Risotto with mushrooms
2 servings
40 minutes
The recipe is taken from the magazine "Culinary Workshop".
1
Fry the chopped onion in olive oil until translucent (5-7 minutes).
- Shallot: 1 piece
- Olive oil: 40 ml
2
Add rice and cook, stirring actively, over high heat until the rice becomes transparent.
- 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.
- Dry white wine: 50 ml
4
Then pour in 1 ladle of warm broth, stirring occasionally, and let the rice absorb the liquid.
- Chicken broth: 400 ml
5
Clean the mushrooms, cut them into cubes, and sauté separately in butter for 5 minutes.
- Porcini mushrooms: 100 g
- Butter: 50 g
6
Add sautéed mushrooms to the rice, mix, then add saffron.
- Porcini mushrooms: 100 g
- Saffron: to taste
7
Cook for about 7 more minutes, adding broth as needed. The risotto should be liquid.
- Chicken broth: 400 ml
8
Season to taste with salt and pepper.
- 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.
- Butter: 50 g
- Grated Parmesan cheese: 100 g