Capriche during the weekend dinner prepares a dish full of flavor: mushroom risotto.
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Ingredients
- 1 cup of dry mushroom
- Hot water
- 2 tablespoons of butter + 1 tablespoon of butter
- 2 cups of Paris mushrooms in slices
- 2 cups of sliced shiitake mushrooms
- 2 cups of separate Shameji mushrooms
- Gets up to taste
- Kingdom Pepe to taste
- ½ Pacco leaves
- Olive oil to jump
- 1 chopped onion
- 1 chopped garlic tooth
- 2 cups of tree rice
- 1/2 cup of dry white wine
- 1.5 liters of vegetable broth
- Parmesan to taste
Methods of preparation
- Arrange the dry mushroom mushrooms in a container with hot water. Dip for 20 minutes, drain and set aside.
- In a pan, it dissolves 2 tablespoons of butter and bright the mushrooms of Paris, Shitke, Shameji and hydrated and drained mushrooms.
- Season with salt and black pepper.
- Turn off the heat and add the thyme leaves. Book.
- In a hot pan, arrange the olive oil and brown the onion and garlic.
- Add the tree rice and brown well.
- Add the white wine and mix with a wooden spoon until the wine almost evaporates. Tip: wine acid stimulates rice to release more starch making the risotto more creamy.
- Gradually add the vegetable broth while the liquid evaporates.
- Always move until the risotto is creamy and the grain of rice al dente.
- Turn off the fire, add the mushrooms, mix well. Correct salt and pepper.
- Add 1 tablespoon of butter, mix well.
- Serve with grated cheese in time.
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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.
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