Risotto with mushrooms recipe
Ingredients to make Risotto with mushrooms:
- Long rice (one cup for two of water)
- assorted mushrooms (to make it more affordable, a glass jar or can of canned mushrooms is enough)
- 1 or 2 garlic cloves
- 1 shallot or spring onion
- Olive oil
- Salt
- Grated cheese (grate Parmesan, Cheddar, Gouda cheeses or if you want to go faster a bag of the one that is already packaged with four cheeses)
- Two tablespoons of cooking milk cream.
How to make Risotto with mushrooms:
- Put in a frying pan, about 3 tablespoons of oil, sauté the grated garlic, the grated shallot, and when they are golden,
- add the mushrooms that have already been soaked in water to remove the additives if they are packaged, and if they are clean them with a wet cloth or damp kitchen paper, cut them into small pieces, (it can also be made only with mushrooms)
- Add a little salt. Once we see that they are golden brown, add the rice and little by little little hot water we have. (Remember two of water for one of rice) We will have it about 20min. (You can use steamed rice that does not go overboard, although I always use long rice for the recipe) When 5 min of the 20 are missing, add the milk cream, stir and when the rice is ready, add the cheese and oregano,
- Another option is to cook the rice separately and add it later if we do not trust that it suits us, to our liking
