Risotto with mushrooms Quick and easy recipe
Mushroom risotto: I used porcini mushrooms but other types of mushrooms are fine too, porcini certainly give more flavor, I used dried porcini mushrooms and frozen mushrooms, obviously if you have fresh ones it's even better!
Ingredients for 2 people
- 160 gr of arborio rice
- 10 gr of dried porcini mushrooms
- 30 gr of frozen mushrooms
- 1 knob of butter, extra virgin olive oil
- 1/2 liter of vegetable broth
- 1 sprig of parsley
- 1/4 onion
- 1/2 glass of white wine
How to make mushroom risotto
Soak in a small bowl with warm water i dried porcini mushrooms for about an hour
In a pan, sauté with a clove of garlic for 5 minutes i frozen mushrooms cut into slices
remove the garlic, add salt and set aside. Prepare some broth with a vegetable (or mushroom) cube and a liter of water, add a few ladles of the soaking water from the dried mushrooms. Use part of the oil of the sautéed mushrooms and put it in a saucepan with a knob of butter and another tablespoon of extra virgin olive oil, brown the finely chopped onion inside until it becomes transparent, just a few moments
add the rice and toast and season for a minute
then add the previously sautéed mushrooms and the dried ones you have soaked, turn and pour less than half a glass of white wine into the rice and mushrooms ... let it evaporate, now add a sufficient amount of broth to cover the rice and turn, season with salt and turn the rice often, adding more broth so that the rice is always covered, repeat this operation until cooked, usually 15-18 minutes depending on the type of rice.
when cooked, you can add some parmesan and stir for a softer and more enveloping taste, or simply add some freshly chopped parsley. And your porcini mushroom risotto is ready. Enjoy your meal!
WINE PAIRING: Breganze Pinot Nero DOC, Riviera Ligure Di Ponente Rossese DOC, Colli Amerini Rosso DOC.
In this blog for wine and liqueur combinations I consulted the site: www.bodegasdevino.org
Enjoy your meal!