  • 300 grams porcini mushroom
  • 2 teaspoons olive oil
  • 2 teaspoons unsalted butter
  • 1 onion, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 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

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.

PRESENTATION

Serve with grated Parmesan cheese on the Risotto.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Diana Riedel
03/03/2019 12:28:25
super fácil, yo la hice y le agregue tocineta, quedo genial👌

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