Risotto is a popular dish in northern Italy. Its various variations are found in huge numbers on the Internet. Risotto with mushrooms and tomatoes, cooked in coconut milk, is also one of the options for this interesting dish.
Ingredients:
- 250 g short-grain rice (Arborio variety);
- 300 g oyster mushrooms;
- 250 ml coconut milk;
- 3 tbsp. l. vegetable oil;
- 180 g sun-dried tomatoes;
- 1 liter of mushroom broth;
- ground dried basil.
Preparation:
- Pour a small part of 300 g of mushrooms with a liter of water and cook over medium heat. This is necessary in order to get mushroom broth. They will be prepared for about 20 minutes, you need to look at the liquid, it should have a rich color.
- Chop the rest of the oyster mushrooms very finely and fry in vegetable oil for 5 minutes. Pull the boiled mushrooms out of the pan, as soon as the broth is prepared, also chop and put in the pan with the rest.
- Rice "Arborio" is the variety from which risotto is usually made. It should be added to the mushrooms by frying and stirring for about two minutes.
- Reduce the heat of the stove to a minimum, pour 250 ml of ready-made mushroom broth into a frying pan with rice and mushrooms. Cook until the liquid has evaporated, about halfway (no need to cover with a lid). Repeat this procedure until all the broth is used up. All this time, rice with mushrooms must be constantly mixed.
- Then season with salt, sprinkle with dried basil, ground pepper and cover with coconut milk. This time close the lid, stir occasionally and wait until about half of the milk has evaporated.
- Cut the sun-dried tomatoes into short strips, add to the pan to the rice, stir.
- The risotto is ready when the rice reaches an "al dente" state - between raw and cooked. The consistency of the dish should be viscous.
