MUSHROOM RISOTTO recipe mushroom risotto and sautéed mushrooms скачать в хорошем качестве

MUSHROOM RISOTTO recipe mushroom risotto and sautéed mushrooms

MUSHROOM RISOTTO recipe mushroom risotto and sautéed mushrooms Mushroom Risotto ■ The things I use. my socials, my contacts My Book, You can find them here https://rapanelloelasuacucina.blogspo... #risotto #risottoaifunghi #ricettarisotto ________________________________ Mushroom Risotto Mushroom risotto is certainly the most well-known risotto. But not only mushrooms, in fact with this same recipe you can make other risottos in the same way such as artichoke risotto, asparagus risotto or radicchio risotto. You can also add other ingredients such as saffron or sausage, or use red wine instead of white wine to make it nice and rough and more intense. Mushroom risotto For 4 people Fresh mushrooms 500 gr Rice 320 gr Arborio or Carnaroli Onion 1 medium large Carrot, celery 1 Bay leaf Garlic Parsley Salt and pepper White wine a glass Butter 20 gr Parmesan 30 gr Before making the mushroom risotto. Start with the broth, use a pot of 2-3 liters full of water. Add the carrot, celery, a bay leaf, and half an onion, maybe the onion with a little golden peel and the broth will be a beautiful color. Do not use red onions. A little salt and boil for 30 minutes. Clean the mushrooms, first remove the soil, the root, the damaged parts and wash them well under cold water but do not leave them to soak. Cut the mushrooms into large pieces because then they reduce the volume a lot so you will enjoy them more. In the meantime, the broth needed to cook the mushroom risotto has boiled for 30 minutes, so you can remove the vegetables that you will use as a side dish and lower the heat to the minimum to keep the broth warm. In a saucepan, you have to sauté the mushrooms. Then use a saucepan that is also suitable for rice so you only dirty that. A small clove of garlic, crushed, and as soon as it browns, add the mushrooms, high heat. At the beginning, they will make a little water, but leave the heat high and let it evaporate. As soon as the water from the mushrooms has evaporated, add salt and pepper and let the mushrooms fry brown for 4 minutes. Remove the mushrooms from the pan. Add half the butter and the remaining half onion, chopped. Brown and add the rice, and heat it well, stirring. Moisten with the wine, let the wine dry. Moisten with the hot broth, which must reach the same height as the rice and cover it slightly, always stirring with a wooden spoon. When the rice dries out, add more broth and so on, always stirring. The rice cooks in about 15-20 minutes depending on the rice, taste it every now and then, do not overcook it. After about 6-7 minutes, add the sautéed mushrooms. As it cooks, the salt in the broth will concentrate in the mushroom risotto, so towards the end of cooking, add salt if necessary. If by chance it seems too tasty, halfway through cooking, stop moistening it with broth and use hot water. So remember to only lightly salt the broth. When almost cooked, remove the risotto from the stove, which must still be soft and not dry, and add parsley, a piece of butter and the parmesan. Mix well and serve immediately. Risotto is a recipe that must be prepared at the moment so as not to overcook it, so even if it means waiting a few minutes, I recommend making it quickly. radish recipes mushroom risotto _________________________________ ■ My book https://www.impremix.it/prodotto/fate... ■ RAPANELLO SHOP https://rapanelloelasuacucina.blogspo... ■ HERE ARE MY T-SHIRTS WITH A GIFT FOR YOU write RAPA1 as a discount code and you will get a gift visit www.pampling.com where you can find the offers ■ Contact only for commercials [email protected] ■ My second channel of HOME AND GARDEN WORKS    / @casaegiardinodigabriele   radish recipes