tastycraze.com»Recipes»Main Dishes»Risotto»Tender Risotto with Mushrooms

Tender Risotto with Mushrooms

Yordanka KovachevaYordanka Kovacheva
Novice
2k15k51
Nadia Galinova
Translated by
Nadia Galinova
Tender Risotto with Mushrooms
Image: Yordanka Kovacheva
1 / 5
06/10/2021
Favorites
Cook
Add
Report
Preparation
15 min.
Cooking
24 min.
Тotal
39 min.
Servings
2
"Risotto with mushrooms - delicate texture and an irresistible taste"

Ingredients

  • rice - 9 oz (250 g), Arborio or Carnaroli
  • mushrooms - 9 oz (250 g), chanterelle or field mushrooms
  • extra virgin olive oil - 40 g
  • onions - 2.1 oz (60 g), shallots
  • dry white wine - 2.7 fl oz (80 ml)
  • mushroom broth - about 22 fl oz (650 ml) or vegetable broth
  • parmesan - 1.7 oz (50 g)
  • butter - 1 oz (30 g)
  • parsley - 3 stalks
  • black pepper - by taste
  • salt - by taste
measures

How to cook

Put the mushroom broth on the stove over low heat and maintain the temperature. Clean your mushrooms with a damp cloth and a special knife.

Chop the shallots and fry them in olive oil with a pinch of salt until they turn translucent - about 3 minutes.

Pour the rice and stir for another 3 minutes to fry it well. Add the wine and cook for 2 minutes.

Pour the hot broth in several portions and before pouring the next portion, the previous one must be completely absorbed. Stir at all times. Before you add the last portion, add the mushrooms - sliced. The whole process will take you 15-16 minutes, in order for the rice to be al dente and cover in a creamy sauce.

Put the butter and half and a little more grated Parmesan in the risotto. Stir briefly, so that everything can melt and mix well. If necessary, season the tender mushroom risotto with salt.

Serve the tender mushroom risotto, sprinkled with the remaining Parmesan cheese, chopped parsley and a pinch of freshly ground black pepper.

Rating

5
51
40
30
20
10
Give your rating:
Facebook
Favorites
Twitter
Pinterest