Risotto with fresh mushrooms
Instructions
Cut the onion into thin slices and put to cook with garlic in a pan with low sides, with a spoon of oil and a knob of butter. When you pour the golden mushrooms and let flavour for a few minutes, adding one tablespoon of water.
Add the rice and mix it a minute, then pour in once all the wine and let it evaporate. Add a ladle of hot broth at a time, waiting until it has been absorbed before pouring another and, stirring constantly, Cook the rice for at least 20 minutes.
It is important to stir the rice very often to allow all coffee beans come in contact with the bottom of the pot and cook. When it is cooked-try to check (the grains must be compact but not hard in the Center-add a knob of butter and Parmesan. Stir the risotto to mix and let him stir for one minute. Serving with chopped parsley.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 400 gr of rice for risotto
- 1 clove of garlic
- 1 small onion
- 1/2 glass of dry white wine
- 1 litre of broth
- grated Parmesan
- 2 butter nuts
- 150 g fresh mushrooms