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Mushroom and leek risotto
In a partnership with
@delirec🇧🇷Brazil
•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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