Description
This recipe is the business card of my family. My husband and I invented it at the dawn of life together, literally, "of what was". And it was not too much of anything... But now vegetarian risotto is one of the few dishes in the preparation of which involved my husband, which makes me very proud.
Ingredients
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Figure
1.5 cup
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Dry white wine
200 g
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Mushrooms
250 g
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Parsley
0.5 coup
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Red sweet pepper
1 piece
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Garlic
3 tooth
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Vegetable oil
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Cheese
100 g
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Onion
2 piece
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Black pepper
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Salt
Cooking
Wash rice in three waters. Cut onion into small cubes, fry in vegetable oil until Golden brown. Add the rice, fry with onions. Brown rice will never be transparent, so it is also fry until Golden.
Pour in the wine. The husband pours the wine himself, and on the eye – it depends on the type of wine, his scent, and I don't even climb. But who the scent is still not handled, add strictly according to the recipe. 1 minute proprium wine with the rice under the lid, then pour the same 1200 ml of water. Bring to a boil.
At this time, cut into cubes pepper.
While the rice is boiling, cut the mushrooms. After 10 minutes add the mushrooms into the rice. Simmer for another 20 minutes.
We press the garlic. Garlic slightly fry in a skillet, add pepper, sauté and add chopped greens. Simmer for five minutes.
After 20 minutes add the peppers to the rice and mushrooms. At this time the rice should be polorotov.
Stew until ready. If you want to evaporate excess moisture, simmer without a lid. Before removing from heat put in risotto grated cheese, cover with a lid and let it brew.
Serve with the same wine, enjoying the taste. BON APPETIT!
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