[Esp-Eng] Delicious Risotto with Dried Mushrooms

I had promised Ru a long time ago that I would make mushroom risotto, but I never got around to it because I was always missing an ingredient.

So, little by little, I bought a few things here and there, and this Sunday I finally said, “The time has come.” 😂

It turned out so delicious that I had to share the recipe with you.

Ingredients:

2 cups Arborio rice

2 cups mushrooms (I used dried mushrooms)

1 liter of chicken broth

1/2 cup of white wine

2 teaspoons of salt

1 tablespoon of butter

1 tablespoon of olive oil

1/2 cup of grated Parmesan cheese

1 small onion or half a large onion

1 clove of garlic

Preparation:

First, rehydrate the mushrooms by soaking them in hot water for 30 minutes. If you are using fresh mushrooms or any other type of mushroom that is not dried, you can skip this step.

Next, finely chop the onion and garlic and sauté them in olive oil until they begin to brown.

Next, add the mushrooms. If they are dried mushrooms, remove them from the soaking water and drain them, then chop them a little and add them to the onion and garlic mixture. If they are normal mushrooms, just chop them and add them to the pan with the rest of the ingredients.

Now add the rice, first one cup and then the other, and sauté with the onion and garlic mixture and mushrooms. Season with salt and a little pepper if desired.

Cook for 3 minutes, then add the white wine and continue cooking. Next, add one cup of chicken broth and continue stirring.

This step is important because the risotto should have the consistency of rice pudding. The more you stir the rice, the better, because it helps release the starch and makes it creamier.

Keep adding more broth as time goes by and don't stop stirring. You have to be patient.

When you notice that the grains are cooked and the risotto has a creamy and smooth consistency, it's time to add the butter so that it melts into the mixture, and then do the same with the Parmesan cheese.

Finally, turn off the heat and remove from the stove. This is one of those recipes that requires a lot of attention, because otherwise the rice can burn or become too dry, but I assure you that the end result will surprise you because it's crazy good.

See you in the next post 😉