Risotto with mushrooms

2 servings

40 minutes

The recipe is taken from the magazine "Culinary Workshop".

Energy value per serving

• Calories: 802.4
• Proteins: 26.1g
• Fats: 56.8g
• Carbohydrates: 41.7g

Ingredients

• Risotto rice: 100 g
• White mushrooms: 100 g
• Shallots: 1 pc
• Chicken broth: 400 ml
• Dry white wine: 50 ml
• Grated Parmesan cheese: 100 g
• Butter: 50 g
• Olive oil: 40 ml
• Salt: 2 g
• Ground black pepper: to taste
• Saffron: to taste

Cooking steps

1. Fry the chopped onion in olive oil until translucent (5-7 minutes).

   Required ingredients:

   • Shallots: 1 piece
   • Olive oil: 40 ml

2. Add rice and cook, stirring actively, over high heat until the rice becomes transparent.

   Required ingredients:

   • Risotto rice: 100 g

3. Add 1 tablespoon of wine, let it evaporate while stirring. Pour in the remaining wine and wait for it to evaporate again.

   Required ingredients:

   • Dry white wine: 50 ml

4. Then pour in 1 ladle of warm broth, stirring occasionally, and let the rice absorb the liquid.

   Required ingredients:

   • Chicken broth: 400 ml

5. Clean the mushrooms, cut them into cubes, and sauté separately in butter for 5 minutes.

   Required ingredients:

   • White mushrooms: 100 g
   • Butter: 50 g

6. Add sautéed mushrooms to the rice, mix, then add saffron.

   Required ingredients:

   • White mushrooms: 100 g
   • Saffron:  to taste

7. Cook for about 7 more minutes, adding broth as needed. The risotto should be liquid.

   Required ingredients:

   • Chicken broth: 400 ml

8. Season to taste with salt and pepper.

   Required ingredients:

   • Salt: 2 g
   • Ground black pepper:  to taste

9. Cook the rice to al dente (the grains should be slightly firm inside). Turn off the heat.

10. Add a bit of butter, sprinkle with grated Parmesan, mix well, and serve immediately.

    Required ingredients:

    • Butter: 50 g
    • Grated Parmesan cheese: 100 g