Description
Can you describe the dish is just so perfectly balanced, tasty, useful!
Ingredients
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Broth
1.5 l
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Mushrooms
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Onion
1 piece
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The Apium graveolens Dulce
2 piece
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Dry white wine
75 ml
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Figure
400 g
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Greens
-
Vegetable oil
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Lemon
1 piece
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Parmesan
100 g
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Butter
100 g
Cooking
Onions and celery finely cut and fry in vegetable oil.
Dried mushrooms, pour hot chicken broth.
Rice added to fried onions and celery, I used parboiled Rice fragrant "Basmati Gold" is Usually used for risotto different kinds of rice, but I love this one, it very much increases and absorbs all the flavors.
Make a very small fire, pour the wine. All the time stir. As soon as the wine evaporates, add the hot broth, but not the whole gradually ladle, new ladle of broth is added, evaporate as the previous one.
Meanwhile, the swollen dry mushrooms, chop and add to risotto. Also rich mushroom flavor to the broth.
The griddle and grill heat, fresh mushrooms and fry on a dry pan for a few minutes.
In the finished risotto, add the butter and the grated Parmesan, cover with a lid and give it a rest.
Sauteed cut mushrooms, add your favorite herbs, oil and lemon juice, season with salt and pepper.
Lay on plates in our risotto, top with a spoonful of mushrooms, sprinkle with Parmesan! And enjoy the world's best mushroom risotto!
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