Mushroom risotto

Description

Risotto according to this recipe is unusually fragrant due to the addition of dried porcini mushrooms and baked fresh ones.

Cooking

Step 1

mushroom risotto

Cut the onion in half, put in a food processor, add celery and dried mushrooms. Grind into crumbs.

Step 2

mushroom risotto

Heat the olive oil in a saucepan, put the vegetables from the combine, cook, stirring. Add rosemary leaves.

Step 3

mushroom risotto

Add rice, stir. Pour in the wine, pour in the hot broth in small portions, cook, stirring, until completely evaporated.

Step 4

mushroom risotto

Mushrooms cut into small pieces, part put in risotto.

Step 5

mushroom risotto

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

mushroom risotto

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!

Ingredients

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

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