Risotto with two types of mushrooms

Recipes - Risotto with two types of mushrooms

Risotto may seem like a complicated recipe. But after you make it once, you may not want to cook rice in a different way. The only difficult aspect, if you want to call it like this is the fact that this recipe requires a lot of patience and attention in order to get it just right: not too juicy, nor too dry, but all dente and with a creamy sauce. It’s not the type of food that you can make while watching tv or not being focused on it, because it needs all your care  But in the end, when you’ll taste all the aromas complimenting each other, you’ll agree that all the effort was worth. Enjoy!

Ingredients

  • 500 grams Arborio rice for risotto
  • 1.5-2 l soup (carrot, parsley root, celery root, onion, tomato, leek)
  • 150 champignon mushrooms
  • 150 grams forest mushrooms
  • two small onions
  • fresh parsley
  • fresh basil
  • parmesan
  • garlic clove
  • glass of white wine
  • one big tomato or two small ones
  • olive oil
  • butter
  • salt
  • pepper

Directions for Risotto with two types of mushrooms

Step 1: Boil roots, tomato and leek in 1l ½ water, with a bit of salt. When they are done, filter soup and put it in a pot to simmer, on very low heat, mostly to keep it warm.

Step 2: Put a bit of oil in a pan and when it heats up add sliced onion and garlic. Add also sliced mushrooms, a bit of parsley and basil, salt and pepper. Fry them only a little, to get them softer. Then remove from heat.

Step 3: In a different pan put oil again, add finely chopped onion and when it becomes slightly golden, add rice. Mix continuously and when rice becomes translucent pour a glass of wine and mix. Alcohol should evaporate, but the rice should stay creamy.

Step 4: From this moment on you are practically glued to the stove  You must add a scoop of soup and mix until the rice absorbs it, but you must not let it get dry, but have a bit of sauce. Then add another scoop and so on for about 6-7 times until rice is boiled. But until it’s fully ready, taste from time to time. When it’s a bit soft on the outside, but hard on the inside, add fried mushrooms, parsley, basil, a finely chopped garlic, a tomato cut into small cubes (without skin), salt and pepper. Add one more scoop of soup and keep risotto on the stove for 3 more minutes. Then add parmesan and a small piece of butter. Mix well, then turn heat off.

For decoration you can fry a few slices of mushrooms in a  pan without using oil at all. Add salt, then sprinkle them over risotto when serving. Also add fresh parsley, basil and a bit of parmesan. Enjoy!

Tags: risotto rice, carrots, parsley, celery, onion, tomato, leek, mushrooms, onion, parmesan, garlic, wine, tomato, olive oil, butter, salt, pepper, recipes Main course - vegetarian

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