Mushroom Risotto
Mushroom Risotto
This video shows risotto recipe - a famous dish of italian cuisine.Mushroom risotto achieved by mixing of rice cooked special way and fried mushrooms. In this case champignons. In the end you get dish with inexpressible texture and taste.
Ingredients:
2 cups rice (Arborio, Carnaroli, Vialone Nano)
500 gr champignons
2 onions
4 garlic cloves
1/2 t.s. dry thyme
1/2 cup dry white wine
1 cup frozen peas
1 grated Parmesan
Salt
Pepper
Olive oil
2 tb.s. butter
1.5 l chicken broth
Heat oil in a large pot. Add onion and cook, stirring often, until translucent. Add 1 tablespoon butter, garlic, mushrooms, and thyme. Cook until the mushrooms have softened and are golden, then season with salt and pepper. Remove mixture from the pot.
Melt remaining tablespoon butter in the pot and add the arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty. Add the wine and cook until the wine has mostly absorbed.
Add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. Stir often and cook until the risotto is al dente and creamy, not mushy.
Add the mushroom mixture back into the rice.
Stir in Parmesan and peas then garnish with parsley. Serve warm
Please visit my page on Facebook: / glebskypovar