- White mushrooms - 500 Grams
- Rice "Arborio" - 1.5 cups
- Onion - 1 Piece
- Bouillon - 1 Liter
- White dry wine - 2 Cups
- Garlic - 3 Teeth
- Butter - 100 Grams
- Parmesan - 100 Grams (If there is no Parmesan - another quality cheese of solid sorts will suit)
- Salt - To taste
- Pepper fragrant ground - To taste
- Carrot - 1 piece (for broth)
- Root of parsley - 1 Piece (for broth)
Mushrooms for risotto should be good - strong, fresh, with a slight nutty aroma. They must be cleaned of sand, earth, leaves, wipe with a clean damp cloth or rinse off quickly under water and immediately dry with a towel. Cut into large slices. From mushroom scraps, carrots, parsley root and greens, cook light vegetable broth. Filter it through gauze - almost certainly in mushrooms and greenery was sand, and we do not need it to creak on the teeth of the guests. Preheat a deep frying pan or sauté pan with thick walls. In a small amount of olive oil fry dry rice varieties of arborio - if it is not, you can use other unpolished and unsteamed good rice. When the rice absorbs the oil and begins to make a dry knock - pour the wine, stir, and then gradually, in small portions, enter the broth. When he covers the rice with about a finger, we begin to evaporate it for 15-20 minutes. In the meantime, in another spoon in a spoonful of olive oil, literally a minute we squashed the crushed garlic cloves, then take them out and send the mushrooms to the frying pan. Fry, stirring constantly, until blanch. Add to the mushrooms finely chopped onions, fry for another 2-3 minutes. Solim, pepper. Add the mushrooms to the rice, close the lid and leave it on the slowest heat for a few more minutes. Try - if the rice turned out, as the Italians say, "to the teeth," that is soft outside and a little hard inside - the risotto is almost ready. Sprinkle it with grated cheese and finely chopped dill, add butter, slowly and thoroughly mix for 1-2 minutes, cover with a lid and turn off the fire. After 3 minutes, the risotto can be served to the table!
Servings: 3-5