The mushroom risotto it’s a autumn first course Creamy and Tasty to prepare with all Types of mushrooms: Champignon, Porcini, Mixed… And Dry. A very recipe Easy and fast which will allow you to realize in less than 40 minutes a great risotto dal Enveloping taste and from the pleasant scent of Earth.
Prepare risotto with mushrooms is very easy. The mushrooms (Porcini, Champignon or Mixed) must first be cleaned, cut and sautéed in the pan with Oil and Garlic. Once ready, me I whip a part of it with a little bit of vegetable broth. This way the risotto will still be more Tasty and Creamy. For the rest you have to proceed with the classic cooking of the risotto and towards the end add the mushrooms. When cooked, it will be there Creaming with butter and cheese grated which will make your risotto even more Enveloping and Tasty. Follow mine step by step recipe and you will see how simple it is to prepare this delicious mushroom risotto!
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Risotto with mushrooms (Creamy): recipe with Champignon, Porcini and Mixed
Portions: 2 Portions
For the vegetable broth:
- 1 lt water
- 1 carrot
- 1 it costs celery
- 1 white onion
- 1 fungus
For the sautéed mushrooms:
- 400 gr champigno mushrooms
- 2 cloves garlic
- olive oil
- salt and pepper
For the risotto:
- 180 gr risotto rice
- 50 gr butter
- 1 spring onion
- half glass White wine
- 40 gr grated cheese
How to make risotto with mushrooms
Prepare the vegetable broth. In a saucepan pour 1 liter of water and add 1 carrot, 1 celery stick, 1 onion, 1 mushroom and parsley stems. Bring to a boil and let it boil for 30 minutes. NOTE: if you want you can cook the risotto with simple boiling water but the risotto will be less tasty.
Meanwhile, clean the mushrooms eliminating the earthy ends. Wash and dry them. Slice the mushrooms.
In a large-bottomed pan pour a dash of olive oil and add 2 cloves of garlic. As soon as the garlic begins to fry, add the mushrooms and sauté over a high flame.
Add salt, add the chopped parsley and finish cooking the mushrooms.
Put half the mushrooms in a container, add half a ladle of broth and blend them with the mixer. Set aside both the cream of mushrooms and the mushrooms.
Cook the risotto. In a saucepan put half the butter and the sliced onion. Let it fry over a low flame until the onion wilts.
Add the rice and toast it until the grains become translucent.
Add the white wine and let the alcohol evaporate. Add 2 ladles of boiling broth and start cooking.
As soon as the risotto boils again, add the mushroom cream, add salt and continue cooking. Add boiling broth when needed.
When there are a couple of minutes left to cook, add the sautéed mushrooms.
When cooked, turn off the heat and add the remaining butter and grated cheese. Stir vigorously until the risotto becomes creamy. Cover with the lid and let it rest for 1 minute before serving.
Your mushroom risotto is ready to taste. Add a grind of black pepper, a little parsley and, to taste, more cheese.