Creamy Risotto with Mushroom and Parmesean

Posted in Recipe on 2 December 2017

Creamy Risotto with Mushroom and Parmesean December 2, 2017 Ingredients:

½ cup dry white wine
2 tbsp olive oil
1 small onion chopped
10 ounces risotto rice (for example arborio rice)
2 ounces fresh porcini mushrooms (or others) chopped
You can use dried mushrooms: soak the mushrooms in hot water for ca. 20 min before adding to risotto
Black pepper
Grated Parmesan or Grana Padano cheese
Handful parsley – chopped

For the vegetable broth:

½ carrot
½ celery
½ onion (or other vegetables)

You may use a vegetable stock cube instead

Instructions:

Cooking the real italian risotto is all about patience. Observe the rice while cooking, as it absorbs the vegetable broth, smell the aroma of mushroom slowly melting in the pan.

In a saucepan heat 600 ml of water, add vegetables or vegetable stock cube.
Heat the oil in a separate pan. Add chopped onion and rice.
Fry the rice until it will absorb the oil.
Add chopped mushrooms and mix them with rice and onion. Then pour over the wine and cook until the alcohol evaporates. Keep cooking over a medium heat.
Carefully add the previously prepared vegetable broth: remove vegetables and pour the broth into the pan with rice and mushrooms.
Add salt and pepper. Keep stirring the risotto and cook slowly for about 15-20 min. Until the rice will absorb the broth.
After the liquid has evaporated add cheese and parsley and mix it with the risotto.

Tipp:
After cooking the risotto let it rest for a 5-10 min in a covered pan. The rice will absorb better cheese. You may add also butter to make it more creamy. Choose a thicker pan to cook your risotto.