Risotto is a common rice dish in Northern Italy. There are a lot of recipes for this dish, but you need to learn how to cook it from the simplest and most classic version.
It is necessary
-
- Carnaroli or arborio rice - 400 grams;
- fresh porcini mushrooms - 300 grams;
- onion - 1 piece;
- garlic - 1 clove;
- parsley - 30 grams;
- butter - 150 grams;
- dry white wine - 200 milliliters;
- meat broth - 800 milliliters;
- parmigiano -50 grams;
- ground black pepper and salt to taste.
Instructions
Step 1
Finely chop the onion, place in a preheated pan and fry a little in butter. Add rice and fry until transparent, stirring constantly. Pour in white wine and let simmer, covered, for about 10 minutes. Pour the pre-cooked broth into the pan and continue cooking.
Step 2
Peel the mushrooms thoroughly, rinse in cold water and cut into small pieces. You can take dry mushrooms, only in smaller quantities. 100 grams will be enough. Before cooking, dry mushrooms must be washed in several waters, then filled with clean water and left for 2-2.5 hours. Then also cut into small pieces.
Step 3
Preheat a separate skillet, add butter, mushrooms and minced garlic. Fry over high heat for 3-4 minutes, not forgetting to stir. Season with salt and pepper, add finely chopped parsley and stir.
Step 4
Add mushrooms to rice. Stir well, stir everything well, add the Parmigiano, a little butter and leave under a closed lid for 3-5 minutes.
Step 5
Garnish with fresh herbs and serve hot.
