Today another scene of Italian cuisine. A delicious, aromatic risotto with mushrooms. For these wonderful mushrooms waiting almost with the same longing as the strawberries. And as soon as the stores are in my kitchen, a widely used ingredient, starting from the baguette with goat cheese, arugula and mushrooms, the pasta, risotto, fried with a pinch of thyme ending.
Ingredients for 2 servings:
• 2 tablespoons olive oil • 1 shallot
chopped 250g Arborio rice •
• 125ml dry white wine
• 1 tsp coriander, ground in a mortar or utłuczonej
• Ok . 700ml
broth • 1 tablespoon heavy cream • 250 grams
tap, sliced \u200b\u200bParmesan
• • Freshly ground black pepper
Preparation:
broth bring to a boil and leave on a small
fire in a frying pan heat half the olive oil, add shallots and fry for about 5 minutes until softened.
On the second pan, heat oil, add mushrooms and cook on low heat about 10 minutes.
Then add rice and roast stirring, 2 minutes. Pour the wine, stir and wait until it is absorbed by rice. Using ladle of broth and add a little coriander. Wait until the broth is absorbed. Then, add the next portion. Rice should be cooked, but remain resilient. At the end of season pepper and stir-fried mushrooms. Add cream and mix. Divide into portions and serve sprinkled with parmesan cheese.
also wanted to thank you for all the kind words that zostawiłyście the previous post. Especially for any advice. I took off and drought wreath laid in the district, and next time with the whole will be using a wire rack.
Yours sincerely.
Inspiration: Gordon Ramsey, "Easy Cooking"
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