Creamy mushroom risotto
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• Arborio Rice
• Fresh mushrooms (porcini mushrooms, shiitake mushrooms or button mushrooms)
• Finely chopped onion
• Minced garlic cloves
• Hot vegetable broth
• Grated Parmesan cheese
•Butter
•Olive oil
• Salt and pepper
• Chopped fresh parsley for garnish
Preparation:
• Clean the mushrooms carefully and cut them into slices.
• In a large skillet, heat a portion of olive oil and sauté the onion until translucent.
• Add the minced garlic and continue cooking briefly.
• Stir in the sliced mushrooms and sauté until they release their water and take on a slight coloration.
• Add the Arborio rice and stir to coat each grain with oil, until pearlescent.
• Pour in the white wine and simmer until completely evaporated.
• Add a ladleful of hot broth and stir gently until absorbed. Repeat, one ladleful at a time, waiting for the liquid to be absorbed before adding another, until the rice is tender and creamy.
• Stir in the grated Parmesan cheese and a knob of butter to enrich the texture of the risotto.
• Season with salt and pepper to taste.
• Serve immediately, garnished with chopped fresh parsley for a touch of freshness.
• Add the Arborio rice and stir to coat each grain with oil, until pearlescent.
• Pour in the white wine and simmer until completely evaporated.
• Add a ladleful of hot broth and stir gently until absorbed. Repeat, one ladleful at a time, waiting for the liquid to be absorbed before adding another, until the rice is tender and creamy.
• Stir in the grated Parmesan cheese and a knob of butter to enrich the texture of the risotto.
• Season with salt and pepper to taste.
• Serve immediately, garnished with chopped fresh parsley for a touch of freshness.
This creamy mushroom risotto makes a refined main course or an elegant accompaniment to various meats. The key to its success lies in careful cooking and the use of quality ingredients.
Enjoy every bite of this delicate and tasty dish.
