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Mushroom risotto


Mushroom Risotto Ingredients

  1. Rice (aborio) 200 g
  2. Dried mushrooms 50 g
  3. Garlic 1 clove
  4. Dry wine 50 ml
  5. Hard cheese to taste
  6. Vegetable oil 40 ml
  7. Butter to taste
  8. Salt to taste
  • Main ingredients: Mushrooms, Rice, White Wine
  • Serving 2 servings
  • World CuisineItalian Cuisine

Inventory:

Grater, Pots, Cooker, Measuring cup, Kitchen spatula, Frying pan, Knife, Strainer, Plate or bowl, Tablespoon

Cooking risotto with mushrooms:

Step 1: Prepare the mushrooms, garlic and cheese.


To prepare our risotto, you can use both fresh and dried mushrooms, with edible forest mushrooms and artificially grown champignons, which can be purchased at any supermarket. In our case, dried porcini mushrooms were used. So, thoroughly rinse them under running water, put them in a deep plate or bowl and fill them with clean hot water (4 - 5 glasses). Mushrooms should become soft, so leave them to soak for about 30 minutes.

Then pour the water with mushrooms into a small pan through a sieve. Naturally, the mushrooms will remain in the sieve, we are not in a hurry to get them, let the excess liquid drain.

In the meantime, the mushrooms are "freed" of water, we arm ourselves with a grater and grind the cheese into any convenient plate. Turn on the medium heat, put the pan on the burner and pour 20 ml vegetable oil. Then peel the garlic from the husk and after the oil has warmed up, put the clove (whole) into the pan. Fry it for several minutes until a golden blush from all sides, so that he has time to give his flavor to the oil, after which the clove can be removed, we will no longer need it.

Step 2: Fry the mushrooms.


We spread the mushrooms in the aromatic oil, add salt, mix thoroughly and fry for about 20 minutes, periodically stirring with a kitchen spatula.
But the water that remains from under the mushrooms needs to be heated. We will need it, but not soon, so it is better to put the pot on low heat.

Step 3: Cook the rice with mushrooms.


Now turn on the medium heat on another adjacent burner, put a clean pan and pour the remaining 20 ml vegetable oil. As soon as it warms up, pour the rice, mix and fry until slightly transparent. Then we add wine to it and mix again. By the way, wine can be used both white and red, the main thing is dry.

So, when most of the alcohol evaporates, transfer the fried mushrooms, add salt to taste and mix with a kitchen spatula. Now we pour about a glass of hot "mushroom water" and do not stop stirring, we wait until the rice completely absorbs it. Then pour the next glass of liquid and so on until the rice is completely cooked.
Next, add grated cheese, butter to the risotto, mix thoroughly, turn off the heat and cover the pan with a lid. Leave the dish for another 1 - 2 minutes.

Step 4: Serve the risotto with mushrooms.

Risotto is served hot on the second. It can be decorated with a sprig of parsley or other favorite herbs to taste. This dish does not need any additions, so you can safely call everyone to the table, because our delicious, tender risotto with a rich mushroom aroma is ready!
Enjoy your meal!

Recipe Tips:

- It is better to use olive oil as a vegetable oil, and Parmesan as a hard cheese.

- Risotto with mushrooms is often cooked with onions. To do this, you need to grind it with a small cube and first send to fry. After you can add garlic or limited to one onion.

- The correct risotto can be prepared not only from the popular Arborio rice, but also from such varieties as: carnaroli, vialone nano, baldo, rum, padano.