Mushroom Risotto Recipe

MUSHROOM RISOTTO

The mushroom risotto, is a creamy rice native and very typical of Italy. More specifically from the north of the country. Although in terms of popularity and making a Spanish simile, we could say that it is "the Italian paella", the final result has nothing to do with it since, neither has the same ingredients, nor the same way of elaboration. Here, we are going to propose the mushroom Risotto, which is the most typical and possibly also the tastiest but, admits almost anything we want to throw at it. Like seafood, mushrooms, chicken or garlic.

INGREDIENTS OF THE RISOTTO OF MUSHROOMS FOR 4 PEOPLE:

•  400g of round rice
•  200g of mushrooms and / or mushrooms
•  1 onion
•  A good stream of white wine
•  800ml - 1 liter of meat or vegetable broth
•  100g butter
•  100g of grated cured cheese: Parmesan was originally used, but we can use the one we like best
•  Olive oil
•  Salt and pepper

HOW TO MAKE THE MUSHROOM RISOTTO:

1.- To prepare our mushroom risotto, cut the onion very thin and in a stream of olive oil, we pochando next to mushrooms and mushrooms and clean, over low heat about 10 minutes. We pepper. After this time, add the rice and stir it well with a wooden spoon, sauté it for a couple of minutes. We also season the rice

2.- We add the wine stream. We add up to more or less cover the rice with it. The wine is added to give it an acid touch. We keep stirring it as the rice absorbs the wine

3.- When this has happened, and at medium heat, we are pouring the hot broth and LITTLE BY LITTLE. That is to say, we throw a ladle of broth and we do not stop stirring. The secret of the recipe is not to pour all the broth all at once and keep stirring everything constantly so that the rice releases its starch and it is very creamy. For this reason, among other reasons, it is better to use round rice. It has a higher proportion of starch than other types of rice. When the rice has absorbed the broth, we take another spoon. We keep repeating the process until it is cooked. About 16-20 minutes. We taste the rice and when it is al dente, it will be cooked

4.- When it is cooked, turn off the heat and add the butter and cheese. We remove them so that they melt and integrate well with the Risotto. We show

-If you do not have any broth at hand, there will always be the option of pouring broth and water pill.

- Remember not to remove the mushroom risotto so that it comes out creamy and to pour the broth and the hot wine, so that the rice does not break and cook faster.