INGREDIENTS
- – 500 g of carnarolli rice.
- – ½ medium onion.
- – 1 splash of white wine.
- – 20 g of dried pine mushrooms.
- – 50 g of mushrooms.
- – 50 g of portobellos.
- – 1 and ½ L of vegetable broth.
- – Salt and pepper.
- – 50 g of parmesan.
- – 50 g of manteca ointment.
- – Olive oil.
And this time has arrived that we love as a result of it’s preferrred to organize a MUSHROOM RISOTTO with a parmesan and butter end that’s unimaginable .
PROCEDURE:
1. Minimize the onion into bruniose, sauté it in olive oil till it’s clear. Then add the rice and pearl.
2. Pour the wine and let the alcohol evaporate.
3. Then add the pine mushrooms beforehand hydrated and minimize into cubes, and the remainder of the mushrooms additionally minimize. Prepare dinner somewhat and add the broth little by little. Roughly after 18 minutes, take away from the warmth and add somewhat of the butter and a tablespoon of parmesan. Beat vigorously in rounds with a wood spoon. Repeat the motion till the parmesan and butter are gone.
4. Serve immediately, ending with a sprinkle of olive oil and freshly floor black pepper.
