Mushroom risotto is a delicious vegetarian dish. It turns out to be rich and satisfying. It can be served for lunch and dinner.
It is necessary
- - rice 500 g;
- - vegetable broth 1 l;
- - forest mushrooms 500 g;
- - onion 1 pc.;
- - 1 slice garlic;
- - dry white wine 200 ml;
- - butter;
- - olive oil;
- - Parmesan cheese;
- - ground black pepper;
- - chopped parsley 1 tbsp. the spoon;
- - salt.
Instructions
Step 1
Soak the mushrooms in water for 30 minutes. Peel and chop the onion and garlic. Grate Parmesan cheese on a fine grater.
Step 2
Mix vegetable broth with wine and mushroom water. Put on fire, bring to a boil. Heat olive oil in a frying pan, fry the garlic in it. Then remove the garlic from the pan.
Step 3
Chop the mushrooms, add to the pan and fry. Melt the butter in a saucepan, then add the onion and rice. Fry for 6-7 minutes. Add vegetable broth to the rice. Simmer, covered, until the rice has absorbed all the liquid. Add cheese, some butter and salt and mix thoroughly. Add mushrooms, cover.
Step 4
Let the risotto sit for 10-15 minutes. Garnish with chopped parsley before serving.
