So last night I asked my boyfriend: "I'll go if I make mushroom risotto, even if you do notlike mushrooms?". Well think that it makes no sense to make a recipe, knowing thatthe person for whom you do not like mushrooms! But I am stubborn and patient.
Stubborn because I want a dish or recipe to be tasted any made by me, but notbecause I have the security of all good, but because each has its own way of cooking,and who knows how many times have you heard your children say "Grandma makesthe most good. "
Patient because they are able to prepare another dinner prepared if that has not been previously appreciated! Obviously this only if there is time!
Returning to the mushroom risotto, I decided to prepare and despite having taken all the mushrooms, the dish was empty! This may not make me that happy, because I think slowly that a person can get used to his mouth to eat anything! Why I think that counts is the good will!
Ingredients
160 g of rice
150 g of frozen mushrooms
3-4 parsley leaves
2 slices of onion
1 tablespoon extra virgin olive oil
1 liter of vegetable broth
20 g of grated cheese
1 knob of butter
White wine
Black pepper
Sale
Preparation
* In a frying pan, fry the onion into small pieces with a spoon of oil.
* Add mushrooms, parsley and a pinch of salt.
* Fading everything with white wine and cook over medium heat for about five minutes.
* When the wine has evaporated, add the rice and toast it a minute.
* Merge 4:00 to 5:00 ladles of hot broth and cook until the rice is cooked, addingoccasionally a ladle of broth to make sure that the mixture does not dry completely.
* A minute before the end of cooking, add a knob of butter and stir the grated cheese.
* Stir constantly and bring to the end of cooking.
* Turn off the heat, add grated pepper, let stand a minute and serve.
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