Today I'm going to make something special for dinner because it's our anniversary. I'm not going to cook by myself because my fiance is joining me so we cook together. I will share with you the recipe that we will make. It's easy to do so you can try it at home. The recipe is called Mushroom and zucchini risotto.
The ingredients for preparing this recipe are:
Rice 320g
Red onions 80g
Pecorino cheese 40g
Olive oil 20g
Zuchini 350g
White wine 100g
Salt, as much as needed (attention cheese is already salty, do not overdo it)
Vegetable soup
Butter 50g
Black pepper (as much as you want)
First step: prepare the vegetable soup.
Clean the onion and cut it into very small cubes with the knife.
- Heat olive oil in a large skillet and add the small onions
- Brown for a few minutes the onion on small heat and then add a soup polon
- After the onion is good, add the rice
- Fry the rice for one minute at normal fire and then add the white wine
- Once the wine is evaporated, add some of the vegetable soup stirring until it is soaked in the rice before adding the soup. It will take about 20 minutes to cook the rice
- In the meantime, wash the zucchini and then slice them round. When the rice is half cooked add the zucchini in the pan, add salt and pepper, continue to stir with a wooden spoon and finish the ripening of the rice
- Once the rice is finished, add the butter
- Stop the fire and add pecorino cheese or if you prefer add Parmigiano Reggiano
Serve the mushroom and zucchini risotto very warm
Bon appetite!
You can conserve the mushroom and zucchini risotto in the fridge for a maximum day in a hermetic casserole.