Risotto with portobello

Category: Dishes from cereals and flour products
Kitchen: italian
Risotto with portobello

Ingredients

rice 400 g
bulb 1
garlic 3 cloves
dry white wine 30 g
chicken broth 1.8 - 2 liters
olive oil 2 - 3 tbsp. l.
butter 20 g
grated parmesan cheese 70 - 100 g
portobello (mushrooms) 8 - 10 pcs.

Cooking method

  • Rice "ARBORIO" is best for risotto. I took it.
  • I cooked chicken broth in a separate saucepan. Then it must be kept constantly on low heat in order to pour hot into the rice. I also cut only the portobello caps into thin slices and fried them separately. Do not forget to add salt.
  • Chop the onion and garlic finely, fry in olive oil until golden brown. Add dry rice, stir until each rice is dipped in oil. Add wine. Stir the rice until the wine is completely evaporated. Add a scoop of hot broth and immediately add some salt. Stir the rice constantly so that it absorbs the broth evenly. When the broth is absorbed, add another scoop. And so, constantly stirring the rice and adding the broth, cook until the state of "al dente", so that the inside of the rice is a little hard. After that, add fried mushrooms to the rice, mix, add butter, let it dissolve and finish cooking by adding grated cheese. Stir until the cheese is melted and serve.
  • The taste is creamy.

Time for preparing:

40 minutes

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