Risotto is a common Italian dish originally from Italy. We suggest you cook it with porcini mushrooms. Arborio rice aroma, light shade of garlic, saffron and shallots, piquancy of white wine - this is an excellent combination that will complement the sweetness of forest porcini mushrooms.
It is necessary
- For four servings:
- - 2 cups arborio rice;
- - 250 g of porcini mushrooms;
- - 50 ml of dry white wine;
- - 30 ml of olive oil;
- - 2, 5 tbsp. tablespoons of butter;
- - 2, 5 tbsp. spoons of parmesan cheese;
- - 5 cloves of garlic;
- - 1, 5 Art. spoons of shallots;
- - saffron, thyme, parsley.
Instructions
Step 1
Chop the shallots into small cubes, chop the garlic, sauté together in olive oil until the onions are translucent.
Step 2
Add rice, fry for 1 minute, then pour in white wine, cook until the smell of alcohol disappears.
Step 3
Pour water into the rice, simmer, stirring occasionally. 15 minutes will be enough, if necessary, top up with hot water.
Step 4
Wash the porcini mushrooms, cut into slices, fry in olive oil. Add butter, pepper and salt to taste. Sprinkle with saffron.
Step 5
Add fried porcini mushrooms to rice. The risotto is ready.
Step 6
Put the dish on a plate in a heap, sprinkle with chopped parsley and cheese, garnish with thyme, serve immediately.
