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Mushroom and leek risotto

Photo of the Mushroom and leek risotto – recipe of Mushroom and leek risotto on DeliRec
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Mushroom and leek risotto

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Tempo de preparo

40 min(s)


5 servings

Camila Tavaris

  • 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
  1. In a pan add the butter and start by sautéing the onion and Then the crushed garlic clove and the leek cut into slices
  2. Add arborio rice
  3. Then add the mushrooms previously chopped into slices.
  4. 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.
  5. From shell to vine, add the vegetable broth until the rice is Al dente (cooked, but firm)
  6. Add the grated parmesan and let it melt.
  7. Turn off the heat and add the last spoonful of butter and finish with the sprout mix.

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