20 Recipe: mushroom risotto | Kitchen – Latest News, Breaking News, Top News Headlines
Mushrooms are one of my favorite products. Collecting them by hand is a ritual that I was able to experience in European autumn, its natural season, and in which there are countless dishes such as stews, roasts, rice.
Advantageously, some varieties have been obtained in our country for some time, all of which are grown because our seasons are different. Mushrooms – which are the edible part of mushrooms – are high in protein, nutrients, and most importantly, water. Depending on the variety, their taste ranges from delicate to intense. The best known in our area is the mushroom, but we also have oyster mushrooms, porcini mushrooms, portobello, shitake, all fresh and of good quality, there are also dried ones that concentrate much more their aroma and taste.
Mushrooms cook relatively quickly and go well with almost any product. At the end of the year I present a very simple recipe that can certainly be combined with one of the meats that are prepared at the end of the year.
3 cups rice (can be tree-like or national)
3 cups of mushrooms of each type
1 pearl onion
3 cloves of garlic
1 cup of white wine
1 liter of poultry broth
½ cup of olive oil
½ cup butter
1 cup of parmesan cheese
Ground black pepper
Finely chop the pearl onion and garlic, fry in a small saucepan with olive oil.
Add the rice and stir for 2 minutes.
Quarter the mushrooms and add to the preparation, stir for another 2 minutes.
Add the white wine, wait for it to reduce, and then season with salt.
Add the boiling chicken stock to cover the level of the rice and start stirring slowly as it cooks for about 20 minutes; When the liquid dries out, add more broth.
When the rice is cooked, let the liquid dry until we see the bottom of the pot when you move the rice.
Turn off the heat and add the butter, parmesan, black pepper and chopped parsley.
Stir until creamy, let stand for 2 minutes and serve.
Note: For 5 people.
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