Mushroom Risotto Recipe
Rice for risotto — 300 gr
Champignons — 400 g
Parmesan — 60 gr
Dried white mushrooms — handfuls
Celery — 2 stems
Onions — 1 pc
Rosemary — 2-3 sprigs
White wine — 200 ml
1/4 lemon juice
Vegetable oil — 2-3 tablespoons.
Butter — 1 tbsp.
To start with a blender bowl, you need to fold the peeled and chopped onions, celery, dried mushrooms and rosemary. Then grind everything into small crumbs (you do not need to pre-soak the mushrooms). In a saucepan with a thick bottom, put the resulting mixture, add the vegetable oil and fry over high heat with constant stirring.
Pour in the white wine, pour rice, do not rinse, and put out for a few minutes, so that the wine soaks the rice. Pour in a hot broth or water, about 1 cup, and cook over medium heat, stirring occasionally. As soon as rice absorbs the liquid, pour another 1 glass, add the champignons cut into quarters, salt and continue cooking.
As you soak up the liquid and continue to cook: in total, the time will take about 25-30 minutes, and the amount of liquid added will be about 1 liter. To finish cooking in risotto add butter, chopped parsley and grated Parmesan. Stir until the cheese melts and serve.