Creamy wild mushroom risotto
(0)
45 min
Under an hour
Sezamo
Un clasic italian desăvârșit: orez Arborio cremos și fin, învăluit în arome intense de ciuperci de pădure rumenite, vin alb sec, parmezan maturat și unt pentru o textură catifelată inconfundabilă.
Preparation method
Preparing the aromatic base and mushrooms
Finely chop the yellow onion. Clean the wild mushrooms of any dirt and cut them into bite-sized pieces, then thinly slice the garlic cloves.
Heat a deep frying pan or large saucepan over medium heat. When the pan is hot, add half of the butter (30 g) and the olive oil.
Add the chopped onion and sauté, stirring occasionally, until soft and translucent.
Chef's tip
Always keep the broth hot throughout cooking so as not to interrupt the cooking process of the rice.
For an authentically creamy risotto, do not rinse the rice before cooking - the surface starch on the grains is the secret to the velvety sauce.
Ingredients
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