I love mushrooms and often cook different dishes with them. I am sharing with you a recipe for Italian risotto with porcini mushrooms. Its rich taste, creamy texture and delicate creamy sauce is something incredible! You will definitely want to cook it again and again.
Ingredients
- Round rice - 150 g
- Chicken broth - 600 ml
- Porcini mushrooms - 50 g
- Cream (20%) – 150 ml
- Cheese - 70 g
- Vegetable oil - 20 ml
- Butter - 20 g
- Salt - to taste
- Parmesan - 30 g
Step-by-step cooking recipe
Fry rice in vegetable oil until golden brown. In small portions, so that the rice does not turn into porridge, add warm broth.
Prepare the sauce: fry the mushrooms in vegetable oil, add butter, grated cheese, add cream. Stir and add salt to taste. Cook the sauce until thickened, stirring occasionally.
Combine rice with mushroom sauce, simmer over low heat for 10 minutes.
Sprinkle the finished risotto with mushrooms with grated parmesan and garnish with a sprig of basil.
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