Today I bring you a different and exquisite recipe perfect to share with your partner in the valentines dinnerThis mushroom risotto accompanied by a good red wine will be a perfect combination for that night.
El risotto is a creamy rice and very special that usually triumphs at all tables. One thing to keep in mind in this dish is that it is very strong and full with what I would not advise accompanying it with anything more than a salad or a small tapa.
Ingredients - 5 large servings
- 500 gr. rice for risotto (we have used the CARNOLI variety, very creamy)
- 250 gr. white wine
- 60 gr. butter in chunks
- 60 gr. parmesan cheese
- 250 gr. of onion
- 400 gr. mushroom
- 3 cloves of garlic
- 30 gr. olive oil
Note.- You can use a mixture of frozen mushrooms, boletus or dehydrated mushrooms, fresh mushrooms or mushrooms or make a mixture of several types. We specifically have used a mixture of frozen mushrooms and fresh mushrooms and it was delicious!
Vegetable broth (1 liter and a half)
- Carrots 2
- 1 / 2 cebolla
- 1 leek
- 1 liter 250 gr. of water
Note.- Instead of making the vegetable broth we can use Hot water but the risotto will be less tasty.
The first thing we are going to do is prepare the Vegetable broth. To do this, we put the water and the vegetables in a saucepan and put it to boil for 2 hours. Once it is finished we pass the blender so that the vegetables are well crushed.
On the other hand we are preparing the sautéed for risotto. In the same casserole that we are going to make the risotto, sauté the garlic and the finely chopped onion with a little olive oil. Once it is golden brown, add the mushrooms and cook for 20-25 minutes.
Risotto is a must-eat dish recently made So if there is still time for lunch, we can stop at this point and resume the preparation half an hour before lunch.
Once the broth and the sauté are prepared, we can make the risotto. Something very important is to have the hot vegetable broth when we go to make the risotto.
Put the sauté to heat and once it is hot add the rice and sauté it well. To sauté the rice well, you have to turn it over from time to time. Add the wine and wait for it to be absorbed. Once it has been absorbed we cover the rice with the hot vegetable broth (just add the broth until the rice is covered), add the salt and leave it cook over medium heat.
Add broth little by little as the rice takes it and stir from time to time. If we run out of vegetable broth and the risotto is not ready yet we can add hot water. The amount of broth to add may vary depending on the brand of rice.
The risotto rice cooking lasts approximately 18 minutes. When there are 2 minutes left for it to be ready add the butter and turn it well so that it spreads throughout the risotto and is dissolved.
When you're ready add the parmesan cheese on top and let it rest for two minutes.
We already have the risotto ready to serve. Take advantage!
More information about the recipe
Kilocalories per serving 580