Risotto With Mushrooms Recipe

Ingredients:

For: 4 People

Prep: 10 Min

Cook: 30 Min

Steps:

1. Thinly peel the outer skins of the mushrooms with a knife, wipe them clean with a paper towel and chop the edibles, making sure that they are close to each other in size.

   
2. Heat two spoons of olive oil (or vegetable oil) in a pan and fry the finely chopped onions and garlic until they become transparent. Add the rinsed and drained rice and sauté together for another five minutes.

   
3. Heat the olive oil and butter in the pan and sauté the mushrooms until they release their juices. Add salt and black pepper.

   
4. Prepare your broth, chicken broth or vegetable broth in a separate pot and boil it slightly. (We used bone broth bouillons that we prepared and frozen before)

   
5. Add a glass of broth to the roasted onion and rice mixture, mix it, and put it on the lowest heat. Check it from time to time and add a ladle of hot broth as the rice absorbs its water.

   
6. Your risotto is cooked when the rice releases its starch and becomes creamy. If the risotto comes together when you open the middle of the pot with a spoon, its consistency is complete.

   
7. At this stage, add the sauteed mushrooms in the other pan, a spoonful of butter and finely grated cheddar cheese, mix and remove from the fire. Add a pinch of finely chopped dill and turn it over. Serve hot garnished with fresh herbs and lemon wedges. Enjoy your meal !

   
8. Note: If you add a few drops of lemon to your cooked risotto, it will get a brighter color.

   

Pilaf Vegetable