Mushroom Risotto - A Step By Step Recipe With A Photo

A classic, incredibly aromatic, delicate and incredibly tasty dish, I hasten to offer you a note. Ready to enjoy a delicious lunch or dinner? Memorize the recipe and repeat it at home!

Cooking description:

I want to teach you how to cook mushroom risotto at home. In this case, the basis of the dish will be chicken broth. He, in my opinion, fits perfectly. Of course, it is worth boiling it in advance:) If you choose rice, then give preference to arborio. With soft cheese and parmesan, you will get an amazing dish that is simply impossible to tear yourself away from.

Purpose: For lunch / For dinner

Main ingredient: Mushrooms / Cereals / Rice

Dish: Hot dishes / Risotto

Ingredients:

• Butter - 4 Tbsp. spoons
• Mushrooms - 400 Grams
• Chicken Broth - 8 Glasses (approximately)
• Rice - 2 Glasses
• Dry white wine - 3/4 Glass
• Cream Cheese - 1/3 Cup
• Parmesan - 1/3 Cup
• Salt and Spices - To taste (bay leaf, thyme, soy sauce, sage, pepper)

Servings: 4

How to cook "Mushroom risotto"

1. Pour the chicken broth into a saucepan and put on fire. Wash, dry the mushrooms and remove the stems. Send the legs along with the bay leaves and thyme to the broth. 2. Add soy sauce, cook after boiling over medium heat for about half an hour. Heat the butter separately and fry the chopped mushrooms and onions for 5 minutes. 3. Add the rice, stir and fry for a minute. Then pour in the wine and let it evaporate halfway. Add 1/2 cup each broth. 4. Once the broth is absorbed, pour in the next part and so on until the rice is fully cooked (add about 6 glasses). Finally, add cream cheese and grated parmesan, season with salt to taste, add pepper (if desired) and herbs. Serve the mushroom risotto hot. Enjoy your meal!