sabato 8 marzo 2014

Champignon Mushrooms Risotto

In winter I love to eat soups and risotto, because they are a really comfort food and when you eat them you feel happier ;) I've discovered today that the risotto is creamy not just because of the butter, but because it keeps the starch, since it is not boiled and drained, but cooked with the stock.

Carnaroli rice 250 gr
Champignon mushrooms 250 gr
White wine 1/3 glass
Vegetable stock
Garlic 1 clove
Extra virgin olive oil

3 servings

  • Chop the mushrooms and cook them in a pan with one clove of garlic and parsley.
  • Cut  the onion into small pieces and let stir fry with a little bit of butter in a different pot.
  • Add the rice and let cook for few minutes, until it will become translucent.
  • Now, simmer with the white wine until reduce. 
  • Add the stock gradually and let start to count the minutes necessary to cook the rice since now.
Homemade stock
  • After about 8 minutes, add the mushrooms and let cook until the rice is cooked.
  • When the risotto is ready switch off the burner, add a little bit of butter and grated parmesan and your italian dish is ready. 
P.s. I have used red wine because I didn't have the white one, anyway it was great ;)

 photo Firma_zps0bcccc0e.png


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