Mushroom Risotto

Ингредиенты

• Рис арборио1.68 чашка (320 г)
• Шампиньоны кремини300 г
• Лук1 шт (110 г)
• Чеснок9 г
• Белое вино121.21 мл
• Овощной бульон1000 мл
• Пармезан12 ст.л. (60 г)
• Сливочное масло2.86 ст.л. (40 г)
• Петрушка плосколистная2.5 ст.л. (10 г)
• Оливковое масло32.97 мл
• Соль12.5 щепотка (5 г)

Приготовление

1. 1

   Warm the stock

   Keep the vegetable stock hot in a separate pan over low heat throughout the cooking.

2. 2

   Saute the mushrooms

   Brown the sliced mushrooms in olive oil until golden, then set aside, leaving the flavour in the pan.

3. 3

   Toast the rice

   Soften the chopped onion and garlic, add the rice and toast for a minute until the edges turn translucent.

4. 4

   Add the wine

   Pour in the white wine and stir until it has almost fully evaporated.

5. 5

   Add stock gradually

   Add the hot stock one ladle at a time, stirring often and waiting until each addition is absorbed before adding more, until the rice is creamy and al dente.

6. 6

   Finish the risotto

   Stir the mushrooms back in, then beat in the butter and parmesan off the heat. Rest briefly, scatter with parsley and serve.