Risotto with mushrooms, cream and parmesan

Rice 388 Last Update: May 04, 2022 Created: May 04, 2022 0 0 0
Risotto with mushrooms, cream and parmesan
  • Serves: -
  • Prepare Time: 15 min
  • Cooking Time: 40 min
  • Calories: -
  • Difficulty: Easy
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Treat your loved ones to spicy risotto with button mushrooms and Parmesan cheese. We can assure you that everyone will be delighted with fragrant rice in a soft creamy sauce. It is very important to constantly stir the dish while cooking. Properly cooked risotto should be neither pasty like porridge nor crumbly like pilaf: rice should hold shape and be well coated in the sauce at the same time.

Ingredients

Directions

  1. Peel the onion and shred it. Fry it in olive oil until translucent.
  2. Add button mushrooms to the onion and fry for about 7-10 minutes over low heat. Salt to taste. Add a knob of butter to the mushrooms and cook for a few minutes until it melts.
  3. Put the rice into the pan with the mushrooms and mix the ingredients well.
  4. Bring the chicken broth to boil and add it to the rice and mushrooms. Cook over medium heat until the rice is done.
  5. When it gets soft, add cream and a pinch of saffron. Lower the heat and cook for another 5 minutes.
  6. The dish is almost cooked. Just add some wine, and minced garlic, and braise the rice with button mushrooms tightly covered for 5 minutes.
  7. Serve the risotto on the plates and sprinkle it with some Parmesan cheese.
  8. Enjoy!

Risotto with mushrooms, cream and parmesan



  • Serves: -
  • Prepare Time: 15 min
  • Cooking Time: 40 min
  • Calories: -
  • Difficulty: Easy

Treat your loved ones to spicy risotto with button mushrooms and Parmesan cheese. We can assure you that everyone will be delighted with fragrant rice in a soft creamy sauce. It is very important to constantly stir the dish while cooking. Properly cooked risotto should be neither pasty like porridge nor crumbly like pilaf: rice should hold shape and be well coated in the sauce at the same time.

Ingredients

Directions

  1. Peel the onion and shred it. Fry it in olive oil until translucent.
  2. Add button mushrooms to the onion and fry for about 7-10 minutes over low heat. Salt to taste. Add a knob of butter to the mushrooms and cook for a few minutes until it melts.
  3. Put the rice into the pan with the mushrooms and mix the ingredients well.
  4. Bring the chicken broth to boil and add it to the rice and mushrooms. Cook over medium heat until the rice is done.
  5. When it gets soft, add cream and a pinch of saffron. Lower the heat and cook for another 5 minutes.
  6. The dish is almost cooked. Just add some wine, and minced garlic, and braise the rice with button mushrooms tightly covered for 5 minutes.
  7. Serve the risotto on the plates and sprinkle it with some Parmesan cheese.
  8. Enjoy!

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