Risotto With Oyster Mushrooms and Dried Porcini Mushrooms
by Editorial Staff
A simple and quick recipe for mushroom risotto – an aromatic, tasty and satisfying dish for the whole family.
Cook: 1 hour
Ingredients
- Rice (medium grain) – 300 g
- Oyster mushrooms – 250 g
- Dried porcini mushrooms – 100 g
- Garlic – 4 cloves
- Bulb onions – 1 pc.
- Parmesan cheese – 50 g
- Dry white wine – 200 ml
- Mushroom broth (from cubes) – 1 l
- Butter – 50 g
- Olive oil
- Salt
- Spice
Directions
- For risotto, it is better to use medium-grain rice – arborio, carnaroli.
-
Soak dried porcini mushrooms in boiling water or mushroom broth (from a cube)
- Heat olive and butter in a saucepan. Cut the onion into small cubes, peel the garlic cloves and fry with salt, pepper and spices until golden brown.
- Fill in the rice, fill it with wine and evaporate it.
- At this time, drain the water or the broth in which the porcini mushrooms were soaked (we will add the broth to the rice further).
- Finely chop oyster mushrooms and porcini mushrooms. Add to a saucepan, mix.
-
Simmer rice with mushrooms over low heat, adding mushroom broth as it evaporates. Stir regularly so that the rice absorbs the mushroom broth.
- Simmer and stir until tender, until the rice is slightly hard on the inside. Add broth (hot water is also possible) as it boils, barely covering the rice.
- Rub Parmesan or other hard cheese and add to the mushroom risotto, mix well.
- Let the mushroom and cheese risotto stand for 5 minutes and serve. Adults can have a glass of white wine)
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