Mushroom risotto recipe.
One of my favorite recipes from Italian cuisine. Mushroom risotto like everyone, I’m sure!
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Ingredients:
Rice for risotto – 300 g
Champignons – 400 g
Dried white mushrooms – 1 handful
Celery – 2 stems
Onions – 1 pc
Rosemary – 2-3 sprigs
White wine – 200 ml
Chicken bouillon
Vegetable oil – 2-3 tbsp
Parmesan – 60 g
Butter – 1 tbsp
Salt to taste
Parsley
1/4 lemon juice
Cooking:
Put onions, celery, dried ceps and rosemary in a blender.
Finely grind in a blender.
Put the resulting mixture into the pan, add the vegetable oil and fry over high heat with constant stirring.
Pour in the white wine, pour rice (do not rinse!) And cook for a few minutes, so that the wine is soaked.
Pour 1 cup of hot chicken broth and cook over medium heat, stirring occasionally.
As soon as rice absorbs the liquid – pour another 1 glass, add the champignons cut into quarters, salt and continue cooking.
As the liquid is soaked up, top up and continue cooking (only 25-30 minutes, until we use 1 liter of chicken broth).
To finish cooking in the risotto add butter, chopped parsley and grated parmesan.
Stir until cheese melts and serve to a table with baked champignons.
Bon Appetit!
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