Risotto with mushrooms
4 servings
40 minutes
Mushroom risotto is an exquisite dish of French cuisine that combines the tenderness of creamy rice with the rich flavor of white mushrooms. Although risotto is more commonly associated with Italian gastronomy, its variations with wine and butter have found a place in French tradition as well. The classic recipe involves sautéing onions in butter, adding rice and spices, and then slowly cooking with water. Dried white mushrooms soaked in shallot aromas add a special depth of flavor. The final touch includes white dry wine, grated cheese, and additional creamy notes that make the texture velvety. This dish is suitable for both a cozy dinner and a formal reception, impressing guests with its rich aroma and harmonious combination of ingredients.
1
In a deep skillet, sauté the onion in butter.
- Onion: 1 head
- Butter: 100 g
2
Add rice, salt, pepper, bay leaf, thyme to the onion, pour in water, cover with a lid, and cook on low heat for about 20 minutes.
- Rice: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 1 piece
- Thyme: 0.3 bunch
3
Soak dried white mushrooms in warm water for an hour, then sauté with shallots in butter.
- Dried porcini mushrooms: 100 g
- Shallot: 1 head
- Butter: 100 g
4
Combine mushrooms with rice, add wine, grated cheese, remaining butter, salt, and pepper. Mix everything.
- Dried porcini mushrooms: 100 g
- Rice: 300 g
- Dry white wine: 50 ml
- Hard cheese: 100 g
- Butter: 100 g
- Salt: to taste
- Ground black pepper: to taste
