Mushroom risotto
Risotto according to this recipe is unusually fragrant due to the addition of dried porcini mushrooms and baked fresh ones.
Ingredients
Servings 6- onion - 1 pc.
- celery - 1 stalk
- white dry mushrooms - 15 g
- rosemary - 2 sprigs
- rice for risotto - 300 g
- white wine - 1/2 tbsp.
- chicken or vegetable broth - 1 l
- champignons, oyster mushrooms - 500 g
- garlic - 1 tooth.
- thyme - 1 bunch
- butter - a small piece
- parmesan - 40 g
- salt pepper
- olive oil
- lemon juice
Cooking
Step 1
Cut the onion in half, put in a food processor, add celery and dried mushrooms. Grind into crumbs.
Step 2
Heat the olive oil in a saucepan, put the vegetables from the combine, cook, stirring. Add rosemary leaves.
Step 3
Add rice, stir. Pour in the wine, pour in the hot broth in small portions, cook, stirring, until completely evaporated.
Step 4
Mushrooms cut into small pieces, part put in risotto.
Step 5
Heat an ovenproof skillet, drizzle in the oils and add the remaining mushrooms. Salt, pepper, crush garlic, add thyme leaves, mix, remove from heat. Put the skillet in the oven.
Step 6
Season the risotto with butter, add lemon juice, grated parmesan. Close the lid and leave for 10 minutes. Put the risotto on a plate, put the baked mushrooms on top, sprinkle with grated parmesan. Enjoy your meal!