INGREDIENTS
- – Arroz carnaroli 400 g.
- – Brunoise onion 1 unit.
- – Chopped garlic 2 cloves.
- – White wine ½ glass.
- – Medium mushrooms 5 items.
- – Medium Portobellos 5 items.
- – Girgolas 5 pcs.
- – Pine mushrooms 1 handful.
- – Garlic 1 clove.
- – Butter 100 g.
- – Queso reggianito 100 g.
- For the broth:
- – 2 carrot.
- – 1 department of celery.
- – 1 onion.
- – 1 leek (the white half).
- – 1 bouquet garni (contemporary leek, bay leaf, thyme, oregano).
- – Oil c/n.
- – 1 pinch of salt
- – 1 tsp black peppercorns.
- – 2 L of water.
Learn to put together a mushroom risotto with rice and vegetable broth with a spectacular preparation!
PROCEDURE:
1. In a saucepan, add the water, the greens reduce into mirepoix and the chilly water. Add the seasonings and bouquet garni. Boil over low warmth for 1 ½ to 2 hours. Reserve sizzling.
2. In a heavy-bottomed frying pan or saucepan, place just a little olive oil with butter and make the onion clear.
3. Add chopped garlic, dried mushrooms beforehand hydrated in water and reduce into 2 cm items. Prepare dinner for two minutes and add the rice.
4. Prepare dinner the rice till pearly (if vital add just a little extra fats).
5. Add the white wine. Let the alcohol evaporate.
6. Add 2 or 3 ladles of boiling broth, stir just a little to launch the starch. Decrease the rice that’s caught to the aspect of the pan above the broth (this fashion we are going to keep away from uneven cooking of the rice).
7. Prepare dinner over medium warmth till the rice absorbs virtually all of the liquid. Simply then add 2 extra ladles of broth.
8. Add salt and pepper solely within the second half of cooking, that’s, after 10 minutes of cooking.
9. Repeat the operation till the rice is al dente. Relying on the rice this could take 18 to 22 minutes.
10. Whereas the rice is cooking, in one other pan add just a little butter and olive oil, a peeled clove of garlic and a sprig of thyme, the mushrooms and portobellos reduce in ¼ and cook dinner till golden. Reserve sizzling till able to serve.
11. When the rice is prepared, regulate the seasoning, flip off the warmth, add the chilly butter reduce into small cubes and the grated cheese.
12. Shake properly to emulsify.
13. Serve very creamy, including just a little golden brown mushrooms to every portion.
