This was the first time I had incorporated nuts into rice, but not the first time I had tried them. Recently, they served me a rice with walnuts and cheese that won me over. East mushroom and walnut risotto It is not like that, but it does not detract either. Give it a try!
Preparing a risotto requires presence. The broth is incorporated little by little and the rice has to be stirred continuously. You cannot be doing two things at the same time when preparing a risotto. In return, he gets a rice with a creamy and smooth texture which is difficult to give up.
Mushroom and walnut risotto
Risottos are popular for their creamy and smooth texture. This is how this risotto with mushrooms and walnuts is prepared today and which is ideal at this time of year.
Author Maria
Kitchen: Italian
Recipe type: Hair
Rations: 3
Preparation time:
Cooking time:
Total time:
Ingredients
- 3 tablespoon olive oil
- ½ white onion, minced
- 1 green bell pepper, chopped
- ½ red bell pepper, chopped
- 1 tablespoon of crushed tomato
- 50 ml. white wine
- 160 g. of rice
- 700 ml. vegetable broth
- A few threads of saffron
- 150 g. canned mushrooms
- 12 walnuts, chopped
- 20 g. Grated parmesan
- Sal Island
- Pepper to taste
Preparation
- In a low saucepan we heat the oil over medium heat.
- We incorporate the onion and the pepper and fry until lightly browned.
- We pour in the tomato and the white wine; we remove and we let the wine reduce a couple of minutes over medium-high heat.
- We incorporate the rice and sauté a couple of minutes. Then we lower the heat and pour in two ladles of hot broth.
- We let the rice absorb all the broth while we stir it, before adding the next stock pot. We will proceed like this until the rice is creamy and tender, approximately for 25 minutes. In the middle of the process, we will incorporate the mushrooms.
- When there are 5 minutes to finish cooking, we correct the point of salt.
- Ya out of the fire, add the walnuts and Parmesan and let the rice rest for a minute before serving.