RISOTTO AI FUNGHI
Steps:
- 1 Heat oil in a large pan. Add garlic and cook for 2 minutes, then stir in mushrooms and cook until they begin to brown. Add parsley and cook for another 4 minutes. Season with salt and pepper and set aside. 2 Bring chicken stock to a simmer in a small heavy-based pan. 3 Heat extra virgin olive oil in a wide-based pan over a medium heat. Add onion, extra garlic and bay leaf. Cook until onion is translucent. Add rice and stir to coat every grain in oil. 4 Add wine to rice and stir with a wooden spoon until fully absorbed. Add half the stock, a ladle at a time, stirring until absorbed. Add mushroom and all juices to rice. Continue adding stock, a ladle at a time. Cook for a further 10-12 minutes until rice has a little nutty centre. 5 Stir in butter and remove from heat. Add parmesan and stir. Season with salt and pepper and serve immediately.
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[email protected]I'm so glad I tried this recipe. It's now my favorite risotto recipe. It's so easy to make and it always turns out perfect.
Aaditya Aaraj
[email protected]This is the best risotto I've ever had! The mushrooms were perfectly cooked and the sauce was so creamy and flavorful. I highly recommend this recipe.
Felinaas r rec cd Ramos
[email protected]I'm not a big fan of risotto, but this recipe changed my mind. The flavors are so well-balanced and the texture is perfect. I'll definitely be making this again.
Phionah Kanshabe
[email protected]This risotto is delicious! I love the combination of mushrooms and cheese. It's the perfect comfort food for a cold night.
Lucky Sanyane
[email protected]I've made this risotto several times and it always turns out perfect. It's a great recipe for a special occasion or a weeknight meal.
Nancy Salameh
[email protected]Yum! This risotto is so creamy and flavorful. I love the addition of sundried tomatoes. They add a nice tangy flavor.
Nweke Jeremiah chidubem
[email protected]5 stars! This risotto is amazing! The instructions were easy to follow and the results were incredible. I will definitely be making this again.
Karan Khadka
[email protected]This is my go-to risotto recipe. It's always a crowd-pleaser and it's so easy to make. I love that I can use any type of mushrooms I have on hand.
Adrian Kruger
[email protected]I made this risotto for a dinner party and it was a huge hit! Everyone loved the creamy texture and the rich flavor. I would definitely recommend this recipe to anyone looking for a delicious and impressive risotto.
Stefany Henríquez
[email protected]This risotto was a delight! The flavors of the mushrooms and Parmesan cheese were perfectly balanced. I especially enjoyed the addition of white wine, which gave the dish a subtle acidity.