Mushroom risotto is one of the traditional dishes in Italy. It is very easy to prepare and is ready quickly. I often make it after large and festive meals to rest my stomach. You can use button mushrooms, Portobello, porcine, oyster mushrooms in this recipe, which are very healthy and delicious. The essential ingredients in addition to mushrooms are rice, celery, butter, and broth. Follow recipe.
Ingredients: simple, total time: 45 min, 3 serving
3 Tbsp of Olive live oil EVO
1 big onion/ finely chopped
pinch of salt
black pepper to taste
1/2 stick of celery/ finely chopped
2 cloves of garlic/ minced
1 sage leaf/ optional
150 g of button mushrooms/ cut into leaves or portobello mushrooms
150 g of oyster mushrooms/ chopped
200 g of Erborio rice/ washed few times
100 ml of white wine
1 cube of beef soup +500 ml of water
40 g of butter
celery leaves/ finely chopped
60 g of finely grated Parmesan cheese/ or any
Preparation:
Add 500ml of water to a medium saucepan and add the soup cube. Cook until boiling.
Cut the mushrooms into slices, if they are larger like mine, I used portobello, cut them in half or into thirds.
Rinse the rice in a colander until the white liquid comes out and becomes transparent.
Fry the chopped onions in olive oil. Add a pinch of salt and simmer on low heat for 5 minutes until it becomes glassy.
Then add finely chopped celery, some leaves of sage and chopped garlic, continue to stew until the onion changes color and starts to stick to the bottom of the pan.
Remove the sage after 5 minutes.
Add the chopped button and oyster mushrooms to the pan, stir covered on medium heat, until they release their liquid and golden brown, about 15-17 minutes. Stir occasionally.
Then add the rice and stir, pour in the white wine and stir again.
Wait for 5 minutes, the alcohol and little liquid to evaporate.
Immediately add a 2 ladle of hot broth, stir until the rice has absorbed all the liquid.
Then add another 2 ladle of soup, stir again until the rice is cooked. Season with a black pepper to taste.
Add the rest of the broth.
Generally, broth is added gradually every 10 minutes.
The finished risotto should be creamy and easily fall off the spoon and must not be overcooked or hard, only alladente.
At the very end, add butter, stir for 5 minutes.
While there is still some liquid on the surface, pour grated Parmesan cheese, and mix again 2-3 minutes. Sprinkle with chopped celery leaves.
When everything is combined properly, turn off the fire.
Cover and leave the risotto to rest for 5 minutes.
Serve the risotto while it is still warm with a glass of white wine.
Buon appetito!
NOTE:
You can keep the rest of the risotto at room temperature and use it by the evening.
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