Plato principal
Creamy Parmesan Mushroom Risotto
30 minPara 4Nutri-Score C€€
C
30 min
30 minCreamy Parmesan Mushroom Risotto
receta de
@theboldappetite
@theboldappetite
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
arborio riceCereales300 g
mushrooms (sliced)Frutas y verduras300 g
onion (finely chopped)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras2 piezas
olive oilDespensa30 ml
butter (divided)Lácteos40 g
white wineBebidas120 ml
vegetable stock (kept hot)Despensa1 litro
parmesan (finely grated)Lácteos80 g
saltEspecias5 g
black pepper (freshly ground)Especias2 g
por ración
Nutrición
391kcal
- Carbohidratos
- 63 g
- Proteínas
- 10 g
- Grasas
- 11 g
lo que usará
Utensilios
Cazo
Sartén
wooden spoon
paso a paso
Preparación
- Paso 1
Warm the stock
- Bring the vegetable stock to a gentle simmer in a saucepan and keep it hot over low heat.
- Paso 2
Sauté the mushrooms
- Heat the olive oil in a frying pan over medium-high heat.
- Add the mushrooms and cook until golden and their moisture has evaporated.
- Season with salt and pepper, then set aside.
- Paso 3
Soften the aromatics
- In the same pan, melt half the butter and add the onion.
- Cook until soft and translucent, then stir in the garlic and cook until fragrant.
- Paso 4
Toast the rice
- Add the arborio rice and stir to coat in the fat.
- Toast until the grains are glossy and the edges look translucent.
- Paso 5
Deglaze with wine
- Pour in the white wine and stir constantly until it has almost fully absorbed.
- Paso 6
Add the stock gradually
- Add a ladle of hot stock and stir until absorbed.
- Keep adding stock a ladle at a time, stirring, until the rice is creamy and al dente.
- Paso 7
Finish and serve
- Return the mushrooms to the pan.
- Off the heat, stir in the remaining butter and the parmesan until creamy.
- Season to taste and serve immediately.