Risotto is a classic Italian food. At the same time, the taste of this dish is quite understandable and close to us. Mushrooms will help make ordinary risotto more interesting and fragrant. Try to cook rice according to FoodForLife’s recommendations, and this recipe will add to your golden collection.
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- Baking rice (200 g)
- champignons (20 pieces)
- Broth (800-900 ml).
- onion (1 pc.)
- Parmesan cheese (100 g)
- butter (180 g)
- white wine (100 ml)
- olive oil
- dill or parsley
Fry finely chopped mushrooms (mushrooms) in olive oil until golden brown.
In a deep frying pan, stew chopped onions with 80 gr. butter. The onions should be soft, but not golden. After about 5-7 minutes, add the remaining butter. waiting to melt.
Pour the rice, reduce the heat to 4-5 places out of 9 and mix everything well. The oil should cover the rice on all sides. Add wine and salt to taste, mix everything well again and simmer for 2-3 minutes until the wine is absorbed.
Then gradually pour into the hot broth. They added one ladle, mixed it up, cooked it a little, and then added another ladle. And so on until the rice is soft and all the broth has been absorbed. If the broth is done, and the risotto is not soft and sticky, add a little more boiling water.
While the rice is preparing for baking, grate the cheese on a fine grater.
Add fried mushrooms, cheese and finely chopped vegetables to the rice. Mix everything very quickly and serve immediately to the table.
I remember it earlier the realist We shared a recipe for a warm salad with eggs and bacon.