Mushroom risotto recipe with Parmesano

Pay attention to the recipe shared by Elena Rodríguez and learn how to make a rich mushroom risotto with Parmesan They will do to enjoy a great mushroom risotto.

Ingredients to make mushroom risotto with Parmesano:

1. To make this mushroom risortto we started by chopping onion and mushrooms finely.

2. We are going to cook everything in the same pan, so it must be considerable size. Then, cook over medium heat onion and mushroom with a little olive and salt oil, keep cooking until golden brown and the onion is poached.

3. Apart, in another pot we heat the chicken broth over low heat without boiling. If you want to consult a different recipe from it, you can check the mushroom risotto without broth, a risotto of mushrooms equal but made with cream.

Trick: It is very important not to get the broth at any time out of fire, it must always be hot.

4. Next we recover the first pan and empty raw rice. Without getting to stick we throw the glass of white wine and let it boil until it evaporates.

5. We keep cooking over medium heat and pour the hot broth in the rice pan, both broth and necessary for the rice to be covered. Once this amount of broth is consumed, we repeat this step again. Do it as many times as necessary until optimal cooking of rice. It usually takes between 20-30 minutes. They have into account that the risotto is not bright rice, the ideal cooking is of a little sweet but without broth, as you can see in the image.

Trick: It is very important not to stop removing rice at any time, so we will prevent it from sticking.

6. Once ideal cooking has been achieved, let stand for a couple of minutes. Add the grated Parmesan cheese and remove until it is well incorporated.

7. Serve and enjoy.