Chef Giu Giunti teaches a version that can be served alone or with a side of steak
I love risottos, they are excellent when we look for the taste of the restaurant with the convenience of few utensils. An endless variety of flavors is what makes this dish a favorite for many.
Today I will teach you a delicious mushroom version to prepare alone or with a nice fillet as a side dish.
Mushroom Risotto Recipe
ingredients
Broth
- 3/4 chopped onion
- 1 medium carrot chopped
- 3 cloves of garlic
- Celery sticks (a few)
- Portobello mushroom stems
- blonde
- thyme
- A pinch of olive oil
- 2 liters of water
Preparation method
Put the olive oil in a deep pan and quickly brown the dish. Add the water and let boil for at least 20 minutes. Filter and use.
ingredients
risotto
- 1 cup chopped Portobello mushrooms
- 1/2 cup sliced Portobello mushrooms
- White shitake
- 1 tablespoon butter
- 4 cups arborio rice coffee
- 1/2 glass of dry white wine
- 1/2 cup grated parmesan
- Syrup as needed
- Salt to taste
- 1 tablespoon butter to finish
Start by browning the white shitake and the sliced Portobello and set aside. In another pan, quickly brown the onion in the butter and add the mushrooms. Leave to cook for about 3 minutes and add the rice. Mix for a minute and add the white wine. Let it evaporate and start adding the broth. When the rice is ready, top it with fresh parmesan. Turn off the heat and add more salt if necessary. Complete the creaming by adding the last spoonful of butter, this will give creaminess and shine to the risotto. Serve on a plate and garnish with mushrooms.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
