Another Italian risotto recipe. This time we serve it with dried mushrooms. Serve hot and with parmesan topping. No meat included so perfect for vegetarians as well. I love it!!!
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients:
- 1.25 l vegetable broth (stock)
- 100 g of any kind dried mushrooms
- 2-3 Tbsp olive oil
- 3 Tbsp butter
- 3-4 garlic cloves - finely chopped
- 1-2 big onions finely chopped
- 400 g risotto rice (Arborio)
- 250 ml dry white wine
- 90 g freshly grated parmesan cheese
- sea salt (only if needed) and freshly ground white pepper
Method:
1. Fry the onion and garlic on olive oil mixed with butter for 5 minutes until softened. Season with salt and pepper for taste. Add dried mushrooms. Do not soak mushrooms in water, use dried ones because that way you will get an incredible mushroom aroma in your risotto. Fry all together for another 2-3 minutes.
2. Add the rice and keep stirring until the rice softens a bit and becomes translucent as well. Should take about 5 minutes.
3. Add wine. Keep stirring until wine is absorbed by rice.
4. Slowly add vegetable broth - spoon by spoon - waiting until rice absorbs previous portion and turns creamy. Cook for about 20 minutes until rice absorbs all the broth. Rice should be slightly firm in centre and look creamy. Do not stop stirring.
5. Season almost ready risotto with white pepper. Remember to check the taste before adding any salt. Leave it for 5 minutes to settle.
6. Serve topped with freshly grated parmesan and fresh basil leaves.
ENJOY!!!
