Risotto with mushrooms

Risotto with mushrooms

To prepare a risotto with mushrooms, we will need the following products:

• 
  champignons - 450 g
• 
  rice arborio or other round rice with a high starch content - 400 grams
• 
  chicken or vegetable broth - 400 ml
• 
  dry white wine - 125 ml
• 
  grated Parmesan - 60 g
• 
  Butter - 30 g
• 
  dried mushrooms - 15 g
• 
  onions - 1 pc
• 
  chopped parsley - 2 tablespoons
• 
  olive oil - 1 tbsp.
• 
  salt - 0.5 tsp.
• 
  Ground black pepper - 0,25 tsp.
• 
  Dried Thyme - 1 pinch

Dried mushrooms are filled with hot water (175 ml) andlet them stand for half an hour. Then we remove the mushrooms with a noisy, washed and cut into pieces. The water in which the mushrooms were infused is filtered through a sieve lined with a paper towel. Champignons mine and cut into slices, onions are cleaned and finely chopped.

Pour into a saucepan broth, liquid from dried mushrooms and 650 ml of water. We bring the contents of the pan to a boil, reduce the heat and leave the liquid slightly boiling under the lid.

We put a large frying pan on an average fire,We melt the butter in it, pour the chopped mushrooms into the pan. Add salt, pepper and thyme. Fry the mushrooms for 10 minutes, stirring occasionally. Then add the dried mushrooms, mix and mix the mushroom mixture in a bowl with a noise.

The remaining oil in the frying pan with mushroom juice is heated over medium heat, we put in it onions and wesser for 5 minutes. Then add rice (attention: rice for risotto must not be rinsed beforehand!) and fry, stirring constantly,until the rice becomes opaque. Pour the wine into the frying pan and cook the rice until it absorbs it. Add 125 ml of boiling broth from the pot to the rice and stir until rice absorbs the broth.

Continue to cook the rice by adding bouillon portions125 ml and stirring to absorb it. Cook the rice until it absorbs all the liquid and becomes soft (it will take about half an hour). Add mushrooms and parmesan to the risotto, warm up, before serving, sprinkle with parsley.

Bon Appetit!