Mushroom Risotto Recipe
Figure 1 cup
Honey mushrooms 250g
Butter 50 g
Garlic heads 5
Onions 1 piece
Dry white wine 2 tablespoons
Pork 200 g
1. To begin, put the broth boil, add some salt water. Then allyuminivoy saucepan, melt the butter, and it put sliced garlic and onions, fry over very low heat, stirring constantly. The main condition that the onions become golden, it must be transparent. Pour 2 tablespoons of wine and put on high heat to evaporate it. Once this happened, again reduce the heat and pour the rice into the pan with the onion and garlic. Stir constantly and see what would become the golden rice and transparent. Once this happens, add broth (for the risotto is more suitable meat, but can also be used vegetable and fish). The broth should be added that he was above the rice a couple of centimeters, and it must be added one ladle, stirring constantly. Simmer until all the broth has been absorbed over medium heat, stirring constantly. Once this happens, we pour one ladle of broth and wait until it is absorbed. Then, one ladle again and again add the broth, until the rice is ready get to. It takes about 30 minutes. Do not forget to stir.
2. Next, add all the other ingredients of the recipe.
3. While I was preparing the rice, I could fry the mushrooms in olive oil with garlic. They added red, black pepper, sweet paprika, and oregano.
4. Then the mushrooms added to the rice, stir well, cover and given infusions of 2 minutes. I put on a plate and sprinkle with finely chopped greens.