Risotto With Mushrooms

by Editorial Staff

Mushroom risotto is made by mixing specially cooked rice and fried mushrooms.

Ingredients

  • Rice (Arborio, Carnaroli, Vialone Nano) – 2 glasses
  • Champignons – 500 g
  • Bulb onions – 2 pcs.
  • Frozen green peas – 1 glass
  • Grated Parmesan cheese – 1 glass
  • Dry white wine – 1/2 cup
  • Garlic – 4 cloves
  • Dry thyme – 1/2 teaspoon.
  • Butter – 2 tbsp
  • Chicken broth – 1.5 l
  • Salt
  • Ground black pepper
  • Olive oil

Directions

  1. Cut the mushrooms into slices.
  2. Finely chop the onion.
  3. In a saucepan, fry the onions in olive oil until transparent.
  4. Add 1 tbsp butter and cover with mushrooms.
  5. When the mushrooms are juiced, add dry thyme and garlic. When the mushrooms are almost ready, add salt and pepper to taste. Put the fried mushrooms in another bowl.
  6. In a saucepan where the mushrooms were fried, melt 1 tbsp butter. Fry the rice a little.
  7. Add wine and stirring until the rice is completely absorbed.
  8. After that, add one ladle of boiling chicken broth at a time, stirring constantly until the rice is cooked.
  9. Add mushrooms to rice, mix.
  10. Add green peas and grated Parmesan cheese. Stir the risotto with the mushrooms.
  11. When serving risotto with mushrooms, sprinkle with finely chopped parsley.

    Enjoy your meal!

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