Pink risotto with mushrooms and Parmesan

Description

There are many variations of this delicious Italian dishes. Option with mushrooms, baby beets and Parmesan cheese will not leave anyone indifferent.

Ingredients

Figure

1 cup
Broth

700 g
Mushrooms

8 piece
Butter

50 g
Wine white semi-dry

150 g
Olive oil

2 Tbsp
Onion

1 piece
Carrots

1 piece
Parmesan

30 g
Salt
Beets

1 piece
Black pepper

Cooking

Beet wash, boil until tender. Wash the vegetables well, dry. Onions, carrots and mushrooms clean.

Olive oil with added butter to fry the chopped onions, add grated carrots and finely chopped mushrooms.

Add the rice, stir and fry along with the vegetables to soak up the oil.

Pour in the wine, heat a couple of minutes to evaporate the alcohol. Add the broth in a risotto should be 1 ladle. Figure constantly tasting. It needs to stay polugodovymi but not soggy.

Grate the cheese on a coarse grater.

When the rice is ready, add the butter, mix well so it is completely dissolved.

Add Parmesan, stir to cheese fully melted in the risotto.

Beets peel, grate on a fine grater, add to rice, add salt and pepper to taste. To turn off the stove, cover the pan with a lid and let stand for 5 minutes to marry flavors.