Mushroom risotto – Italian classics and a great vegetarian dish.
For him, we need a vegetable broth, which is best cooked from two onions, a celery stalk and two carrots. There should also go bay leaf and those herbs that you have at hand: cilantro, parsley (with roots), thyme and a little celery root. You need to cook the broth for half an hour (salt to taste), and then strain the vegetables from the liquid – we need it. The volume of the finished broth is one liter.
In addition, we need the following ingredients:
- 250 g Arborio Rice
- 250 g of ceps (frozen can be used)
- 150 ml dry white wine
- 1 onion
- 80 g parmesan
- 50 g butter
- 2 cloves of garlic
Finely chop the onion and garlic. Cut fresh mushrooms into slices, if frozen mushrooms – defrost, drain all the liquid and gently pat them with a paper towel. Melt the butter in a pan and fry the onions for 2 minutes, then add the garlic. We continue to fry for another minute. Now you need to pour mushrooms into the pan – we cook another two minutes. After this, pour arborio rice. Mix thoroughly, we need the rice to be covered with the juice that is in the pan. Now pour the wine. Increase the heat, let the sauce boil and boil almost completely. Now is the time for the broth. It can not be poured all at once. The technique is this: scoop up soup ladle, add to the pan. Mix and wait until it evaporates. Following is another ladle. And so – until you use up the whole broth. In general, rice should be cooked with broth for twenty minutes – no less. Overexposure is also not worth it. Now that the rice is ready, sprinkle it with grated Parmesan directly in the pan. Cover and leave for 5-10 minutes. Then mix thoroughly. Now everything is ready. Store cool white wine on the table and tune in to the Mediterranean mood.