Risotto with mushrooms 3

Mushroom risotto is considered a classic of Italian cuisine. Mushrooms are just one of the options for complementing rice, along with seafood, but, in our opinion, the most harmonious. Round rice, which has a high starch content, is responsible for the correct velvety, creamy texture of risotto. But butter and grated hard cheese (original parmesan) bring the idea to perfection. We strongly recommend adding several types of mushrooms to risotto at once: white mushrooms give the dish a unique aroma, champignons - a delicate taste, oyster mushrooms - a more interesting texture.

Ingredients

• frozen porcini mushrooms - 200 g
• small onion - 1 pc.
• garlic - 2 cloves
• olive oil - 2 tablespoons l.
• rice for risotto (arborio, carnaroli) - 320 g
• dry white wine - 100 ml
• champignons - 120 g
• oyster mushrooms - 80 g
• mushroom broth - 2 l
• butter - 50 g
• hard cheese - 40 g
• truffle oil - 20 ml, optional
• salt, freshly ground black pepper

Directions

1. To prepare risotto, you first need to defrost the porcini mushrooms. To do this, put them in a colander and put them in the refrigerator.
2. Chop the onion finely, crush the garlic with a knife
3. Finely chop the onion. Crush the garlic with the flat side of a knife so that it completely gives off its flavor to the dish.
4. Brown the onion and garlic
5. In a skillet or skillet with high sides and a thick bottom (diameter 22-24 cm), heat the olive oil and, stirring occasionally, brown the onion and garlic, 2-3 minutes. or until vegetables are soft. They shouldn't be overcooked.
6. Add rice for risotto. While stirring, heat over medium heat, 1 min. or until the grain is soaked in oil. Pour in dry white wine, bring to a boil and simmer over medium heat, 2-3 minutes, to evaporate the sharp wine aroma.
7. Add mushrooms to a saucepan to rice with onions and garlic in wine, stir
8. Cut the thawed porcini mushrooms (without the separated liquid), oyster mushrooms and champignons into small equal-sized slices. Add to the stewpan to the rice, stir.
9. Pour mushroom stock into a small saucepan or ladle and bring to a boil
10. Pour the mushroom stock into a small saucepan at the same time as step 2. It should be hot.
11. Add the hot broth to the rice, one small ladle at a time. Stir and cook the risotto over medium heat until all the liquid is absorbed into the rice (it should not burn), and only then add the next portion of the broth. Rice should not float in broth. The liquid should only create the characteristic creamy texture of the dish.
12. Add butter to the risotto
13. The risotto is ready when the rice is cooked al dente, that is, the very center of the grain should remain slightly firm. Remove cookware from heat. Add butter to the risotto, season with salt and pepper and stir.
14. Grate the cheese on a fine grater and stir in the mushroom risotto. Leave the dish for 3-5 minutes. Whisk with a fork. Divide the risotto into portioned bowls and drizzle with truffle oil if desired. Serve immediately.