Risotto with mushrooms (Risotto ai funghi Champignon)
Instructions
Clean the mushrooms with a damp cloth to remove the excess land and cut them into thin slices. Chop the onion finely. Melt the nut 1 l of boiling water and keep aside. In a saucepan melt the butter and chopped onion saucepan; When Golden, add the rice and toast for a few minutes.
Sprayed with the wine, let it evaporate and reduce by half, then add the mushrooms. Sprayed with the broth and stir carefully. Then add more broth when that previously paid will be absorbed. If necessary, add salt. Five minutes before you finish cooking, add garlic and chopped parsley and grated Parmesan. Before serving, let it sit a minute rice in casserole.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 400 g button mushrooms
- 300 g of rice
- 150 ml white wine
- an onion
- a nut for meat broth
- 1 garlic clove, chopped
- 50 g butter
- 50 g grated Parmesan
- a few tablespoons of chopped parsley
- salt