Risotto with Mushrooms and Cream

17/01/2014
Ivan
fromIvanNovice3990
"A perfect taste and first-class aroma, guaranteed by the classic combination of white wine, mushrooms and parmesan!"
Preparation15 min.
Cooking40 min.
Тotal55 min.
Servings2-3
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Ingredients

  • rice - 1 cup (250 g)
  • mushrooms - 10.5 oz (300 g), fresh
  • white wine - 2/3 cup (150 ml)
  • cooking cream - 1/2 cup (120 ml), liquid
  • carrots - 1 small
  • onions - 1 head
  • garlic - 2 cloves
  • broth - 1, mushroom or chicken
  • butter - 1/3 cup (80 g)
  • cheese - 3.5 oz (100 g), grated
  • parmesan - 2 oz (60 g, ) grated
  • dill - 1 - 2 tablespoons, chopped, fresh
  • oregano - dried, to taste
  • black pepper
  • white pepper
  • salt - to taste

Preparation

Boil the rice in salted water and let it drain well. In a large deep skillet, heat the butter and fry the cleaned and sliced mushrooms. Once the mushrooms soften well, add the chopped onion, garlic and carrot.

Reduce the heat and once the vegetables soften, add the rice, stir, and top up with the wine. Stir once again, and once the alcohol evaporates, add the cream and broth. Leave on the stove for a few minutes, gently stirring with a wooden spatula.

Finally, season it with the spices, stir and remove from the heat. Mix the risotto with the grated parmesan and serve with a little grated cheese.find similar recipes here

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