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Mushroom mix risotto

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Mushroom mix risotto


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Tempo de preparo

30 min(s)


3 servings


  • Ingredients
  • Recipe
  • Arborio rice (raw)500 g
  • Butter100 g
  • Grated Parmesan150 g
  • White wine100 ml
  • Small onion1 unit(s)
  • Olive oil to taste
  • Mushroom mix300 g
  • Vegetable broth1 l
  • Salt and black pepper to taste
  1. In a medium saucepan, place half of the chopped onion and olive oil until sautéed. Add the mushroom mix I use shitake, the shimeji and the paris mushroom, and sauté for 5 minutes, or until wilted. Remove from heat and set aside
  2. In a pan Add the rice, the oil and the rest of the onion, and stir for 4 minutes. Add the wine, wait for it to evaporate, add half of the vegetable stock and repeat the process gradually with the stock. Gradually add the remaining stock, cooking over high heat for approximately 10 minutes, stirring constantly, or until the rice is "al dente".
  3. Turn off the heat, add the sautéed mushrooms, butter and grated cheese, and mix gently. Season to taste with salt and pepper, then serve.

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