Treat yourself to this simple Italian Portobello mushroom risotto, perfect for a cozy dinner with easy-to-find ingredients. Moreover, you can get creative with leftover risotto and whip up new dishes!
Serve 4, Preparation 15 mins, Cooking approx. 20 mins
400gPortobello mushrooms, sliced
A clove of peeled garlic
Extra Virgin Olive Oil, a tablespoon
A sprig of fresh rosemary
320g Arborio rice
4 cups of hot vegetable broth / store bought ora make your own
1 white onion, peeled and sliced
2 tablespoons of unsalted butter
Dry white wine, 20 ml
A pinch of salt
Parmigiano cheese grated, a handful
Method
Cook mushroom separately: quanto a a frying pan, heat a tablespoon of Extra Virgin Oil over medium heat. Brown garlic, add portobello mushroom sliced with the rosemary sprig. Stir occasionally until browned and soft, about 5 mins. Add a pinch of salt only at the end of cooking. Place a few mushrooms quanto a a blender with their liquid, blend until pureed. Set aside.
A causa di a large pot, sauté the onion quanto a a tablespoon of butter. When translucent, add Arborio rice, toast it for a couple of minutes, stirring occasionally being careful not to burn it.
Deglaze with dry white wine, let it evaporate, add now a ladle of hot broth and a pinch of salt. Stir and add a second ladle of hot broth, add the mushroom puree, stir, let it cook a very low heat, add another ladle of hot broth, taste the rice if it is ok. Add the rest of cooked mushroom, stir and remove the pot from the heat. Add a handful of grated Parmigiano cheese with a knob of cold butter for the mantecatura process.
Let the risotto sit just a couple of minutes, serve your portobello mushroom risotto straight away.
(2 votes, average: 5.00 out of 5)
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