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Thursday, 3 December 2015

Italian mushroom risotto recipe

Risotto is not so difficult to make as it may seem. It takes some time and patience but the result is worth it. This traditional Italian-style mushroom risotto is so delicious... just the right plate for these cold days:-) Follow this step-by-step recipe and enjoy it:-)

You need (for 4 portions):

- 280g (10 oz) rice
- 300g (10 oz) mushrooms (I use the frozen ones)
- 1 garlic clove
- 1 onion
- 1 carrot
- 60ml (3tbsp) white wine
- 25g (1 tbsp) butter
- 25g (1 tbsp) grated parmesan
- 1l water
- salt, pepper, fresh parsley, oil

Warm some oil in a saucepan, add the mushrooms and cook them for 20 minutes (add some water if necessary) and set them aside

 Cut the garlic clove in two and fry it for 2 minutes in some oil

Remove the garlic and add the chopped onion and carrot. Cook them for 5 minutes

Add the rice

Mix well the rice with onion and carrot and cook the mixture for 5 minutes (remember to stir all the time)

Pour the wine to the mixture of the rice and vegetables and cook it for 3 minutes until the wine evaporates. Then add 1l water (it should cover the rice) and cook it until the rice is half ready - it takes about 10 minutes (stir from time to time)

Add the mushrooms when the rice is half ready

Go on cooking until the rice is ready and the liquid is almost absorbed (add more water if the rice is still not cooked and there's no more water in the saucepan). Season it with salt and pepper and remove the rice from heat

Stir in the grated parmesan and fresh parsley

Enjoy this delicious and healthy risotto:-) Bon appetit:-)

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