Risotto De Hongos Recipe
Creamy Rice made with Mushrooms, White Wine, Herbs, and Parmesan Cheese
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over medium heat and keep it warm.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sautéing until translucent. Add the sliced mushrooms and cook until they soften and brown slightly.
- 3
Toast the Rice
Stir in the Arborio rice and toast it for about 2-3 minutes, ensuring it is evenly coated with the oils and flavors.
- 4
Deglaze with Wine
Pour in the white wine and stir until it is mostly absorbed by the rice.
- 5
Add Broth Gradually
Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
- 6
Finish the Risotto
Once the rice is cooked, remove the skillet from heat. Stir in the remaining tablespoon of butter, grated Parmesan cheese, and chopped parsley. Season with salt and black pepper to taste.
- 7
Serve
Serve the risotto warm, garnished with additional Parmesan and parsley if desired.