Soak wild mushrooms in 100 ml of water until they are soft (approximately 10 minutes).
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| Ingredients to make light and healthy risotto: |
| 100 ml of dry white wine 10 g of wild mushrooms, soaked in 100 ml of boiling water until they are tender 250 g of mushrooms 2 garlic cloves, machacados 300 g of rice for risotto 200 ml of vegetable broth , kept in boiling over low heat. |
Ingredients to make light and healthy risotto:
2. drain and reserve the liquid, and add the reserved juice of mushrooms to the vegetable broth.
3. Cut wild mushrooms and fresh mushrooms together.
4. In a large pan, heat a little water, add the mushrooms and cook over low heat until they are soft and the water has evaporated.
5. Add 1 tablespoon of olive oil, raise the heat and add the rice and stir until the rice, oil and mushrooms are well mixed.
6. Add the wine, mix well and let the wine evaporate.
7. While stirring, gradually add the hot broth, letting it evaporate before adding more. This takes between 15 and 20 minutes.
