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 Risotto with Mushrooms and Dried Porcini Mushrooms Recipe
I offer you another risotto with mushrooms. With this simple set of products (rice and mushrooms), it is difficult to invent something new. And yet each of the recipes presented on the site differs in some way.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Rice it is better to use round. From available at us - Arborio. Mushrooms can be any. Dried ones are a very good option, because they give a special broth. Broth - vegetable or chicken. Heat (or cook) the broth. Soak, in part from it, porcini mushrooms.
    Rice it is better to use round. From available at us - Arborio. Mushrooms can be any. Dried ones are a very good option, because they give a special broth. Broth - vegetable or chicken. Heat (or cook) the broth. Soak, in part from it, porcini mushrooms.
  2. After 20 minutes, strain and save the liquid. Due to this simple operation with dried mushrooms, we get a rich mushroom broth, which is useful for us during the preparation of rice.
    After 20 minutes, strain and save the liquid. Due to this simple operation with dried mushrooms, we get a rich mushroom broth, which is useful for us during the preparation of rice.
  3. Wash the rice and leave to dry.
    Wash the rice and leave to dry.
  4. Chop the onion.
    Chop the onion.
  5. Slice the parsley.
    Slice the parsley.
  6. And mushrooms.
    And mushrooms.
  7. Heat the olive oil. And fry the mushrooms for 5 minutes (until soft).
    Heat the olive oil. And fry the mushrooms for 5 minutes (until soft).
  8. Add the whites, salt, pepper and fry for a couple more minutes (until ready).
    Add the whites, salt, pepper and fry for a couple more minutes (until ready).
  9. Then put the mushrooms aside.
    Then put the mushrooms aside.
  10. In the same pan, melt 15 grams of butter and a couple of tablespoons of olive oil. Fry the onion with garlic. Add the rice and fry it too.
    In the same pan, melt 15 grams of butter and a couple of tablespoons of olive oil. Fry the onion with garlic. Add the rice and fry it too.
  11. Add the wine and continue to fry the rice until the wine is completely evaporated. After that, add a couple of ladles of broth and fry until it is completely evaporated. Then again add a couple of ladles and so on in a circle. At the end, add the mushroom broth and thyme. This moment with the complete evaporation of each portion is very important in risotto. Thanks to it, the most consistency is obtained there. At the same time, due to the fact that there is always not much liquid, the rice must be constantly stirred.
    Add the wine and continue to fry the rice until the wine is completely evaporated. After that, add a couple of ladles of broth and fry until it is completely evaporated. Then again add a couple of ladles and so on in a circle. At the end, add the mushroom broth and thyme. This moment with the complete evaporation of each portion is very important in risotto. Thanks to it, the most consistency is obtained there. At the same time, due to the fact that there is always not much liquid, the rice must be constantly stirred.
  12. After about 15 minutes (from the start of frying the rice), add the mushrooms. Salt and pepper. And continue to add the broth as it evaporates.
    After about 15 minutes (from the start of frying the rice), add the mushrooms. Salt and pepper. And continue to add the broth as it evaporates.
  13. When it is ready, turn off the heat, add 45 grams of oil, Parmesan, parsley and mix until the Parmesan melts completely.
    When it is ready, turn off the heat, add 45 grams of oil, Parmesan, parsley and mix until the Parmesan melts completely.
  14. Bon appetit.
    Bon appetit.
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