Risotto Recipe with Portobello Mushrooms and Pine Nuts
Every year, Ash Wednesday ushers in the beginning of Lent, a time that invites us to abstinence and to deprive ourselves, as much as possible, of one of the greatest pleasures in life: eating.
Personally, I am not a very practicing Catholic, but rather I invest my time in being the best possible companion on the road, in educating in values and in trying not to harm, at least intentionally, those who matter most to me. And I want. Sometimes I’ll get it and other times I’m sure I won’t, in this constant game of trial and error that is life. But what I do have very clear is that by eating meat, fish or sweets at certain times of the year you are not a better or worse person.
But since I do like culinary traditions, on my blog you will find a section dedicated exclusively to typical Lenten recipes. Likewise, so as not to clash with the times, I present this spectacular Portobello mushroom risotto that you are going to love.
Ingredients to make Risotto with Portobello mushrooms and pine nuts:
- 1 cup of Arborio rice for risottos
- 8 Portobello mushrooms
- 1 grated onion preferably
- 1 tablespoon of pine nuts
- 1 nut of butter
- 1 jet of olive oil
- 1 tablespoon of Parmesan cheese
- 1 pinch of salt
- 1 pinch of pepper
- 1 glass of stew broth
How to make Portobello Mushroom and Pine Nut Risotto:
- Grate the onion with a coarse-hole grater, clean the Portobello’s and chop them very finely to start preparing the mushroom and parmesan risotto.
- Trick: By grating the onion instead of chopping it, we will make it practically imperceptible when cooking, and this is especially loved by children.
- Heat a little olive oil and, when it is ready, add the onion, fry it well and when it is transparent, add the much chopped Portobello’s and continue frying them well until they are done.
- To continue with the Portobello mushroom risotto recipe, add the pine nuts and incorporate them well into the sauce. Finally, we add the cup of rice, to which we will give a few laps so that it is well impregnated with all the flavors of the sauce.
- Tip: Sauté the rice well before adding the broth and it will take much more of the flavor of the sauce.
- Next, we add the broth little by little so that it is completely absorbed by the rice, and so on until the Portobello and pine nut risotto is ready. The broth can be made from meat or vegetables, if a vegetarian diet is followed.
- In the last minute of cooking, turn the heat to a minimum, add a knob of butter and mix well to make the mushroom risotto very creamy.
- Once the rice has finished cooking, add the Parmesan cheese little by little so that it melts well with the heat of the rice until it is tremendously creamy and to our liking.
- Once on the plate, sprinkle a little parsley and ham shavings over the mushroom and Parmesan risotto. If you liked this recipe and want to discover other equally tasty and simple dishes, stop by my blog with a thousand flavors, I’ll wait for you!
