Try one of the favorite Italian dishes - mushroom risotto. If you approach cooking with love and diligence, this dish will become a favorite in your family too. It has only one drawback - it is impossible to leave the risotto with mushrooms for later or eat a little. Delicate, aromatic, exquisite and unusual, it disappears from the plate completely unnoticed.
It is necessary
-
- 100 g of dried porcini mushrooms;
- 200 g of rice;
- 1 onion head;
- 2 cloves of garlic;
- 50 ml olive oil;
- 50 g butter;
- 150 g parmesan cheese;
- 50 g parsley;
- ½ teaspoon of salt.
Instructions
Step 1
Rinse the dried mushrooms thoroughly in several waters. Place them in a deep bowl, cover with hot water and leave to soak for half an hour until they are completely swollen.
Step 2
Remove the mushrooms from the bowl, cut into pieces if large, and place on a towel to dry. Do not pour out the water in which the mushrooms have been soaked.
Step 3
Grate the cheese. Finely chop the onion into squares. Chop the garlic cloves. Finely chop the parsley and leave a couple of leaves for decoration.
Step 4
Heat the olive oil in a deep skillet. Add butter and onion to the skillet. Pass it until transparent, then add the dried mushrooms.
Step 5
Fry the mushrooms and onions for 3-4 minutes, stirring constantly. Add garlic, stir and sauté, still half a minute.
Step 6
Pour the rice into the pan, fry it for a couple of minutes with constant stirring. Now start adding water little by little with a ladle. Pour in the next portion of water after the previous portion is completely absorbed by the rice. Add a couple of ladles to the water that the mushrooms have been soaked in. This will give the risotto a rich mushroom flavor.
Step 7
Check the rice for doneness. There should be no water in it, the grains of rice should be soft, and barely perceptibly hard inside. Once the rice is cooked through, add the grated cheese and herbs to the skillet. Mix everything and remove from heat.
Step 8
Serve the risotto immediately after cooking. Garnish with parsley leaves.
