La mejor receta de risotto con champiñones
- A pot for the chicken broth.
- A skillet/pan for the rice.
- A wooden spoon.
- A ladle.
- A cutting board.
- 2 bowls for the butter and grated parmesan.
- 1 cup for the white wine.
|1 l. of chicken broth.|
|400 g. of rice (round grain rice).|
|300g. of mushrooms/shiitake.|
|2 garlic cloves.|
|A cup of white wine.|
|70 g. of grated parmesan.|
|70 g. of butter.|
|Salt and pepper.|
First, put the broth in a pot and heat it up until it almost boils. Set aside.
Then, mince the vegetables (and mushrooms if we do not use shiitake).
Next, cook the garlic and onion in a pan with a tablespoon of oil at medium – low temperature until they soften.
Then, add the mushrooms/shiitake and stir fry for 3 – 5 minutes.
Next, add the rice and stir fry for other 2 – 3 minutes. Season with salt and freshly grounded pepper.
Then, pour the white wine and a broth ladle over it and star stiring.
Next, continue adding ladles of broth while stiring until the rice is creamy and “al dente”.
Finally, remove from the heat and add some butter and grated parmesan, mix well and serve.
Optional: Add a cup of cream if the rice is not too creamy.
PLEASE MAKE AN EFFORT TO KEEP MATERIALS AND WORKING AREAS TIDY AND LEAVE EVERYTHING CLEAN