Nothing could be simpler, more effective and delicious than a good creamy risotto with fall flavors! After the salmon and leeks release, here’s the mushroom version you asked me a lot on Instagram ?
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Easy Mushroom Risotto
| Preparation time | 30 Minutes |
Ingredients
- 1 fried onions
- 150 g mushroom of your choice
- olive oil
- 160 g Risotto Round Rice
- 5 a key white wine
- 60 a key vegetable broth or poultry
- 50 g grated parmesan
- fresh parsley
- Salt and Pepper
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instructions
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Chop the onions and mushrooms and fry them in a large skillet with oil for 5 minutes. Remove it from the skillet and set it aside.
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In the same pan, put the rice and roast it for a few minutes until it becomes a little transparent. (From this moment on, be careful when mixing the rice: you need to be flour so you don’t break the grains and thus release the starch; which makes the risotto soggy.)
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Then remove the mixture with the white wine and wait until it evaporates completely.
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Once the wine has completely evaporated, add a ladle of broth and mix gently. Wait until the water is absorbed before adding it to the ladle.
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After the last scoop is almost absorbed, add the previously cooked onions and mushrooms.
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When all the broth is absorbed, add the grated Parmesan cheese and chopped parsley and adjust the seasoning before serving!
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