Mushroom risotto, video recipe
With the arrival of the first autumn rains, the mushroom season begins. Many people dare to go to the forest to collect them while others stock up on a wide variety in the market. In our case, we have purchased three varieties of mushrooms that we use to prepare a great dish of Italian food: risotto.
Recipe made with our collection Professional stainless steel.
Ingredients
- 2 spring onions
- 1 handful of fresh parsley
- 250 g of boletus
- 125 gr of senderuelos
- 125 gr of black trumpet
- 250 gr of arborio rice
- 1 glass of white wine
- 1 knob of butter
- grated or powdered parmesan cheese
Preparation
- To start it is necessary to make the broth with which we will wet our rice. In a saucepan we put a little onion, the green of the same, parsley, the skins to clean the mushrooms and fry. Moisten with water and let boil for about 15 minutes. We booked.
- In a skillet wide, put a little butter with olive oil and add the finely chopped spring onion. Once it is transparent, the different well-cleaned mushrooms are added and we continue moving.
- Next, add the rice and stir for a few minutes along with the mushrooms and spring onion.
- Add a glass of wine to the rice and let the alcohol evaporate. In the meantime, we keep our broth (which we made earlier) warm for the next step.
- Once evaporated, add a few saucepans of broth and continue stirring. When it absorbs it, we repeat the operation again. Once the grain is al dente, it's time to butter the risotto.
- Mantecar is the Italian verb for adding butter and cheese to the risotto mixture to achieve a creamy texture. We remove our rice and it is ready to serve. Let's eat!
