Usually, such a rice variety as Arborio is used to prepare risotto with mushrooms in the classic version, because it is believed that it is perfect for this dish. At the same time, you can cook risotto with mushrooms according to this recipe with ordinary long -grained rice or with round, from this the dish will not become less tasty. Royal champignons are also great for this dish, which in their appearance are similar to white mushrooms, in addition, they are still aromatic and have a dense structure. Although, regarding the types of mushrooms, this is not fundamentally, you can prepare from any.
Despite the fact that such a dish is like risotto with mushrooms, it is cooked without meat, it is still quite nutritious. And you can make it even more satisfying if you add grated cheese, say, Parmesan or Pecorino to the rice. In order for the dish to acquire a brighter mushroom taste and aroma, in the process of cooking, water can be replaced with broth from dried forest mushrooms. Although this recipe for risotto cannot be called a 100%dish of Italian cuisine, its main principles were preserved.
Compound:
Fresh mushrooms – 400 grams.;
Rice groats – 1.5 cups;
Onions or onions of the tears – 1 onion;
Dry white wine – 0.5 cups;
Zucchini zucchini – 1 pc.;
Olive oil – as necessary;
Solid cheese – 50 g.;
Black pepper – to taste;
Salt – to taste.
Method of preparation:
– champignons are washed and cut into slices of medium -sized.
-then 1-2 tablespoons of olive oil are poured into a preheated fried fried fried fried fried, and laid out in prepared mushrooms.
– Mushrooms are sucked and stewed over medium heat, for 15 minutes. The roasting is covered with a lid and removed from the stove.
-then 3-4 tablespoons of olive oil are heated in a separate deep frying pan or saucepan, and the pre-peeled, finely covered onion on one side of the pan, and on the other hand, washed before gesturing, washed and chopped out in advance.
– the rice is thoroughly washed to clean water, leaning back to the sieve so that it can dry.
– After all the vegetables have reached half -consumption, rice is added, and everything is mixed.
– The rice is fried in oil along with vegetables until each grain of rice is absorbed by fat, while remaining crumbly, the whole process takes about 3 minutes, if necessary, you can add fat.
– then wine flows into the pan, and the flame increases on the plate, everything is mixed and cooked exactly until the alcohol is completely evaporated.
– After that, one teaspoon of boiling broth or water flies into the pan, the fire on the stove decreases, and risotto continues to prepare.
– The time of preparing rice as a whole takes about 25 minutes, therefore, as it boils flies, it constantly adds in small portions, so that rice grains are constantly in the broth, while it only covers them.
– Next, everything is salted, moves, then the rice mass is connected to the champignons, and if there is a need, then water is added.
– Now pre -grated cheese is laid out on top of the risotto, everything is closed with a lid, and risotto should stand for another 5 minutes.
– The finished risotto with mushrooms is laid out according to portioned plates and served on the table.
Risotto with mushrooms is ready. Bon appetit!
