Description
Incomparable taste and smell...
Ingredients
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Figure
100 g
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Dry white wine
100 g
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Broth
250 g
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Parmesan
50 g
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Butter
25 g
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Mushrooms
100 g
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Onion
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Olive oil
Cooking
To get dry porcini mushrooms from the container for storage:)
To select the desired amount, pour boiling water. Let stand.
Finely chop the onion (white), fry until Golden brown in olive oil, there also add rice (sauté until translucent). Add the chicken broth.
While the rice is cooking, grate the Parmesan. Take the (already started nervously to shudder from the smell).
Take out the mushrooms from water, squeeze. Fry in butter.
Then in the blender.. the Rice is cooking, but we add there is still a little white wine and a half Cup of broth.
Try the risotto, remove from heat, mix with chopped mushrooms. Spread on a plate, decorate with shavings of Parmesan and butter. Hard begin to poke into the slot. Nice :)
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