One of the risottos that I like the most is mushroom because they bring a flavor that for me is delicious. Whenever I can try to prepare it in the autumn season, when we can find mushrooms, since they give it a better touch than frozen or canned mushrooms although with these it is also quite tasty, it is a matter of wanting to get into the kitchen ! In recipes, I show you how to make mushroom risotto and Parmesan cheese with poplar mushrooms, but at home you can do it with those you find in the market or in the field. Lets go with this delicious recipe!
| 🚻 2 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make mushroom risotto and Parmesan cheese: |
| 150 grams of carnaroli 75 grams of Ãlamo 1 liter of vegetable broth 1 pinch of ground garlic 50 grams of grated Parmesan cheese 100 milliliters of white wine 1 pinch of salt 1 jet of olive oil extra virgin |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make mushroom risotto and Parmesan cheese:
1. We clean the mushrooms, we wash them well, we chop them slightly if there is any very large and let them drain to start preparing the CEPS and Parmesan risotto.
2. Sale the mushrooms in a wide casserole with a few drops of hot oil. We are constantly stirring and after two or three minutes we withdraw them and reserve them. They will have released juice that we leave in the casserole.
3. We put the rice, we distribute it throughout the base and place the casserole on the fire continually moving the rice with the mushroom juice for one or two minutes.
Trick: You can also use arbor variety rice
4. Add part of the vegetable broth, until it is well covered and we are cooking. We remove from time to time and add more broth (in small quantities) as it is dry to continue with the preparation of the risotto of mushrooms and Parmesan cheese.
Trick: If you don have homemade broth you can use water and a vegetable broth pill.
5. We check the cooking point and when it is almost done we add a splash of white wine, the mushrooms we had reserved, a pinch of garlic powder and stir well.
6. Add the Parmesan cheese and mix to melt. We try and if necessary we rectify salt.
7. We serve the risotto of mushrooms and Parmesan cheese as soon as it is ready. To accompany, a tomato and mozzarella salad is perfect. And if you want to discover more simple and flavor recipes like this, stop by my blog target = _blank re = nofollowlos candy secrets of cuca. Bon Appetite!
