Risotto is a traditional Italian dish. In the original version, it is a mixture of boiled rice with a vegetable sauce, tomato puree, but what prevents you from imagining a little and making mushroom risotto? Cooking this delicious dish does not require any special culinary skills and does not take long.
It is necessary
-
- 225 g of rice;
- Water;
- Vegetable oil;
- Salt;
- 200 g fresh or 50 g dried mushrooms;
- 1 onion;
- 1 tbsp. a spoonful of flour;
- Pepper;
- Greens
Instructions
Step 1
Rinse the mushrooms in warm water. If you are using fresh mushrooms, add boiling water over them. If you have dried mushrooms, soak them in cold water for at least two hours.
Step 2
Boil the mushrooms (about 25-30 minutes) without adding salt, then finely chop or mince. Peel and finely chop the onion. Fry mushrooms and onions in a pan in vegetable oil, gradually adding flour. The toasted flour should take on a brownish tint. Add salt, pepper and herbs. The sauce can be slightly diluted with mushroom broth.
Step 3
Now let's cook rice. Heat vegetable oil in a saucepan. Pour rice there, mix well with oil and heat for several minutes over low heat. When the rice turns transparent, pour in boiling water (about 600 ml) and add salt. Cover the pot with a lid and continue cooking over low heat. Do not stir the rice any more! After about 15-20 minutes, open the lid - the grains should absorb all the water. Try it - if the rice is tough, add hot water and cook a little more, until tender.
Step 4
When the rice is tender, stir in the cooked mushroom sauce in a saucepan. Heat the resulting risotto, then spoon it onto a warm dish, loosen it slightly with a fork - this will add splendor to the dish - and serve.
