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 ?
Easy Mushroom Risotto
|Preparation time||30 Minutes|
- 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
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.
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.)
Then remove the mixture with the white wine and wait until it evaporates completely.
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.
After the last scoop is almost absorbed, add the previously cooked onions and mushrooms.
When all the broth is absorbed, add the grated Parmesan cheese and chopped parsley and adjust the seasoning before serving!
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