Risotto works in all situations and can be varied in so many ways. This risotto is filled with mushrooms and parsley topped with delicious parmesan.
Ingredienser
- 4 dl avorio rice
- 2 shallots onion
- 9 dl vegetable broth
- 1 dl white wine (Inycon Chardonnay)
- 250 grams of mushroom
- 3 garlic cloves
- 1 handful fresh parsley
- 1 dl cheese
- Parmesan to sprinkle on top your risotto
- Butter for frying
GÖR SÅ HÄR
- Heat the stock to a simmer in saucepan
- In a large, heavy-bottomed saucepan, heat the oil and 1 tablespoon of the butter over medium heat. When the butter has melted, add the chopped shallot for 2 to 3 minutes or until slightly translucent.
- Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter.
- Add the wine and cook while stirring, until the liquid is fully absorbed.
- Add a ladle of stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. It's important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.
- Continue adding stock, a ladle at a time, for 20 until the grains are tender but still firm to the bite, without being crunchy.
- Meanwhile, get a dry griddle pan hot and grill the mushrooms until soft add garlic and fry for 1 more minute
- Stir in cheese in your risotto and mushrooms, Parmesan cheese, and the parsley, and season to taste with salt
