Risotto with mushrooms, parmesan and sour cream
1 serving
60 minutes
Mushroom risotto with parmesan and sour cream is an elegant dish of Italian cuisine that combines the tenderness of Arborio rice, the richness of mushroom broth, and the creamy texture of cream. Risotto first appeared in Northern Italy, where rice fields along the Po River gifted the world this culinary masterpiece. Mushrooms add an earthy aroma to the dish, while parmesan adds zest and depth of flavor. The light acidity of sour cream refreshes and balances the rich ingredients, and chives add a subtle green note. This risotto is not just food but a cozy gastronomic journey into the atmosphere of Italian family lunches where each ingredient plays an important role in flavor harmony.
1
Fry Arborio rice in olive oil.
- Arborio rice: 100 g
- Olive oil: 10 ml
2
Add mushroom broth and cream.
- Mushroom broth: 100 ml
- Single cream 10% fat: 30 ml
3
Then thicken the risotto with butter and grated Parmesan.
- Butter: 30 g
- Parmesan (Parmigiano Reggiano): 30 g
4
Fry the mushrooms separately.
- Red-capped scaber stalk mushrooms (aspen bolete): 60 g
- Frozen porcini mushrooms: 30 g
5
Finely chop the green onion.
- Chives (ciboulette): 1 g
6
Serve the risotto and mushrooms, sprinkle with chopped green onions, and salt.
- Salt: to taste
7
Garnish with thin slices of Parmesan.
- Parmesan (Parmigiano Reggiano): 30 g