Mushroom and leek risotto

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Mushroom and leek risotto

Name: Mushroom and leek risotto
Prep time: 40 min
Total time: 40 min
Yield: 5 Porções
Ingredients: 500 g Arborio rice; 1 unit(s) Onion; 2 unit(s) Garlic Clove; 2 tablespoon Butter; 100 g Paris mushroom; 100 g Shimeji; 1 cup Leek; 1 cup White wine; 1 cup Parmesan; 500 ml Vegetable broth; 1/2 cup Sprout Mix; 1 tablespoon Butter

In a partnership with

@delirec

🇧🇷Brazil

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View in original language

(Português)

40 min(s)

5 servings

Camila Tavaris

@camilatvrs

Ingredients
Recipe

Arborio rice500 g
Onion1 unit(s)
Garlic Clove2 unit(s)
Butter2 tablespoon
Paris mushroom100 g
Shimeji100 g
Leek1 cup
White wine1 cup
Parmesan1 cup
Vegetable broth500 ml
Sprout Mix1/2 cup
Butter1 tablespoon

In a pan add the butter and start by sautéing the onion and Then the crushed garlic clove and the leek cut into slices
Add arborio rice
Then add the mushrooms previously chopped into slices.
Stir and add the white wine (debt in 3 equal parts), stir until all the alcohol has evaporated, repeat the process until the end With the whole amount of wine.
From shell to vine, add the vegetable broth until the rice is Al dente (cooked, but firm)
Add the grated parmesan and let it melt.
Turn off the heat and add the last spoonful of butter and finish with the sprout mix.

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Mushroom and leek risotto

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