One of the risottos that I like the most is the one with mushrooms because they give it a flavor that for me is delicious. Whenever I can, I try to prepare it in the autumn season, when we can find seasonal mushrooms, since they give it a better touch than frozen or canned mushrooms, although with these it is also quite tasty, it is a matter of wanting to get into the kitchen! ! In this article, I teach you how to make mushroom and Parmesan cheese risotto with poplar mushrooms, but at home you can do it with the ones you find in the market or in the field. Let’s go with this delicious recipe!
Contents
Ingredients to make Mushroom and Parmesan Risotto:
- 150 grams of carnaroli rice
- 75 grams of poplar mushrooms
- 1 liter of vegetable broth
- 1 pinch of minced garlic
- 50 grams of grated Parmesan cheese
- 100 milliliters of white wine
- 1 pinch of salt
- 1 splash of extra virgin olive oil
How to make Mushroom and Parmesan Risotto:
- Clean the mushrooms, wash them well, chop them slightly if there are any that are too large, and let them drain to start preparing the porcini and parmesan risotto.
- Sauté the mushrooms in a large saucepan with a few drops of hot oil.
- We are constantly stirring them and after two or three minutes we remove them and reserve them. They will have released juice that we left in the pot.
- Add the rice, spread it over the entire base and place the pan on the heat, continuously stirring the rice with the mushroom juice for one or two minutes.
- Tip: You can also use rice of the Arborio variety
- We add part of the vegetable broth, until it is well covered and we cook.
- Stir from time to time and add more broth (in small amounts) as it dries up to continue preparing the mushroom and Parmesan risotto.
- Tip: If you don’t have homemade broth you can use water and a vegetable broth tablet.
- We check the cooking point and when it is almost done we add a splash of white wine, the mushrooms that we had reserved, a pinch of garlic powder and stir well.
- Add the Parmesan cheese and mix to melt. Taste and if necessary rectify salt.
- We serve the mushroom and Parmesan cheese risotto as soon as it is ready. To accompany, a tomato and mozzarella salad is perfect.
